IF YOU HAVE A REALLY GOOD CAKE RECIPE THAT YOU WOULD LIKE TO SHARE WITH YOUR CAKE PALS POST HERE SO WE CAN USE ALSO.  POST ICING RECIPES HERE ALSO.  RHONDA

I WILL POST A FEW IN A DAY OR TWO

Thanks for gettin' us back on line, guys!  Missed y'all buckets.

OK, back to the good stuff.  I SO need a reliable yellow cake recipe, it's *killing* me that I can't find a good one.  Rose Berenbaum's recipe came out crumbly, one I found from the Civil War is reminiscent of cookie dough... I mean, it's the simplest thing, right?!   What I'm trying to achieve is the texture (and maybe even a little of the taste) of the Duncan Hines Butter Yellow- but of course making it from scratch.  Hope someone can help me... Dana.

OK Dana here you go

2 1/3 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla

Sift together flour, baking powder, salt and sugar.  Cut in shortening until fine crumbs are formed.  Add eggs, milk and vanilla.  Beat at low speed for 1 minuite then on high for 2 minutes, scraping bowl frequently.

Pour batter into greased and floured 9 x 13 pan or 2 8-inch round pans and bake in preheated 350 degree oven for 25 to 30 minutes.

Don't forget to add cake extender if you want to make 9" layers

1 cup flour
1 cup sugar
8 oz sour cream or yogurt
1 teaspoon vanilla or other suited flavoring
1 dash salt
1 egg


rhonda

I am new to the cake business, although I have been doing cakes for ages for family and friends. I am thrilled to be a part of this group and hope to learn a lot from everyone here!

Sincerely,

Jacky Martin

Hi Jackie,

I'm not sure if you have the Mega 8, but if you are looking to get in the cake business, this is the most comprehensive resource cake marketing information.

You can get it at http://www.sellcakeslikecrazy.com/mega8.php

Happy Baking!

Andreaetta

This post was last modified: 11-24-2006 01:08 AM by Vondre.

This is a recipe my aunt gave to me years ago. I believe it was on the box of the Swan's Cake Flour. I use this recipe whenever I need a yellow cake recipe. Everyone that has every tasted this cake loves it.

1-2-3-4 Cake

1 cup butter (2 sticks)
2 cups granulated sugar
4 eggs
3 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond or butter extract

Preheat oven to 350 degrees F.

Cream butter and sugar until very fluffy. Add eggs one at a time, beating well after each addition. Sift flour, salt and baking powder. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Add extracts. Divide evenly in three greased and floured 9-inch cake pans. Bake until straw tester comes out clean (approximately 25 to 30 minutes).

Cool in pans for 5 to 10 minutes. Remove from pans and cool on cake racks.

If white layers are desired, substitute 6 egg whites for whole eggs and solid shortening for butter. Beat whites until soft peaks form and fold into cake batter LAST.

Cream Cheese Pound

2 sticks unsalted butter
1 cup cream cheese
3 cups sugar
6 eggs
3 c cake flour
1 tsp baking powder
1 cup sour cream
2 tsp vanilla
1/2 tsp almond extract

Sift flour and baking powder and set aside.  Cream butter and cream cheese.  Mix sugar until fluffy.  Add eggs one at a time.  Add flour alternating with sour cream but ending with flour.  Add extracts.

"Don't forget to add cake extender if you want to make 9" layers

1 cup flour
1 cup sugar
8 oz sour cream or yogurt
1 teaspoon vanilla or other suited flavoring
1 dash salt
1 egg"


rhonda,
is the above the cake extender?
-crystal & mary

What is the cake extender??/

Hello all.

My baking skills are still developing so please bear with me.

I just baked the cream cheese cake and unfortunately it was a disaster. The cake completely fell and is still in the oven as it is not done. There was also some foaming on top. As I sit here I am laughing to myself because I've never seen a foaming cake. I am thankful that my oven didn't get messy.

Andreatta, perhaps you can enlighten me as to where I went wrong. I followed the directions. The only thing I did different and maybe this may be the problem is that I used baking soda instead of baking powder. Is there a difference? Perhaps it was the altitude in my house. I don't know, but I was really looking forward to the cake. I imagine my case was an isolated incident. Has anyone used the recipe with success? I am not discouraged and I will try it again. I was just curious.