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nglez09
Forum SuperStar!
Joined: Nov 04, 2006
Posts: 2599
Location: Berkeley
Gallery Supporter Member
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 Posted:
Fri Feb 09, 2007 1:02 pm |
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My best is my chocolate cake w/ my "chocolate filling". Really good. |
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tyty
Forum Fanatic
Joined: Sep 25, 2006
Posts: 1907
Location: Chicago
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Fri Feb 09, 2007 1:06 pm |
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I like the Madeira cake recipe from The Essential Guide to Decorating. I use this as the base for my champagne cake. My customers love it. |
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adrisss
Regular Member
Joined: Dec 21, 2006
Posts: 149
Location: San Diego
Birthday: Dec 25
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Fri Feb 09, 2007 1:16 pm |
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my best scratch recipe and the one that never fails is my carrot cake, with pineapple, and peacans made with wheat flour |
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doitallmom
Frequent Member
Joined: Mar 23, 2006
Posts: 416
Location: MICHIGAN
Birthday: Jan 03
Gallery Supporter Member
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Fri Feb 09, 2007 1:20 pm |
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My favorite chocolate recipe is one which I found the basics for online. I took away and added so many things that it is now nothing like the original. The only thing is you have to make sure you don't overcook it or it gets dry. Otherwise, it is an absolutely great fudgey cake that can be an any night family cake or be carved into any shape you desire.
My Chocolate Fudge Cake
4 ounces bittersweet or semisweet chocolate, chopped
1 ½ cups all purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon sea salt
1/4 teaspoon baking soda
½ cup whole milk
½ cup sour cream
1 ½ cups (packed) golden brown sugar
½ cup granulated sugar
¾ cup (1 1/2 sticks) unsalted butter, room temperature
4 large eggs
1 teaspoon vanilla
preheat to 325°F
Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Cool to barely lukewarm.
Sift flour and next 4 ingredients into medium bowl. Whisk milk, yogurt and vanilla to blend in small bowl. Using electric mixer, beat brown sugar, sugar and butter in large bowl until smooth. Beat in eggs, 1 at a time. Beat in melted chocolate until smooth. Mix in dry ingredients alternately with milk mixture in 3 additions each. Divide batter between prepared pans
Bake cakes until tester inserted into centers comes out clean, about 30 minutes(depending on pan size). |
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mkolmar
Forum SuperStar!
Joined: May 19, 2006
Posts: 4713
Location: at the computer
Birthday: Jun 02
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Sun Feb 11, 2007 8:42 am |
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my favorite (and one that gets requested a lot) is a chocolate coconut burbon cake. It can be found on the foodnetwork website. It's one of
Colletes recipes. |
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peacockplace
Forum SuperStar!
Joined: Oct 25, 2004
Posts: 2751
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Fri Jun 27, 2008 3:14 pm |
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Just bringing up this old but good thread! |
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charlieinMO
Forum Addict
Joined: Feb 22, 2005
Posts: 664
Location: Missouri
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Fri Jun 27, 2008 6:06 pm |
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Thanks for bringing it back up! Gonna add some of these to my "need to try" list. Man is it getting long!!! Better get busy! |
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peacockplace
Forum SuperStar!
Joined: Oct 25, 2004
Posts: 2751
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Fri Jun 27, 2008 6:09 pm |
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I know...I'm sitting with pages and pages of print outs!  |
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charlieinMO
Forum Addict
Joined: Feb 22, 2005
Posts: 664
Location: Missouri
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Fri Jun 27, 2008 8:57 pm |
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I know!! I was printing the other day and wondering why I was going through ink so fast!!! Then I remembered that I had been printing quite a bit lately lol |
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Dru329
Regular Member
Joined: Apr 04, 2008
Posts: 124
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Fri Jun 27, 2008 9:05 pm |
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Thanks for bumping  |
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Joyful1216
Junior Member
Joined: Jun 13, 2008
Posts: 33
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Tue Jul 01, 2008 9:01 pm |
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I'm especially excited to try the chai buttercream 
One that I didn't see posted that I really like is from the Gourmet cookbook (and the epicurious site), the Dark Chocolate Wedding Cake. I've not tried the ganache or buttercream in the recipe yet. http://www.epicurious.com/reci.....REAM-13244 |
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raquel1
Frequent Member
Joined: Apr 02, 2008
Posts: 200
Location: Richmond, Texas
Birthday: Oct 15
Gallery Supporter Member
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Thu Jul 03, 2008 6:16 pm |
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Great thread A favorite of mine is Anna's Swedish buttercake from "A Piece of Cake" by Susan G. Purdy. I just noticed the caption on the cover says "A must for every dessert lover's cookbook collection" the caption was written by Rose Levy Beranbaum, I didn't know who she was until reading in this thread that she wrote "The Cake Bible" |
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CakesByLJ
Forum Fanatic
Joined: Dec 07, 2005
Posts: 1078
Location: Clarksville, TN
Gallery Supporter Member
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Thu Jul 03, 2008 6:27 pm |
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| FancyLayne23 wrote: | Here I found the White Velvet cake recipe at a 911 baking forum through a web search. I am going to try this ASAP!
This cake is from "The Cake Bible" by Rose Levy Beranbaum. I recommend it to every person interested in cake baking. This is the best white cake I have ever had, and can be made in any flavor. The butter makes it a little on the "off white" side, but after you taste it, you really don't care! When people want a really great wedding cake, but they want traditional white, this is the cake I make. I have used this cake with many fillings & many buttercreams.
4 large egg whites / 135 grams
1 cup milk / 242 grams
2 1/2 tsp vanilla (or any extract flavor: almond, lemon, orange, etc.) / 9 grams
1 - 2 tablespoons lemon or orange zest (peel) or 1/8 teaspoon pure citrus oil
3 cups sifted cake flour / 300 grams
4 tsp baking powder / 19.5 grams
1 1/2 cups superfine sugar / 300 grams
3/4 tsp salt / 5 grams
12 Tbsp (1 1/2 sticks) unsalted butter, cut into cubes and then sit out to soften / 170 grams
Preheat the oven to 350 degrees F. Prepare 2, 8- or 9-inch round cake pans with bakers grease or vegetable oil spray and line the bottoms with rounds of parchment or wax paper.
In a 4 cup bowl, combine the egg whites, 1/4 cup milk, vanilla, and orange zest. Beat with a fork to combine. Set aside.
In your mixing bowl combine the flour, baking powder, sugar and salt and mix with the paddle on low speed for 30 seconds to incorporate. Add the butter cubes to the dry ingredients and the remaining 3/4 cup of milk. Mix on low until the mixture is moistened. Scrape the bowl and increase the speed to medium and beat 1 1/2 minutes. Scrape and gradually add the egg white mixture in three batches, beat 20 seconds after each addition, then scrape the bowl each time.
Pour into the prepared pans and smooth the top. Bake 30+ minutes until the top is light brown and springs back when lightly touched. The sides should not shrink back from the pan until after you remove it from the oven.
Remove cake from oven and let cool 10 minutes in the pan, then turn the cake out onto cooling racks. Cool completely and finish with your favorite frosting. You can also wrap well and freeze for up to 2 months.
From The Cake Bible, by Rose Levy Beranbaum |
Christi, I tried this cake today..... and I loved it... I have a question though.... I have the book, and I looked up the recipe (btw... every recipe I have tried in her book is fabulous~!); anyway, she has no mention of the flavors you spoke of, so I am assuming that you added the delicious lemon and orange zest? I made mine with lemon extract, and lemon zest (generous amount).. It is wonderful~!  My question is; do you have any other flavors you have tried with this recipe? And, thank you, thank you, thank you, for sharing this recipe.. |
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peacockplace
Forum SuperStar!
Joined: Oct 25, 2004
Posts: 2751
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Thu Jul 03, 2008 7:14 pm |
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I was wondering the same thing! I looked it up today too! |
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