Good cake recipe

[mizshelli]

Does anyone have a recipe for a good white cake that can be multiplied and is a 'stand-up' recipe? The cake recipes I use seem to not rise as high and fluffy as I would like them, even if I beat the egg whites seperately. I need a cake recipe to make decorated cakes that will actually taste as good as they look. Thanks in advance!

[qahtan]

Well I always find a Genoise suits.tastes good and is good, also bakes nice and even so you don't have to cut a dome off the top. Recipe and method posted as Swiss roll with coffee filling.
Same batter just baked in a different tin/pan.

qahtan

[m brown]

if you need a cake with structure for sculpting or just a great white cake,
try Joe Amandolas book "Bakers Handbook."

Wonderful for strawberry short cake.

[jessiquina]

i would reccommend the cake bible... she has very delicious recipes.. there is a white cake recipe in there..

[mizshelli]

Would it be ok to use a box cake with a few adjustments to make a cake to sell? Or is this not a good way to do it?

[pjm333]

White Cake 350 degrees

1 lb butter - soft
2 cups shortening
8 cups sugar
12 cups cake flour
2 tsp baking soda1 Tbs salt
1 qt buttermilk
20 egg whites
Cream butter, shortening and 7 cups of sugar till white. Sift dry ingredients and add to butter mix with buttermilk beginning & ending with dry. Beat egg whites till soft peak and add rest of sugar / 1 Cup..beat stiff peak. Fold into butter mix 1/3 - 2/3
Bake untill tester comes out clean.

[Dessert Diva]

A couple of my good cake recipes:

Vanilla Buttermilk Cake
6 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup buttermilk

1. In a bowl, with a mixer on medium speed, beat butter and all the sugar until well blended. Add eggs and vanilla and beat on high speed until well blended.
2. Sift flour, baking powder, and salt into another bowl.
3. With mixer on low speed, beat about a third of the flour mixture into butter mixture, then about a third of the buttermilk. Repeat to beat in remaining flour mixture and buttermilk, alternating in thirds. When all the flour is incorporated, beat mixture on medium speed just until well blended.
4. Pour buttermilk cake batter into greased 7 x 10 x 2-inch baking pan or 2 8-inch layer cake pans.
5. Bake in a 350° oven until tops spring back when lightly touched in the center, 35 to 45 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.

************************************************** *********************
Classic White Cake
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract
Set rack at the middle level in the oven and preheat to 350 degrees.
Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper.
In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often.
Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
Note: For a classic yellow cake- Substitute 3 large eggs and 1 yolk for the egg whites

[BettyR]

Originally Posted by mizshelli

Would it be ok to use a box cake with a few adjustments to make a cake to sell? Or is this not a good way to do it?

Speaking as a consumer: I don't care how you go about making the cake that I'm going to buy from you (within sanitary guidelines of course); all I care about is:
1. Is it pretty?
2. Does it taste good?
3. I may buy the first cake just because it's pretty, but if it doesn't taste good then I will probably buy my next cake somewhere else.

So if you get the best results from a box then that's how I would do it. The average consumer is not a food snob and really doesn't care how it's made as long as they are satisfied with the results.
Betty

[mizshelli]

well thanks for all your input. As I am also very picky about what I eat, the cake would absolutely have to taste good or I don't sell it