lets talk business

[Anna W.]

Wendy-

try those recipes out on several people. My husband is not a good taste tester...his favorite icing is canned chocolate Betty Crocker! I find that if I need taste testers almost no one says no to me.

Unfortunately, white is still the reigning flavor in the bridal world. I am not a white cake fan to begin with but a lot of people judge you on how moist and flavorful a white cake is. And people are so used to box cakes that most would never have a clue. In our town we used to have a large bakery and people raved about thier white cake. I hated it- it was dry and mealy. Anybody who now tastes anything remotely moister can't believe how good it tastes. So go figure.

[panini]

I agree

We wash all our cakes
pan

[W.DeBord]

Bummer, Anna your words of advice were right. But so was he. My taste testers didn't agree with me, they liked the modified mix best too (like my hubby). Only me and one person out of 10 of us went for my scratch white. SOOOOO sad, I really liked it much better then the mix.

Man, now I have to go back to the kitchen again. Along the way my Mom mentioned a cake in Mailbox news (from years ago) that talked about how great the '7up cake' is. Have you heard of this? I found it in her books and a couple others I'll now try again.

Also tried the buttercream frostings you and Momoreg offered. They are good, no doubt (maybe it takes a more educated palate for them?)...but maybe it's a midwest thing cause they picked the xxxsugar frosting over the Italian. Some remarked on both choices yum sweet....maybe in my area people like things pretty sweet. I've noticed that when I buy items like ketchup or soda out of state they don't seem as sweet as what I'm used to at home....?

[marmalady]

I can't answer about midwesterners liking things sweet, but oh, those southerners! I have recipes I've collected when I lived in Charleston, S.C., and also from my mother in law - I've got a 7-up cake, a 'coca-cola' cake, a Milky Way cake, and my favorite, hummingbird cake! If anyone's interested, let me know!

[W.DeBord]

Marmalady I found the 7up recipe but before I make it can you tell me if it's white, light and moist like a GOOD white cake? Thanks

[marmalady]

Originally posted by W.DeBord
Marmalady I found the 7up recipe but before I make it can you tell me if it's white, light and moist like a GOOD white cake? Thanks

Yes!!!!

[Spoons]

Hi Angrychef,
Sorry for not getting back. Busy bee.
Yeah, no new trials on the fluid flex department.
Haven't had time. still wanna practice, since I got that huge tub.
Now, we were never taught to use fluid flex or any liquid type shortening in culinary school. In fact, all butter cakes,genoise,chiffons. So, my dumb question is...Can you sub it in a recipe calling for solid shortening?

[angrychef]

I don't see why not. But, Spoons, I only use Fluid Flex for the "genoise"-like sponge cake we make at work which is split and layered for cakes. My chiffons and butter cakes are done with oil and butter respectively.

[Spoons]

Angry,
Okay word confusion.
Let me clarify.. I hope.
I am not familiar with bakery products.
I thought using fluid flex is only for high-ratio type cakes. Because it is in a liquid form. I automatically assumed it would have a butter type consistency cake, but yet less dense.
So, a fluid flex cake will produce a genoise type cake? I thought it would be more a butter/dense cake but less dense.
Am I making any sense?

[angrychef]

Spoons, you are right in saying "hi ratio cake". Sorry for the confusion! The recipe I use is similar to momoreg's where the egg % is really high as compared to a regular hi-ratio cake(150% as opposed to 70-80%), so the cake resembles a more sponge cake like crumb .