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FINALLY!!!!!! That perfect homemade yellow cake - Page 9

post #241 of 303
Quote:
Originally Posted by siduri View Post

 

 

Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.

It's not specified how much oil that is, but it's very little, probably a tablespoon or two, but just follow the directions, fill the measuring cup to 1 1/2 cups with milk, then add oil to the milk till the level of the liquid  comes up to 1 1/3 cups.  So you use butter AND oil. 

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this is probably a mistype, but just mentioning it's 1 1/4 cup, not 1 1/2 cup.

 



 

...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #242 of 303
Quote:
Originally Posted by revtreasury View Post

Hello Hinayali,

The main thing is to get 1-1/3 cup of milk and 2 tablespoons of oil and pour  it into the flour mixture. 

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not sure that's right either.

it may seem like I'm being the recipe police but the above reads wrong to me.

I used 3 measuring cups, as that's how I could do it/have it make sense to me.

1 cup measuring cup

1/4 cup measuring cup

1/3 cup measuring cup

then poured it all into a 2 cup, < just because I was following the 2 cup instructions

 

hope that helps with the measuring.  it worked for me.



 

...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #243 of 303
Quote:
Originally Posted by dessertbaker View Post

talker.gif

 

I really want to try this recipe, have had it bookmarked forever!

Also, I have a question. I only have one cake pan. Is it okay to split the batter into thirds and bake them one at a time?

I did mine in one pan, a lasagna glass pyrex and I also have a silpat silicone lasagna pan that works in my convection oven.

both worked fine for me.  I don't need it to be a layer cake, not something that is a prerequisite for me to layer.

problem I encounter that I keep forgetting about is, I don't need to be able to get it out of the cake pan as to layer it so the waxed paper isn't necessary for me to use, therefore cutting pieces of it last night, I constantly fought with the waxed paper and trying to get pieces out without 'it'.

 



 

...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #244 of 303

OMG, YES I MADE IT FOR MY NEPHEW'S 1ST BIRTHDAY AND EVERYONE LOVED IT!!! I HAVE THE PICTURES POSTED ON MY FACEBOOK PAGE...GINA'S Cuisine ( Regina Harris-Crayton) I decorated it with a smooth chocolate frosting, adored with fondant polka dots and fondant #1's. It was awesome!!! Thanks for such a GREAT RECIPE...just what I've been looking for!

post #245 of 303

To the talk about genoise cakes, I'm in agreement that cake should be moist without a syrup. However, I have made a genoise that uses only egg yolks and requires no syrup. It is a real treat! The subtle browned butter flavor is truly addicting, and it has a very fine crumb without being dry. The recipe is "Golden Genoise" from Rose Levy Beranbaum's Cake Bible

post #246 of 303
Quote:
Originally Posted by LuvPie View Post

can anyone tell what I did wrong here? it just fell apart. the flavor is good, maybe measured the oil wrong? no clue, he'll get a piece after dinner and then it's in the dumpster, unless he begs for one more 'piece' for tomorrow night. slice isn't being offered here as it 'won't'


 

LuvPie, did you forget the eggs?

 

Betty, thank you for that great recipe, keep up the good work!

post #247 of 303

I joined this website to let you all know how greatful I am for your information and the recipes in here. You all made my day...year.... I can't wait to begin cooking. For these who share their recipes than you. My family will be thrilled with this cakes and frostings. Will check in on this website from time to time to try and get more ideas and report back on how these recipes turn out. THANKS ALL.............bounce.gifsmiles.gif


Edited by cookingallday - 12/10/11 at 7:54pm
post #248 of 303

The cupcake picture is really cute. Goodness I am almost done reading this thread. Tomorrow down to cooking this.............crazy.gif  

post #249 of 303

"to the person that wondered about me forgetting the eggs"

 

thats a very old post. I've made it correct many times

...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #250 of 303

I found this recipe by googling "homemade yellow cake" a few weeks ago and just made my second batch. Up until about 3 months ago my entire baking repertoire consisted of an occassional carrot cake - maybe 3 or 4 in my life. That is it. But sometime around my daughter turning 2 last fall, baking became an integral part of our lives so I have been forced to "buck up" and learn. It is one of her favorite activities.  I refuse to use a box recipe so I was a little nervous about attempting my very first cake from scratch. This recipe is awesome!! My husband is a professional chef and learned baking in Switzerland (he was not at home when we made the first batch btw). He "reviewed" the finish product and gave it 5 stars - plus it is very forgiving. My daughter (remember she is 2) did the measuring (with some assistance from me). It might be a great way to learn numbers but it tends to lead to less than exact results. Did not seem to matter. For icing on the first batch, I simmered some frozen blueberries, strained the juice and made purple cream cheese frosting. Tonight we are making a confection sugar glaze made pink (per my daughter's request) with a reduced pomegranate juice. I also added frozen blueberries and mini choclate chips to the batter. Oh, and we made cupcakes - not cake - thank you, thank you for making me feel like a rock star chef in front of my daughter - :) and she had a blast!

post #251 of 303

HI I am just going to say Thank you ! I Love to bake and I have tried many home made recipes and have not liked them . I tried this one tonight for a friend's Birthday cake and I tried a piece . Well this is THE BEST one I have found by far so as  I said earlier thank you so much for this recipe it Very Good !

post #252 of 303

My ten year old made this cake. Oven doesn't work so she used a conventional oven that we lower oven 25 degrees with every thing. It took ten minutes more and a little darker than I would like but, not burnt at all. She made it in a glass pan. It was amazing and I would never buy yellow cake again it was so simple and came out perfect. thanks sooo much! Great cake:chef:

post #253 of 303

OMG I tired tis and I have to be doing something wrong because my cake keeps coming  to thick. please help I want to make it for my daughters baby shower.

post #254 of 303
Quote:
Originally Posted by virginia07 View Post

OMG I tired tis and I have to be doing something wrong because my cake keeps coming  to thick. please help I want to make it for my daughters baby shower.

Too thick?
Can you elaborate ?

mimi
post #255 of 303

BEST BIRTHDAY CAKE EVER! This cake was amazing! It was exactly what I was looking for. I have received so many compliments on it. I decided to do a Portsmouth frosting and it was all so yummy. Thank you! Thank you!

post #256 of 303

Was wondering what type of butter you used? The name.

post #257 of 303
I tried your yellow cake recipe today and it was fantastic, thank you!! Heres a glimpse of the cake, ok going back for another slice!
post #258 of 303
Just made a yellow cake following a recipe I found on Facebook for my husbands birthday yesterday and it was horrible! It if wasn't for the homemade frosting the whole thing would have been a bust. So I decided to make up for it today and came upon this recipe as well as the recipe for your frosting you posted in the comments for another member years ago. Turned out fantastic!!!! My husband was thrilled and so was I. I love to bake and take pride it what I do so needless to say your recipe saved the day! Thank you! I will be making this cake with its delicious frosting for years to come!


post #259 of 303
Just made this account to say this made fabulous cupcakes! I made it with cream cheese frosting. It wasn't near as crumbly as past cupcakes I made. It was easy to follow. My avatar is a picture of the cupcakes I made with this recipe.
post #260 of 303

1 tablespoon and 1 teaspoon of oil

post #261 of 303
This is awesome! I'd searched all over for the perfect yellow cake recipe and this is it.
Perfection achieved!
post #262 of 303

I made this delicious cake for my family as a practice run for my Birthday on Wednesday. I am making a cake for myself at work and wanted a really good recipe. This is fabulous. I didn't have good luck with the frosting because I didn't have any baking cocoa, so I improvised, it turned out okay. I can't wait to make the frosting with all the right ingredients and report back.

The cake turned out moist and firm and my husband absolutely loved it, he thanked me for the wonderful meal and dessert.

I used a wand mixer instead of a traditional hand mixer. It made the batter smoother and I think that is why my cake turned out so firm, but deliciously firm, a really good firm for cakes in my opinion. It was just the most AWESOME cake I have ever made from scratch, and I have only made a few. I actually ruined my daughters birthday cake one year by using a recipe I had not tested first, so we blew out the candles but couldn't eat the cake, we just had ice cream.  NEVER AGAIN will I have a botched birthday cake, this recipe is MMMMMagically yummilicious!  :)  :)  <3 <3

 

P.S.

I used one goose egg and one chicken egg instead of 3 eggs. I kept all the other measurements the same. I'm so happy with this find. I can't wait to make the fudge cake.

post #263 of 303

I joined a few days ago and have just now been able to look around. I came upon this recipe and I just had to make it yesterday. OMG! This is the best yellow cake ever! And the icing is just perfect. Thank you so much!

This morning I had to make the fudge cake. My hubby and the grandkids are in heaven! I've had a request to make the yellow cake with coconut for Easter dinner. I'm sure it's going to be wonderful!

post #264 of 303

Im not sure what happened but I can't get into old account it was Virginia07. Anyway my cake come out like I was missing something now that was my first time making a cake from scratch bu it was very thick.. Asked a friend to try it she said taste like cornbread. I did make one that taste was on point but I added baking powder instead of soda.(or the other way around). Please help because that one taste was great just very heavy I mean was less then 1 inch thick.

post #265 of 303

I have tried this about 5 times each time comes out wrong not sure what I'm doing but need help because one of the five taste come out on point but that time I know I did something wrong please help I love the taste just comes out thick. and flat even went out and brought more cake pans thought it was the pans. Now I.m not a pro but I have made my fare share of cakes and all come ot great just I feel defeated because I cant get yours right. Help me please.  

post #266 of 303
Virginia.
Pretty hard to help you without being right there with you.
Unless......
You changed something like an ingredient or maybe veered off the written path of instructions.
Is your oven temp on point (stick a couple of oven thermometers in there).
What size pan did you use and how much batter did you pour in?
Stand mixer?
Yes I am clutching at straws here.

Talk me thru your exact procedure .
Even the brands of ingredients may be helpful.
OBTW.....what type of flour did you use?
How old are your leveners (rare cause but even so...)

mimi
post #267 of 303

Omg thank you so much for answering. I never really thought all that would matter but maybe. All purpose flour Pillsbury ,Dixie sugar, butter store brand winn Dixie, vanilla monte cudine just one I saw on sale. Not really sure about the rest.Should I try a special brand if so please tell me I will get it in the morning and try it. I have always loved baking but this has me stumped.(didn't realize from scratch was so hard.) my hat is off to all of you pros. Help.

post #268 of 303

You know I just checked and the baking powder was alittle old not expired but will soon.

post #269 of 303
Quote:
Originally Posted by virginianicole4 View Post

Omg thank you so much for answering. I never really thought all that would matter but maybe. All purpose flour Pillsbury ,Dixie sugar, butter store brand winn Dixie, vanilla monte cudine just one I saw on sale. Not really sure about the rest.Should I try a special brand if so please tell me I will get it in the morning and try it. I have always loved baking but this has me stumped.(didn't realize from scratch was so hard.) my hat is off to all of you pros. Help.
[/quote

No magic brands lol.
I asked hoping when you took a good look at the containers you would discover something off the wall.
Like you had purchased bread flour by mistake.
The texture you describe is usually caused by over mixing the batter or a flour with a higher percentage of protein.
If you are going to try again (you are certainly determined lol) try measuring the flour by spooning into the cup then leveling.
I hate to tell you to not follow this recipe to the letter since so many people have made it with good results.

mimi

Edited by flipflopgirl - 4/17/14 at 10:15pm
post #270 of 303
You know that makes sense I didn't look at how long I waS mixing I do know it's longer then the time said OMG I hope that is not all I was doing going to try again will let you know. I made a chocolate that was to die for but this one has me beat. Will let you know my results.Thanks so much
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