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

post #241 of 251
11/30/11 at 9:54am
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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post #242 of 251
11/30/11 at 10:34am
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...
post #243 of 251
11/30/11 at 11:21am
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...
post #244 of 251
12/2/11 at 3:27pm

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 251
12/3/11 at 11:51am

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 251
12/3/11 at 9:40pm
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 251
12/10/11 at 6:37pm

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 251
12/10/11 at 7:52pm

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

post #249 of 251
12/13/11 at 2:10pm

"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...
post #250 of 251
1/26/12 at 5:31pm

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 251
1/29/12 at 8:31pm

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 !

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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › FINALLY!!!!!! That perfect homemade yellow cake