BAKING AHEAD OF TIME

Replies to This Discussion

Permalink Reply by June Kowalczyk on October 30, 2012 at 9:21am

    :o)     :o)     :0)

Permalink Reply by Daisy Brown on October 30, 2012 at 12:15pm

Sandra can you post the syrup recipe please?

Sandra I. Vazquez Lossiseroni said:

Hi Mandy, if for any reason I booked two weddings or big cakes for the same period,  I have no choice but to bake and freeze, and it does not matter the flavor of the cake.  They taste the same fresh and moist.  But I do have to tell you something-100% of my cakes are "drunken cakes", it means I use syrup on them before I freeze them, and after thawing.  

I have read on prior forums regarding this matter before that you can freeze cakes and they will be fine.  

Permalink Reply by Daisy Brown on October 30, 2012 at 12:18pm

June can you share your basic scratch recipe using oil? I tried the cake boss's recipe and it did not come out right.

June Kowalczyk said:

Just saw this post Mandy. I bake my cakes from scratch & use shortening & oil. I have froze cakes 2-3 mnths in advance, no problem, as long as they were well wrapped. That goes for cupcakes too. :0)

Permalink Reply by June Kowalczyk on October 30, 2012 at 6:04pm

Sure Daisy

Will look for it and post.  :o)

Permalink Reply by Sandra I. Vazquez Lossiseroni on October 30, 2012 at 7:23pm

Of course Daisy, sorry I just saw this post at this very moment,

1cup of water
I cup of sugar
1/2 teaspoon of vanilla or almond extract
1/4 cup of brandy or any other liqueur of your preference

Bring the water and sugar to a rapid boil, reduce the heat to medium and cook for 15 min. Remove it from the heat and add the vanilla. After 20 min. Add the brandy. Yum, yum...I can smell it already..lol

Permalink Reply by June Kowalczyk on October 30, 2012 at 7:34pm

I make a similar syrup. Really works doesn't it Sandra.  There are limitless options with adding different flavors and liquers.  :o)

Permalink Reply by June Kowalczyk on October 30, 2012 at 8:37pm

Ok Daisy

This is my scratch white cake. My Mom use to make this. It is from an old 1950's cookbook. I just changed it up.

Just for curiosity, I looked up a white cake in a few cookbooks & online. There are a lot of similarities, but the basic cake is the same from the 40's & 50's.  Good things don't change. :o)

Place in mixmaster:

2 cups all purpose flour

1 1/3 cups sugar

2 1/2 tsp baking powder

3/4 tsp salt

Add:

1/2 cup shortening or butter/ margarine ( cake will be whiter if shortening is used )

2/3 cup buttermilk or sour milk

1 tsp vanilla, or flavoring of choice

2 eggs

1/4 cup oil

If you want a denser, pound cake type texture, use only 1/3 c of sour milk, 1/3 c sour cream. You can change the flavor of this cake by changing the milk to orange juice, coffee, caramel..... so on...& so on.

Beat until incorporated. Pour into two greased 8" x 2 1/2" cake tins .  Bake 325d for 25-30 min. If you add sour cream, it may take anywhere from 5-8 min more to bake.   Depends on your oven.

 

Permalink Reply by Sandra I. Vazquez Lossiseroni on October 30, 2012 at 10:24pm

Oh yes, that is the basic recipe, then for each cake I make, I made changes to the syrup to compliment each other, and yes it works.

Permalink Reply by June Kowalczyk on October 30, 2012 at 10:33pm

Syrups are amazing way to get really moist cakes....like you said Sandra, complimenting the cake by using the same flavors as the cake, or just plain syrup. Works like a charm.

Permalink Reply by Mandy Nel on October 31, 2012 at 2:12am

thanking u xox
June Kowalczyk said:

Sure Daisy

Will look for it and post.  :o)

Permalink Reply by Mandy Nel on October 31, 2012 at 2:14am

thanku xox

Sandra I. Vazquez Lossiseroni said:

Oh yes, that is the basic recipe, then for each cake I make, I made changes to the syrup to compliment each other, and yes it works.

Permalink Reply by Sandra I. Vazquez Lossiseroni on October 31, 2012 at 9:59am

You are so welcome, 

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