Cake Boss "sponge"
Does anyone know what kind of recipe Buddy uses on cake boss. I recall him saying it has cream cheese in it. I would like to try a recipe like that if anyone has one.
Replies to This Discussion
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Permalink Reply by Nicole Caux on
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Hmmm we only have a basic mixer with the regular parts. Would it still work? oh an the other one do you really have to add rum cause I wouldn't be doing that.
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Permalink Reply by Jeanne on
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I've heard tell that he actually uses Dawn Foods mix for his sponge. The cream cheese pound cake he uses for carved cakes. That would be awfully dense for cupcakes.
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Permalink Reply by Karen Marie on
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This is the recipe I use taken from Toba Garrett's book "Professional Cake Decorating" I scaled it down because the recipe is called "Hi Yield Yellow Cake"
Hi Yield Yellow Cake
Cake flour 1 1/4 lbs
granualted sugar 1 1/2 lbs
baking powder 3/4 oz
salt 3/4 tsp
unsalted butter room temperature 3/4 lb
whole milk 6 fl oz
buttermilk 12 fl oz (can use whole milk plus 1 tbsp white vinegar added)
vanilla 1 tbsp
whole eggs shelled 15 oz
Preheat oven to 325 degrees F Makes 3-4 8" cakes
Combine cake flour, sugar, baking powder and salt in a mizer. Mix with a paddle on low speed for about 1 minute to combine.Add butter and mix on low until it looks like cornmeal. Add whole milk and mix on low for about 3-4 inutes or until it is completely smooth scraping every minute or so. Meanwhile combine buttermilk, vanilla and eggs. Whisk to blend thoroughly. Add egg mixture in 4 stages, scraping and incorporating each stage completely. Pour in prepared pans no more than halfway and bake until golden and it tests done. 8" cakes can take approximately 20-35 inutes depending on the oven. Cool completely on a wire rack before removing from pans.
Meghan said:I think it would be great as a sheet cake but it rose a ton and I had to cut the tops off the cuppies to get them out of the pan lol. So ya not so great but the cake tasted great and was Spongy. Then I tried the scratch vanilla out of hello cupcake and it's ok, I think my search continues. I can make wasc fine but I want scratch vanilla and I am having a hard time finding one I like.
melissa pappalardo said:Meghan, how did the cupcakes come out????
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Permalink Reply by Lou Ann Rousseau on
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i will try this today for a wedding cake saturday and let you know how it comes out. Thanks guys, i will add chocc for one tier, lemon for one and plain sponge for third layer....Yum
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Just to be clear here...alot of bakers refer to the "cake" part as "sponge" which should not be confused with sponge cake which is TOTALLY different than a pound-type cake. You can add cream cheese to any cake recipe by substituting some of the fat for regular full fat cream cheese. You may have to adjust the liquid a bit. Make sure you cream it with the other fats and sugars at the beginning of making the batter and have it at room temperature (along with your eggs) or it will cause the batter to curdle.
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This is great...where did you get the recipe?
melissa pappalardo said:THIS IS THE ACTUAL CAKE BOSS RECIPE. i didn't see one with cream cheese. hope it helps!
4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
5. Pour into two greased and floured 8" round cake pans.
6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
Hint: Cakes are close to being done when you start to smell them.
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In the cake boss recipe, why does it ask for another 2 eggs when they are not even mentioned in the directions?
bushra sherwani said:this is the official recipe for his cupcakes, I guess if you decrease the baking powder by half a tsp, it should be good for a round cake too!!
CAKE BOSS CUPCAKES
Ingredients
2 cups all purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
4 egg whites from large eggs
1/2 cup shortening
1 cup whole milk
2 large eggs (add egg whites for a white cake; yolks, for a yellow cake)
1 1/2 teaspoon vanilla
Cooking Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes. Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely
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This is from the Seattle Times:
Cream Cheese Pound Cake
Makes 16 servings
1 cup unsalted butter, room temperature
6 ounces cream cheese, room temperature
2 cups sugar, divided
2 1/3 cups cake flour, sifted
2 teaspoons vanilla
6 large eggs, separated
1/4 teaspoon cream of tartar
Citrus-glazed fruit, see recipe, optional
Whipped cream, optional
1. Heat oven to 350 degrees. Cream butter and cream cheese with an electric mixer until fluffy. Beat in 1 3/4 cups of the sugar until smooth; beat in flour and vanilla on low speed until batter has a dry, crumbly appearance. Add yolks, one at a time, beating each until incorporated. Clean beaters.
2. Beat egg whites with cream of tartar and remaining 1/4 cup of the sugar in a separate bowl until stiff peaks form. Gently fold 1/3 of the egg whites into batter; repeat twice. Pour batter into buttered and floured 10-inch Bundt pan. Bake until tester inserted in center of cake comes out clean, 50-60 minutes. Cool cake in pan 15 minutes. Invert onto cake rack; cool completely. Decorate as desired, or serve with citrus-glazed fruit and whipped cream.
3.To make Citrus-glazed fruit: Mix 1 cup each sugar and water plus grated zest of one lemon in a small saucepan; cook over low heat until sugar dissolves and mixture thickens slightly. Cut enough fresh fruit (strawberries, blueberries, kiwi fruit, for example) to make about 3 cups. Place fruit in bowl; pour glaze over fruit.
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Meghan,
found this recipe for Vanilla cake he iced on Rachel Ray:
2 cups (500 mL) sugar
4 eggs
2 1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) milk
3/4 cup (175 mL) vegetable oil
2 1/4 teaspoons (11 mL) baking powder
1 teaspoon (5 mL) vanilla
Yields: Makes 2 9” round pans or 1 9x13 pan
Preparation
Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).
Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting.
Meghan said:I think it would be great as a sheet cake but it rose a ton and I had to cut the tops off the cuppies to get them out of the pan lol. So ya not so great but the cake tasted great and was Spongy. Then I tried the scratch vanilla out of hello cupcake and it's ok, I think my search continues. I can make wasc fine but I want scratch vanilla and I am having a hard time finding one I like.
melissa pappalardo said:Meghan, how did the cupcakes come out????
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The recipe you got was from the software called "Cake Boss" it is NOT affiliated with Buddy Valasco and the Cake Boss TV show....FYI
Sue Younkin said:This recipe is actually from the website of the "Cake Boss" software for managing a home cake decorating type business. It is not from Buddy's bakery. It is written word for word on that website and listed as The Actual Cake Boss Recipe. Hope this helps.
melissa pappalardo said:THIS IS THE ACTUAL CAKE BOSS RECIPE. i didn't see one with cream cheese. hope it helps!
4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
5. Pour into two greased and floured 8" round cake pans.
6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
Hint: Cakes are close to being done when you start to smell them.
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Permalink Reply by Meghan on
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Thank you I will try this one I found one on allrecipes.come called four egg yellow cake and it's pretty good accept it doesn't get alot of height. but the texture is great.
lemmie said:Meghan,
found this recipe for Vanilla cake he iced on Rachel Ray:
2 cups (500 mL) sugar
4 eggs
2 1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) milk
3/4 cup (175 mL) vegetable oil
2 1/4 teaspoons (11 mL) baking powder
1 teaspoon (5 mL) vanilla
Yields: Makes 2 9” round pans or 1 9x13 pan
Preparation
Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).
Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting.
Meghan said:I think it would be great as a sheet cake but it rose a ton and I had to cut the tops off the cuppies to get them out of the pan lol. So ya not so great but the cake tasted great and was Spongy. Then I tried the scratch vanilla out of hello cupcake and it's ok, I think my search continues. I can make wasc fine but I want scratch vanilla and I am having a hard time finding one I like.
melissa pappalardo said:Meghan, how did the cupcakes come out????
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This recipe has nothing to do with Carlos Bakery... it comes from the Cake Boss software site which is not affiliated with Buddy Valestro in anyway.
Not to say it's not good... just not his.
=]
Karen Marie said:This is great...where did you get the recipe?
melissa pappalardo said:THIS IS THE ACTUAL CAKE BOSS RECIPE. i didn't see one with cream cheese. hope it helps!
4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
5. Pour into two greased and floured 8" round cake pans.
6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
Hint: Cakes are close to being done when you start to smell them.
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