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What is the best cake recipe for a large cake layer that won't break after it has cooled : when you pick it up to add to bottom layer and is convection oven best?

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Cindy what size cake are you talking about?

Personally I dont like baking cakes in a convection oven....I find that they dry out the cake too much from all the "wind" going on inside. They are good for other things like bread and muffins, biscuits, cookies etc...
Thanks Karen, this was helpful. The info that came with my oven was not very detailed about the convection vs regular baking. I will definately use the regular baking setting next time. -I am trying to learn how to bake larger (12"-14") layers. I would love to eventually do a wedding cake! Is WASC your favorite for those?
Cindy I use a recipe I got when I was in pastry school and it is by weight...I will give it to you if you like...it is delicious and I use it for all my stacked cakes that call for vanilla



Cindy said:
Thanks Karen, this was helpful. The info that came with my oven was not very detailed about the convection vs regular baking. I will definately use the regular baking setting next time. -I am trying to learn how to bake larger (12"-14") layers. I would love to eventually do a wedding cake! Is WASC your favorite for those?
I would love to have your recipe Karen. I have tried several and am enjoying trying to find my favorite! Thank you!

I have a similar one Tanisha. Did you get the recipe from this website?
Tanisha Lane said:
I dont use a convection oven but the sturdy cake i use is the Duncan Hines pound cake recipe! Cake Mix, 1 box of instant pudding, 1 cup water, 1/2 cup oil, 4 eggs. Beat for 2 minutes. Bake accordingly!
ok - so I am obviously having trouble figuring out how to reply correctly! LOL! Sorry Tanisha..
This makes alot and is 1/4 of the full recipe! You can freeze this very well..lasts for at least a month or 2 wrapped tightly....have all ingredients at room temperature

Hi Yield Yellow Cake
¼ recipe

Cake flour 1 1/4 lbs
granulated 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 room temperature
buttermilk 12 fl oz (can use whole milk plus 1 tbsp white vinegar added) room temperature
vanilla 1 tbsp
whole eggs shelled 15 oz room temperature

Preheat oven to 325 degrees F
Makes 4- 8" or 9” cakes

Combine cake flour, sugar, baking powder and salt in a mixer. 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 minutes 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 minutes depending on the oven. Cool completely on a wire rack before removing from pans.




Cindy said:
I would love to have your recipe Karen. I have tried several and am enjoying trying to find my favorite! Thank you!
Thank you for the Recipe Karen Marie!
Cindy I forgot to mention to place a parchment circle on the bottom then spray the pan with oil before filling with batter...your cake will come out without sticking to the bottom....remember to remove the parchment before filling.



Cindy said:
Thank you for the Recipe Karen Marie!
Hey Karen...
I have been looking for a moist yet sturdy 3D cake recipe..would this be a great cake recipe to make 3D sculted cakes with.

thanks

~brigid


Karen Marie said:
This makes alot and is 1/4 of the full recipe! You can freeze this very well..lasts for at least a month or 2 wrapped tightly....have all ingredients at room temperature

Hi Yield Yellow Cake
¼ recipe

Cake flour 1 1/4 lbs
granulated 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 room temperature
buttermilk 12 fl oz (can use whole milk plus 1 tbsp white vinegar added) room temperature
vanilla 1 tbsp
whole eggs shelled 15 oz room temperature

Preheat oven to 325 degrees F
Makes 4- 8" or 9” cakes

Combine cake flour, sugar, baking powder and salt in a mixer. 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 minutes 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 minutes depending on the oven. Cool completely on a wire rack before removing from pans.




Cindy said:
I would love to have your recipe Karen. I have tried several and am enjoying trying to find my favorite! Thank you!
Yes it is an excellent caving cake!



Sweet Art Cakes! said:
Hey Karen...
I have been looking for a moist yet sturdy 3D cake recipe..would this be a great cake recipe to make 3D sculted cakes with.

thanks

~brigid


Karen Marie said:
This makes alot and is 1/4 of the full recipe! You can freeze this very well..lasts for at least a month or 2 wrapped tightly....have all ingredients at room temperature

Hi Yield Yellow Cake
¼ recipe

Cake flour 1 1/4 lbs
granulated 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 room temperature
buttermilk 12 fl oz (can use whole milk plus 1 tbsp white vinegar added) room temperature
vanilla 1 tbsp
whole eggs shelled 15 oz room temperature

Preheat oven to 325 degrees F
Makes 4- 8" or 9” cakes

Combine cake flour, sugar, baking powder and salt in a mixer. 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 minutes 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 minutes depending on the oven. Cool completely on a wire rack before removing from pans.




Cindy said:
I would love to have your recipe Karen. I have tried several and am enjoying trying to find my favorite! Thank you!

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