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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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 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!
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!
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!
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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