Hulloo all you happy bakers! Here's a question for you - I seem to be getting my knickers in a knot when I take on too many orders for a weekend (it's the pain in the voices that gets me each time ......) and I am needing to know if there are any really good long lasting recipes out there for specifically vanilla cakes that can take a couple of days standing without drying out (even if wrapped in saran wrap) - or should I bake and freeze? I know chocolate cakes have got legs - the longer the better - but its the vanilla ones that get me each time ...... please help me :-)
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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.
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)
Sure Daisy
Will look for it and post. :o)
I make a similar syrup. Really works doesn't it Sandra. There are limitless options with adding different flavors and liquers. :o)
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.
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.
thanking u xox
June Kowalczyk said:
Sure Daisy
Will look for it and post. :o)
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.
You are so welcome,
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