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Cake recipes #1: My new go to yellow cake
by Valley Kool Cakes (well half of it~Tara)
posted 663 days ago
home | cakes | blog
24352 posts in 828 days
#1 posted 663 days ago
Woohoo, our first recipe and it will be the first one forever ;) Thanks.
-- -- Michal, http://cakesdecor.com | My Facebook: http://www.facebook.com/michal.bulla
Valley Kool Cakes (well half of it~Tara)
291 posts in 760 days
#2 posted 663 days ago
Happy to be the first of many, I am sure. I’m baking it right now actually =)
-- Tara, Nova Scotia, https://www.facebook.com/pages/Valleys-kool-cakes/131353476890032
68 posts in 769 days
#3 posted 660 days ago
Have you ever tried replacing the buttermilk with sourcream? I hardly ever have buttermilk on hand so I usually just substitute with SC in a recipe that calls for it. I’ll give it a whirl! Always looking for a better yellow cake! Thank you! :)
-- Elena Z, EZSweetShop, www.facebook.com/ezsweetshop, www.ezsweetshop.com
#4 posted 659 days ago
No I haven’t but that is a great idea! Let me know if it works out. Meybe I will give it a go the next time as well =)
113 posts in 692 days
#5 posted 655 days ago
thank you Yusy Doha – Qatar http://www.facebook.com/pages/Y-u-s-y-s-C-a-k-e-s/218359994845924
-- Y u s y s C a k e s
30 posts in 764 days
#6 posted 655 days ago
EZ, if you don’t have buttermilk on hand you can always add a bit of lemon juice to milk and let it sit for a couple minutes, it will give you the same effect.
Valley Cool, does this cake stand up to being covered in fondant? Thx :)
174 posts in 695 days
#7 posted 640 days ago
I used this yesterday on my daughter’s horse cake and it got rave reviews from the guests. Also, her cake was fondant covered with part of a 6” and a gum paste horse on top and I did not notice one bit of sagging…so I would say “Yes, it holds up to fondant covering” :) Thank you for the recipe!!
-- Crystal Memories in the Baking
#8 posted 632 days ago
So sorry StuckonTheFarm, I just saw your post. And as CrystalR said it does hold up under fondant. I have had no problems with it at all. I am so glad that it was a hit CrystalR!
#9 posted 632 days ago
lol! thanks Valley Kool. :) I haven’t tried it yet, but looking forward to it!
3 posts in 769 days
#10 posted 610 days ago
Hello,Unsalted butter is not something I have on hand on a regular basis. Do you know if salted butter or margarine would be OK? I could always reduce the added salt.Thanks :)
#11 posted 587 days ago
Hi Fat Cat, If I don’t have unsalted butter I use regular butter, I have not tried margarine in this particular recipe. But I use it in the vegan cakes I have made. And if you find you are sensitive to the salt just reduce the amount added, I find it doesn’t make a difference, I have had it both ways and yummy each time.
#12 posted 587 days ago
Thanks so much, I can’t wait to try it. I am in the process of finding the perfect recipe that I can confidently use for orders. Up until recently I used a mix that I bought from our local baking supply shop and my clients would request that cake but something has changed and the cakes shrink and have crates in the centre so I am trying out new scratch cake recipes. My favourite so far is an oil based recipe.
62 posts in 689 days
#13 posted 574 days ago
How many cups does this make? I need 10 cups. Should I double this recipe for that?
#14 posted 559 days ago
Yes, I would double it to be safe.
#15 posted 551 days ago
I’m making this again :)…and I just saw the question about how many cups of batter it makes…it’s right at 8 cups, just FYI…
1 post in 531 days
#16 posted 531 days ago
it’s great..i tried once for my little girl, she loves it..and i can’t wait to try in few days with fondant decor for my youngest daughter birthday..tq
29 posts in 440 days
#17 posted 434 days ago
best yellow cake recipe i ever tried!
34 posts in 603 days
#18 posted 431 days ago
Thanks for sharing! I have a yellow cake recipe that I’m currently trying to make MORE moist. I am going to try this one and see where it lands me. I’ll post back to let you know how it goes. Until then, Happy Baking!
-- LaTanya, Virginia, http://www.PinkPiggySweets.com
63 posts in 401 days
#19 posted 395 days ago
Im so excited I just found your recipe. I am baking a cake for a friends daughter who is coming to Australia from Colorado and wants Yellow cake. Up until this point, I had no idea what a yellow cake was. Thanks, will get baking to test it out.
#20 posted 336 days ago
Well, it’s been a few days and this recipe is fantastic! Love it! It’s working great for my customers and it’s easy to modify when needed. Thanks for sharing!
1 post in 21 days
#21 posted 9 days ago
Tara that lovely i will try it
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