Comments on: white cake comparison 2 http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/ Wed, 08 Feb 2012 21:44:07 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: bridget http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-26974 bridget Tue, 13 Sep 2011 16:08:32 +0000 http://www.crumblycookie.net/?p=2960#comment-26974 Rhonda - 1 cup of cake flour is 4 ounces <i>by weight</i>; 1 cup of anything is 8 ounces <i>by volume</i>. The ounces referenced in the recipes are weight measurements. Rhonda – 1 cup of cake flour is 4 ounces by weight; 1 cup of anything is 8 ounces by volume. The ounces referenced in the recipes are weight measurements.

]]> By: Rhonda http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-26973 Rhonda Tue, 13 Sep 2011 15:45:06 +0000 http://www.crumblycookie.net/?p=2960#comment-26973 I'm going to try this recipe today. After going over all the ingredients I have a question about the amount of cake flour in all three recipes. It calls for 2 1/4 cup (9oz) of cake flour. My question is 1 cup is equal to 8 oz, so do I go with 2 1/4 cup or 9 oz. 2 1/4 cup would be a lot more than 9oz. Thanks!! I’m going to try this recipe today. After going over all the ingredients I have a question about the amount of cake flour in all three recipes. It calls for 2 1/4 cup (9oz) of cake flour. My question is 1 cup is equal to 8 oz, so do I go with 2 1/4 cup or 9 oz. 2 1/4 cup would be a lot more than 9oz.
Thanks!!

]]> By: Melissa http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-26629 Melissa Sun, 14 Aug 2011 15:48:49 +0000 http://www.crumblycookie.net/?p=2960#comment-26629 Hi Bridget~I used your version of the white cake this past week while making my brother's wedding cake. I made 3 round cakes (5 batches of cake mix to make a 10, 12, and 14 inch rounds), filled them with raspberry filling, frosted with buttercream and covered with fondant. Yesterday was the big day and the cake was delicious. Everybody loved it! Thanks so much for sharing this recipe!! :) Hi Bridget~I used your version of the white cake this past week while making my brother’s wedding cake. I made 3 round cakes (5 batches of cake mix to make a 10, 12, and 14 inch rounds), filled them with raspberry filling, frosted with buttercream and covered with fondant. Yesterday was the big day and the cake was delicious. Everybody loved it! Thanks so much for sharing this recipe!! :)

]]> By: Anissa http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-24202 Anissa Mon, 16 May 2011 20:28:58 +0000 http://www.crumblycookie.net/?p=2960#comment-24202 HI Bridget - Thank you so much for the tips!!! I think you're spot on about the baking soda and I'm going to try again (and again and again) with that addition to see if I can't get it to rise properly. I took these cupcakes to a birthday party and everyone said they were some of the best they've ever tasted. Can't beat that feedback! :) HI Bridget – Thank you so much for the tips!!! I think you’re spot on about the baking soda and I’m going to try again (and again and again) with that addition to see if I can’t get it to rise properly.

I took these cupcakes to a birthday party and everyone said they were some of the best they’ve ever tasted. Can’t beat that feedback! :)

]]> By: Linda http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-24151 Linda Sat, 14 May 2011 14:07:03 +0000 http://www.crumblycookie.net/?p=2960#comment-24151 Bridget, my cakes are cooling right now but they seem 'off'. While they were cooking, they had a sort of wrinkled appearance. Now that they're cooling, it's not there anymore but there's a strange pattern there and it smells weird. I think maybe it's because I used too much egg whites? I used 6 eggs but when I looked at the measurements, there was more than 3/4 C, with the milk it was slightly more than 2 C. What do you think'll happen? I haven't tasted them yet. Bridget, my cakes are cooling right now but they seem ‘off’. While they were cooking, they had a sort of wrinkled appearance. Now that they’re cooling, it’s not there anymore but there’s a strange pattern there and it smells weird. I think maybe it’s because I used too much egg whites? I used 6 eggs but when I looked at the measurements, there was more than 3/4 C, with the milk it was slightly more than 2 C. What do you think’ll happen? I haven’t tasted them yet.

]]> By: bridget http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-24132 bridget Fri, 13 May 2011 13:18:16 +0000 http://www.crumblycookie.net/?p=2960#comment-24132 Anissa - Using buttermilk instead of regular milk is going to change the acidity of the batter and affect the way the cake rises. Recipes that contain buttermilk often use a small amount of baking soda in addition to baking powder. I don't know the conversion though. You might want to try whole milk instead of buttermilk to see how you like it. Other than that, the only thing I can think of is that your cake seems to be over-rising. I don't suppose you're baking at high altitude? Anissa – Using buttermilk instead of regular milk is going to change the acidity of the batter and affect the way the cake rises. Recipes that contain buttermilk often use a small amount of baking soda in addition to baking powder. I don’t know the conversion though. You might want to try whole milk instead of buttermilk to see how you like it. Other than that, the only thing I can think of is that your cake seems to be over-rising. I don’t suppose you’re baking at high altitude?

]]> By: Anissa http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-24122 Anissa Fri, 13 May 2011 04:31:44 +0000 http://www.crumblycookie.net/?p=2960#comment-24122 I've made these three times now, and while the taste is out of this world, I can't get mine to look as pretty as yours are in the pictures. They tend to want to spill over the top onto the muffin pan and get a little golden crusty stuck to the pan. I've tried filling them only 1/2 full and then they are so short and squatty, that they don't have any kind of pretty rounded top. Even the ones that are filled with batter with the perfect amount have a flat top after they start cooling on a wire rack. Any thoughts on how to get a nicely rounded top? or at least not have the spill over problem? I’ve made these three times now, and while the taste is out of this world, I can’t get mine to look as pretty as yours are in the pictures. They tend to want to spill over the top onto the muffin pan and get a little golden crusty stuck to the pan. I’ve tried filling them only 1/2 full and then they are so short and squatty, that they don’t have any kind of pretty rounded top. Even the ones that are filled with batter with the perfect amount have a flat top after they start cooling on a wire rack.
Any thoughts on how to get a nicely rounded top? or at least not have the spill over problem?

]]> By: Anissa http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-24057 Anissa Tue, 10 May 2011 04:05:39 +0000 http://www.crumblycookie.net/?p=2960#comment-24057 I have been on the hunt for the perfect white cupcake recipe as well. I tried your version, but did buttermilk instead of milk and only vanilla extract. It was AMAZING. Hands down winner. My search is over. SOOOOO happy. Thank you a million times over. I have been on the hunt for the perfect white cupcake recipe as well. I tried your version, but did buttermilk instead of milk and only vanilla extract. It was AMAZING. Hands down winner. My search is over. SOOOOO happy. Thank you a million times over.

]]> By: Wendy http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-23983 Wendy Fri, 06 May 2011 17:14:49 +0000 http://www.crumblycookie.net/?p=2960#comment-23983 I'm in the midst of my own white cake comparison. Round 1 was CI, PPC and Rose Levy Berenbaum's white velvet cake. I found CI the most bland. I loved the texture of RLB and the flavor of PPC. My next round will include Sky High's Vanilla Bean cake which I already know I love. RLB's cake is the only one that uses superfine sugar and in the book she attribute's the cake's texture to the sugar. So I may make it again with regular sugar and then in the end compare my favorite with the same recipe only using superfine sugar. You might want to try substituting superfine sugar next time to see how you like it. I’m in the midst of my own white cake comparison. Round 1 was CI, PPC and Rose Levy Berenbaum’s white velvet cake. I found CI the most bland. I loved the texture of RLB and the flavor of PPC. My next round will include Sky High’s Vanilla Bean cake which I already know I love. RLB’s cake is the only one that uses superfine sugar and in the book she attribute’s the cake’s texture to the sugar. So I may make it again with regular sugar and then in the end compare my favorite with the same recipe only using superfine sugar. You might want to try substituting superfine sugar next time to see how you like it.

]]> By: JulieAnn http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-23889 JulieAnn Mon, 02 May 2011 18:14:44 +0000 http://www.crumblycookie.net/?p=2960#comment-23889 Hi! I asked for advice on thenest for the best white cake, and you pointed me to these. I was going to try Dorie's, but I didn't have a few of the ingredients. I ended up making your CI recipe and it was FANTASTIC! I won't say it's totally converted me to white cakes (I'm definitely a chocolate gal), but it was delicious :) Thank you so much :) Hi! I asked for advice on thenest for the best white cake, and you pointed me to these. I was going to try Dorie’s, but I didn’t have a few of the ingredients. I ended up making your CI recipe and it was FANTASTIC! I won’t say it’s totally converted me to white cakes (I’m definitely a chocolate gal), but it was delicious :) Thank you so much :)

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