Comments on: white cake comparison 2 http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/ Thu, 11 Mar 2010 19:22:28 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Jennifer http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-8591 Jennifer Mon, 16 Nov 2009 20:54:37 +0000 http://www.crumblycookie.net/?p=2960#comment-8591 Thanks Bridget - I tried the CI one for the 4th time (OK, I'm a little OCD and don't accept failure well). First, I measure very carefully and put everything in little bowls like they do in the cooking shows and I always weigh my flour - anyway, 4th time in I used cold butter to get a crumb like pie dough and that seemed to do the trick. I wish the directions stated as much instead of saying "room temp". Oh well, lesson learned. Love your blog BTW, thanks! Thanks Bridget – I tried the CI one for the 4th time (OK, I’m a little OCD and don’t accept failure well). First, I measure very carefully and put everything in little bowls like they do in the cooking shows and I always weigh my flour – anyway, 4th time in I used cold butter to get a crumb like pie dough and that seemed to do the trick. I wish the directions stated as much instead of saying “room temp”. Oh well, lesson learned. Love your blog BTW, thanks!

]]> By: Memoria http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-8563 Memoria Sat, 14 Nov 2009 23:07:17 +0000 http://www.crumblycookie.net/?p=2960#comment-8563 Bridget, I finally made a post about your delicious cake! Thanks again for a great recipe. Bridget, I finally made a post about your delicious cake! Thanks again for a great recipe.

]]> By: bridget http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-8538 bridget Fri, 13 Nov 2009 12:36:13 +0000 http://www.crumblycookie.net/?p=2960#comment-8538 Jennifer - I have no idea what's going on. Are you using butter and not margarine? Are you sure you're measuring all of your ingredients correctly? Are you sure you're baking the cupcakes long enough? Are you at high altitude? Also, keep in mind that when recipes calls for 'softened butter', it really shouldn't be that soft, just a bit more malleable than cold-from-the-fridge butter. Have you tried Dorie Greenspan's Perfect Party Cake? It has a different, more traditional mixing method, and maybe that will work better for you. I'm sorry I can't be more helpful! I hope something works out for you soon. Jennifer – I have no idea what’s going on. Are you using butter and not margarine? Are you sure you’re measuring all of your ingredients correctly? Are you sure you’re baking the cupcakes long enough? Are you at high altitude? Also, keep in mind that when recipes calls for ’softened butter’, it really shouldn’t be that soft, just a bit more malleable than cold-from-the-fridge butter.

Have you tried Dorie Greenspan’s Perfect Party Cake? It has a different, more traditional mixing method, and maybe that will work better for you.

I’m sorry I can’t be more helpful! I hope something works out for you soon.

]]> By: Jennifer http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-8534 Jennifer Fri, 13 Nov 2009 05:59:34 +0000 http://www.crumblycookie.net/?p=2960#comment-8534 OK please help – I have literally tried over 10 different white cake recipes in the past 2 weeks… and I have made this twice in 2 days (Bridget's recipe) - and it just does not turn out right! The 1st time I thought my butter might be too soft, when I added the butter to the flour mixture I did not get “crumbs” I got a thick paste. When the batter came together it was thick and fluffy, but when I baked them (cupcakes for testers) they puffed up nicely, then fell into greasy balls of gross that pulled away from the papers as soon as they came out of the oven (although the flavor was just what I’ve been looking for). 2nd try, I used slightly firmer butter (but still soft) and double-weighed everything just to be sure (still did not get crumbs when I added butter, but a thick paste)... they baked up nicely but the bottom 1/4 of the cupcake is a weird hard gelatinous sponge. Any pointers, help or suggestions from experienced cake people would really be appreciated, I can make everything else I set my mind to… except a stupid cake from scratch! OK please help – I have literally tried over 10 different white cake recipes in the past 2 weeks… and I have made this twice in 2 days (Bridget’s recipe) – and it just does not turn out right! The 1st time I thought my butter might be too soft, when I added the butter to the flour mixture I did not get “crumbs” I got a thick paste. When the batter came together it was thick and fluffy, but when I baked them (cupcakes for testers) they puffed up nicely, then fell into greasy balls of gross that pulled away from the papers as soon as they came out of the oven (although the flavor was just what I’ve been looking for). 2nd try, I used slightly firmer butter (but still soft) and double-weighed everything just to be sure (still did not get crumbs when I added butter, but a thick paste)… they baked up nicely but the bottom 1/4 of the cupcake is a weird hard gelatinous sponge. Any pointers, help or suggestions from experienced cake people would really be appreciated, I can make everything else I set my mind to… except a stupid cake from scratch!

]]> By: Memoria http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-8522 Memoria Thu, 12 Nov 2009 19:05:11 +0000 http://www.crumblycookie.net/?p=2960#comment-8522 Jennifer, I have made this cake three or four times now with and without buttermilk (milk in other cases). Both ways are perfect. I didn't notice much of a difference aside from the thickness of the batter. Buttermilk usually makes the cake more moist, but really both ways are really good. Jennifer, I have made this cake three or four times now with and without buttermilk (milk in other cases). Both ways are perfect. I didn’t notice much of a difference aside from the thickness of the batter. Buttermilk usually makes the cake more moist, but really both ways are really good.

]]> By: Jennifer http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-8499 Jennifer Wed, 11 Nov 2009 06:39:37 +0000 http://www.crumblycookie.net/?p=2960#comment-8499 Has anyone attempted to make any of these with buttermilk instead of milk? Has anyone attempted to make any of these with buttermilk instead of milk?

]]> By: Hope Nealson http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-8161 Hope Nealson Thu, 22 Oct 2009 04:55:28 +0000 http://www.crumblycookie.net/?p=2960#comment-8161 Betty Crocker's Yellow Cake is also AWESOME...:) i do love the style of this web site - great foodie shots! Betty Crocker’s Yellow Cake is also AWESOME…:) i do love the style of this web site – great foodie shots!

]]> By: bridget http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-7487 bridget Tue, 01 Sep 2009 19:34:44 +0000 http://www.crumblycookie.net/?p=2960#comment-7487 Christina - Well, if you add the yolks, you're making a whole different type of cake - a yellow cake, which is also a good thing, just different. In that case, I would search out yellow cake recipes. (Smitten Kitchen has one that I haven't yet made, but would like to.) Christina – Well, if you add the yolks, you’re making a whole different type of cake – a yellow cake, which is also a good thing, just different. In that case, I would search out yellow cake recipes. (Smitten Kitchen has one that I haven’t yet made, but would like to.)

]]> By: Christina http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-7486 Christina Tue, 01 Sep 2009 19:29:37 +0000 http://www.crumblycookie.net/?p=2960#comment-7486 Thank you for doing these comparisons - it really helps! I noticed that these recipes only use the egg whites to keep the cupcake true to its name. I hate to waste the yolk - would it be a big deal if I used the whole egg? Thanks! Thank you for doing these comparisons – it really helps! I noticed that these recipes only use the egg whites to keep the cupcake true to its name. I hate to waste the yolk – would it be a big deal if I used the whole egg? Thanks!

]]> By: Julie http://www.crumblycookie.net/2009/07/01/white-cake-comparison-2/#comment-7073 Julie Fri, 31 Jul 2009 05:17:53 +0000 http://www.crumblycookie.net/?p=2960#comment-7073 Just read this after your last white cake comparison! Wonderful! I'm going to give your version a try tomorrow! Just read this after your last white cake comparison! Wonderful! I’m going to give your version a try tomorrow!

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