Question for people who bake cakes from scratch
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Anonymous
No, they are not that good |
Anonymous
Box cakes have a weird aftertaste. I'm not sure that all people can taste it, but I can. It makes them pretty gross. |
Anonymous
| The buttercream calls for half butter, half shortening. That is disgusting. Would you want to eat a cake smeared in shortening. Use all butter. |
Anonymous
| oh boy. I do hope you are going to do a trial run before serving this to Nyone. |
Anonymous
Did you actually read the post? |
Anonymous
I'm guessing you've never had any formal culinary training? Shortening is actually the secret to excellent butter cream. I disagree with the cake technique for this recipe, but the butrercream is spot on because of the shortening this is probably ly why the cake was such a hit at whatever event thr OP was at. OP-i would not use a springform pan. Could leak. |
Anonymous
| I dunno, I'd probably do a marscapone instead of buttercream on a strawberry cake. |
Anonymous
| Agree that the cake directions seem likely to produce a tough cake. I would see if you can find a more traditional preparation with the same flavors. |
Anonymous
|
A springform pan is fine. but you do need 2 pans. You can by cheap aluminum ones at the grocery store.
I agree with the above that it's weird that the butter and sugar aren't creamed together in this recipe. I'd modify the recipe to do that instead. Agree that shortening makes a good buttercream. At one point, I took a cake decorating class at a local craft store and had to make icing every week. I went through a lot of shortening and it was so good. I only make cakes for my kids' birthdays now so I just use butter. Boxed cakes are good but homemade is better. This cake looks yummy. Good luck. |
Anonymous
No it’s not, but it is better if the buttercream will be served chilled. It has a gross mouthfeel though. |
Anonymous
Sounds classy and gross. |
Anonymous
Truth. I worked for a baker (mainly doing wedding and event cakes) and this is 100% fact. I too was shocked. |
Anonymous
| OP, I think you need to get 2 - 8" cake pans. Don't use the cheap tin throw-away ones because you can get 2 regular ones for just a little bit more. I agree the original recipe looks a little off. I also agree that the shortening is what makes the buttercream icing so yummy. |
Anonymous
not really |
Anonymous
|
The mixing method is like the Betty Crocker Silver White Cake from the 1950s.
And boxed mixes are rarely tasty. |