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Wednesday, January 19, 2011

Cake Talk

 Oh man I was so proud of my sister and I

Here are the pictures from the Martha Stewart cake I made (sorry for the repost) but doesn't it look delicious!?!?!?!  

I have to say the icing was really great, but the cake was much too dry.  I have a good friend that loves baking and she told me no matter how many times she's made her own cake from scratch, it's never been as good as one from a baking mix.  So she usually makes the cake from a baking mix and then makes the icing from scratch.  That sounds like something I could actually manage.
 We ate cake while we did puzzles!

Another friend of mine commented on my previous post letting me know that an easier chocolate cake recipe would be the Hershey's "Perfectly Chocolate" Chocolate Cake.  The recipe DOES look much easier than Martha Stewart's.

4 different kinds of  Ravens-themed cupcakes, and then an extra 4 cupcakes for fun

Or I could just continue to get cupcakes from Icedgems Bakery and continue to be satisfied.  I mean, seriously, look at those cupcakes!!!!!!!!!!!!!!!!!!!!  Trust me when I say they taste as good as they look.

5 comments:

Beth said...

It's beautiful! Try again, but this time with Martha's One Bowl Chocolate Cake. Best Chocolate Cake ever, and you don't need a mixer--I always mix it by hand! http://www.marthastewart.com/recipe/one-bowl-chocolate-cake-desserts

falnfenix said...

hmm...i can honestly say i haven't had a dryness issue with the scratch cakes i've made, but i tend to stick to tres leches cakes if i'm baking that much cake.

here's the recipe. it's deeeeevine.

theminx said...

Box cakes might turn out perfectly every time, but they never taste as good as a scratch cake.

You may be overbaking your cakes if they turn out dry. Make sure the oven temperature is correct...don't just trust the beep when the oven tells you it's preheated.

LizzieOC said...

I try to stick to cake recipes that include sour cream or buttermilk because they usually turn out to be moist cakes.

This is a ridiculously good chocolate cake that I make for my hubby's birthday because he loves beer and chocolate. Too weird right? http://www.epicurious.com/recipes/food/views/Chocolate-Stout-Cake-107105

It's never too dry. Try it next time!! :)

Wendi @ Bon Appetit Hon said...

I have to agree that you shouldn't give up on the scratch cakes. Overbaking or a oven that is running hotter than you think could be the cause. But here's another trick you can try...courtesy of One Tough Cookie...wrap and freeze your layers before they cool completely.

Full explanation is here:

http://onetoughcookienyc.com/blog/2011/01/there-ought-to-be-a-law/

But I think it sounds totally genius.

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