Anybody have a cake recipe like bakeries use?

[Mono~rail]

My best friend and I are making my DDs' birthday cakes, and I want them to taste like bakery cakes not box mix cakes. I've been searching yahoo and google but I can't find a recipe. I even went to topsecretrecipes.com without any luck.

 

[chamonix]

Don't buy a box, just make a cake from scratch. What flavor are you looking for?

Of course, the cake mix doctor books/website has tips to make boxes taste more homemade, like: use melted butter instead of oil, add vanilla, that kind of thing.

I guess maybe I don't understand what it is about "bakery" cakes you are looking for.....is it the fresh from scratch taste? Any cookbook should have from scratch cake recipes. I have a few favorites too.

Now, if I could only make them look like bakery birthday cakes, lol.

 

[wdwmom2]

Of course, the cake mix doctor books/website has tips to make boxes taste more homemade, like: use melted butter instead of oil, add vanilla, that kind of thing.

My SIL has that book and the recipes are out of this world!!!!

 

[Mono~rail]

I want to make one chocolate and one yellow.

I'm not sure how to explain the differnce between a bakery cake and a box mix cake. I think perhaps box mix cakes are heavier and bakery cakes are lighter and fluffier. We're making the cakes because I haven't found the cakes I want at a bakery around here.

I know I want to use icing like bakeries use. My best friend said that it is Crisco and powdered sugar they use to make it. I've heard that before from a friend who took a cake decorating class.

 

[FSUGrad97]

The type of icing you are looking for is called buttercream icing. I can't help you on the cakes, since I get cakes from Publix.

 

[Southern4sure]

If you go to www.wilton.com and click on recipes & projects. Then you will find a basic cake recipe and an buttercream recipe. I use the Snow white buttercream icing but omit the salt and use only clear vanilla flavoring.

Good luck!

 

[Todd&Copper]

This one is supposed to taste like a bakery cake:

Vanilla Cupcake
If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.


Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Icing:
Vanilla Buttercream, recipe follows


Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.


Vanilla Buttercream:
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

****Disclaimer - I have not actually made it, I only found it after googling bakery & cake recipe.

 

[Frantasmic]

Most bakeries use special ingredients that probably aren't always available at regular stores.

 

[plutolovr]

A lot of bakeries also use cake bases and pre-measured mixes.

Something that used to work for me in the past is to buy a regular store-brand cake mix and add a box of instant pudding. Don't buy the mix with the pudding already in it, add your own. It really makes a difference. When I used to make vanilla, I would use the French vanilla pudding and use fudge or dark chocolate for the chocolate.

Bakeries also use a special icing shortening when they make their buttercreme. Something unavailable to regular folks.

 

[Pea-n-Me]

Bakeries use mixes put out by Pillsbury and other companies. It's how they maintain consistency. Bakers are known for adding a little of this and a little of that, but in baking you can't really do that if you want a consistent product. The cake you buy in the bakery has to taste the same way each and every time you buy it. So - go ahead and make one from scratch if you like. But it's not going to taste any more "bakery like" than the box mix. If you would like to know how to make real bakery frosting, let me know and I'll post it here.

 

[cryssi]

this recipe off cakecentral makes the most amazing chocolate and yellow cakes! It is from a box, but the trick is all the stuff you add to it:

Margie's Incredible Chocolate Cake Recipe

For vanilla, use white cake mix and vanilla pudding.

I couldn't decide which I liked better, chocolate or vanilla! They are so moist and kind of dense like a bakery cake, they do not taste like box mix cake!

My mom made it with bavarian cream filling...omg...it was so good!

 

[hiwaygal]

One thing I learned a long time ago...when baking cakes use CAKE FLOUR (you can get it usually next to the regular flour at the grocery store)! It is lighter in texture than regular/all purpose/self rising...if you decide to go the made from scratch route.

Also, if you are worried about a "heavy" cake, I'd leave the pudding mixes out.

 

[scarlett873]

I have found that if I sift the box mixes, it helps in the lightness of the baked cake. I have also made cakes from scratch...

The thing to look for with the shortening for the icing is that you want a high-ratio shortening. One of my instructors has told me that high-ratio shortening has certain emulsifiers in them...Crisco has them. He has told me that Crisco is considered a high-ratio shortening that is ideal for buttercreams.

I have a recipe that I love for buttercream icing. I got it from another instructor who has her own cake decorating shop...it's fabulous and very simple. Take 1 pound of real butter and 1 pound of crisco and beat them together until smooth. Then add 2 pounds of powdered sugar (can sift, but not necessary) slowly. After all sugar is incorporated into the butter/shortening mixture, add some vanilla. (I don't have a measurement for this one...I just add a little at a time until I'm happy with the flavor). If the final buttercream is too sweet, add a pinch of salt to cut the sweetness.

You can also use other flavorings in place of or combined with the vanilla. I use almond flavoring quite often! It also helps with the sweetness...

Good luck!

 

[cryssi]

I have a recipe that I love for buttercream icing. I got it from another instructor who has her own cake decorating shop...it's fabulous and very simple. Take 1 pound of real butter and 1 pound of crisco and beat them together until smooth. Then add 2 pounds of powdered sugar (can sift, but not necessary) slowly. After all sugar is incorporated into the butter/shortening mixture, add some vanilla. (I don't have a measurement for this one...I just add a little at a time until I'm happy with the flavor). If the final buttercream is too sweet, add a pinch of salt to cut the sweetness.

You can also use other flavorings in place of or combined with the vanilla. I use almond flavoring quite often! It also helps with the sweetness...

Good luck!

yum! I'm going to have to try that... thanks!

 

[simpilotswife]

My family prefers the cakes that I make from mix to cakes from the bakery. I also am surprised about your comments about them being heavy. Mine are always light and fluffy.

 

[Mono~rail]

If you would like to know how to make real bakery frosting, let me know and I'll post it here.

Yes, I'm very interested in the bakery icing!

 

[LindsayDunn228]

Yes, I'm very interested in the bakery icing!

Me too! Please post!!

 

[MyGoofy26]

Not sure about the cake recipes, but the Buttercream Icing I make is pretty easy - got it from my friend's mom from her Wilton's book.

1/2 cup Crisco (I use the butter flavored - tastes even better when it's done with that extra butter flavor)
1 stick of soft butter

Start mixing those together and add a tablespoon of clear vanilla (I use imitation since that's all that the clear comes in at our local stores and it's fine)

When those are mixed fairly well, slowly add 3 cups of powdered sugar. It'll get really thick and dry. When that's well mixed add 2 tablespoons of milk. . . this is what really moistens and lightens up the icing. Mix it really well for a few minutes to make it nice and fluffly.

It's OH so good.

 

[Pea-n-Me]

This is from a bakery with a huge cake business (they use Puratos and Multifoods mixes, but I'm sure most people assume they bake from scratch - no, I won't name them ). It's much like Scarlett's and MyGoofy's recipes, but a little different. They usually use 25 lbs of sugar at a time, but they broke it down for me. They also said that this will be enough for one cake, you'll need to make two separate batches for two cakes (your mixer won't be big enough for two).

3 - 3 1/2 cups confectioner's sugar
1 1/2 lb Crisco
1 stick butter
1 capful vanilla

Using a Kitchenaid mixer, cream butter using PADDLE (not wire whip). Add Crisco. Slowly add sugar until mixed, then vanilla. Now this is key: WHIP using paddle for at least 10 minutes (they go 15 for larger batches). This puts air into the frosting which makes it fluffy.

For decorating: go to a bakery or bakery supply store and purchase a cake circle 2" bigger than your cake and place your cake on it prior to frosting. Keep a tall glass of hot water on hand to keep dipping your spatula to make it hot, therby making the frosting easier to work with. Start from the sides, then move to the top. Keep smoothing (this is a skill which is difficult for non-professionals, LOL). Try to not get crumbs in the frosting.

Hope it works out, let us know. Now I'm craving cake, thanks a lot! :

 

[punkin712]

Here's the recipe for Vanilla Cupcakes from Billy's Bakery in NYC. IMHO, they are the best of all the cupcake specialty shops in NYC - and there are alot of them! I have made these (with the vanilla frosting) several times and they always come out great.

http://www.marthastewart.com/page.j...ntentGroup=MARTHA&layout=martha&rsc=ns2006_r1