The perfect cake :

[Judy Judy Judy]

I learned that in 9th grade cooking class! You should only ever mix baked things until they are just mixed. Especially muffins and pancakes. Those should still have lumps in the batter.

Well no wonder I've had such a problem I haven't been in 9th grade in 19 plus years...

 

[Lib E]

Yeah, it'll come out the texture of bread if you beat it too much. I had a great cookbook that explained the mechanics of it. I can't remember the name of it. But she explained that you can cream the butter and sugar together till the cows came home and it wouldn't matter, but once the eggs were added you shouldn't beat it cause it causes to much "gluten" or something in the batter (I can't remember exactly, I lost the cookbook in one of two cross country moves).

You'll have to let us know what kind of cake you made! A picture would nice too.

I'm pretty sure that eggs don't contain gluten. Flour does, but not eggs. So I'd guess you shouldn't beat after adding flour.

 

[tonilea]

I have heard of using Mayo in a cake recipe...I would be afraid it would taste like mayo, but I'm sure it doesn't...does it?

Do you have a recipe? I think there is one on the label of one of the brands of mayo.

I love buttercream made with real butter..does anyone have a really fluffy version using butter?

Mayo is basically just eggs and oil - something that is in most cakes anyway.

 

[DISshopkeeper]

IMO the MOST important thing is to get the cake out of the oven at the exact right moment. I can actually smell it when the time is right and I almost always rely on the spring-back test to make sure.

I love cake!

 

[Miss Park Avenue]

I'm pretty sure that eggs don't contain gluten. Flour does, but not eggs. So I'd guess you shouldn't beat after adding flour.

You're right. I can't remember the exact details because the book is lost but it had something to do with the eggs being in the flour. You (general you) cream the butter, sugar, and vanilla in the mixer. Then, in a seperate bowl sift together the flour and baking powder, throw it in the mixer with the eggs and stir till blended. You didn't want to beat the eggs and flour too much.

With a box, I just dumped all the ingredients into the mixer and mixed till blended, never over 2 minutes.

Ahhh, I just searched Amazon and the book was "Cookwise" by Shirley Corriher. She explained the science of hows and whys of cooking and baking. I can't say that I make many of her recipes but I learned a lot of tips on how to cook and bake better. Oh, it had a dinner roll recipe that was pure heaven!

 

[staley7580]

I've had success many times with Hershey's Perfectly Chocolate Chocolate Cake and Frosting.

http://www.hersheys.com/recipes/recipes/detail.asp?id=184

I just made this tonight and YUMMY.. So good. To bad my son doesnt like chocolate. Oh well. More for me and the babies!

 

[Grandmouse]

That Hershey's receipe is the best! Has been my family's favorite cake for years. When I want to take it somewhere, I make cupcakes instead. Makes for easier transportation and no cutting!

 

[hrh_disney_queen]

Mayo is basically just eggs and oil - something that is in most cakes anyway.

I think it has vinegar, too..

 

[C.Ann]

I have heard of using Mayo in a cake recipe...I would be afraid it would taste like mayo, but I'm sure it doesn't...does it?

Do you have a recipe? I think there is one on the label of one of the brands of mayo.

I love buttercream made with real butter..does anyone have a really fluffy version using butter?

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No - you don't taste the mayo at all.. The cake is just very, very moist.. I don't think I have the recipe here (I'm still at the lake), but I'll try to remember to dig it out when I get back to DD's for the winter this weekend..

It's really delicious!

 

[chrisw127]

Have you tried the Cake Doctor books? It's in paperback (very thick) and she has tons of recipes. Her chocolate frosting with cream cheese is probaly the best frosting I've every had.

 

[chrisw127]

Thanks for all the help, you know I always thought that you needed to beat the batter to death, I sometimes even beat it for 6 or 7 minutes...who knew

YOu an beat the heck out of a batter from a mix, but not a homemade cake. Still even with a cake mix, 7 minutes is probably too long. If you want to beat something, do it when you cream your butter and sugar!