All About Cake

brainstorm77 · Apr 25, 2012

I adore a good carrot cake with cream cheese frosting.

Which cakes do you like best?

Adam · Apr 25, 2012

CAEK!!!

*cough*

Carrot cake is awesome, but nothing beats a good strawberry or lemon cheesecake.

If I'm in the mood for something light, though, gimme a Victoria sponge with strawberry jam. Mmm, jaaaaaaaam.

firedrake · Apr 25, 2012

German chocolate cake

my home made lemon cake

Bubastes · Apr 25, 2012

Mmmmmm, I love carrot cake!

I'm also a fan of deep, dark chocolate cakes with chocolate ganache. And classic yellow cake with chocolate frosting. And lemon cake. And rum cake. And Boston cream pie. And...wait, I'm getting carried away, aren't I?

Ari Meermans · Apr 25, 2012

All of the above.

A good cheesecake is my overall favorite. (Not as easy to find as one might think.)

I ask for either cheesecake or a carrot cake every year for my birthday. Most years I end up making it myself. ROFL

After that, my favs are german chocolate cake, and devil's food with white choc./cream cheese icing.

Adam · Apr 25, 2012

firedrake said:
my home made lemon cake

I'll PM my address.

BunnyMaz · Apr 25, 2012

I definitely love carrot cake, although I've yet to succeeded in making my own that turned out as nice as a shop-bought one, sadly. I'm actually not a big fan of chocolate cake. They're always too sweet for my tastes. I love, LOVE proper homemade fruitcake, matured for a few months with regular spikings of rum. Sticky, dark brown ginger cake is also nice.

Adam · Apr 25, 2012

I don't know whether it's available over 'ere in Canada, but I love Parkin, too. Awesome with a cuppa.

escritora · Apr 25, 2012

coconut cake.

icerose · Apr 25, 2012

I love making cake but since going gluten free and dairy free out of necessity, I haven't tried many recipes as I don't want my cake to be a pathetic half an inch thick.

I do flourless chocolate cake with a nice chocolate ganache, I love the gluten free angel cake with 7 minute frosting on top.

Of all the ingredients I have cooked with that I can no longer have, I probably miss cream cheese the most (especially since I got butter back). If our local store had more variety in dairy free products, I could use the tofu version of cream cheese and be fine, but alas, I have to drive 130 miles to find any.

Pre-gluten free, I'd probably have to say my "perfectly chocolate cake" was the best normal chocolate cake, and I loved my cream cheese pound cake recipe, and my gingerbread cake was good too.

Heck, all my cakes were good.

It was funny, one year I was trying to make a barbie doll cake. Little did I know that the cakes traditionally use a barbie doll that is just a bust with a metal peg on the bottom, and I was trying to make it fit around an entire barbie doll. It was also July and I didn't have the fridge space to keep it refridgerated so the chocolate buttercream was melting all over. We called it the chocolate mountain of doom. So I went out and bought a store cake, because the party was starting in five and I didn't have a decent cake to present. All the kids ended up eating my chocolate mountain of doom and loving it, while the store cake was neglected. So even my ugly cakes taste good.

Leah J. Utas · Apr 25, 2012

I love chocolate cake. I've had reasonable luck using low gluten and gluten free flours. Betty Crocker's gluten free mix is good for a mix.
My husband made a coconut cake the other day that is very good and his is gifted in making pound cakes and fruit cakes.

GingerGunlock · Apr 25, 2012

I love a good, fudgy, flourless chocolate cake. With raspberries or strawberries. Also, red velvet cake.

kikazaru · Apr 26, 2012

While I like cake with icing, my favourite is a "Fruit Cocktail Cake" which has a can of fruit cocktail in it plus it's juice (but I always use a can of crushed pineapple or sometimes diced peaches instead). The cake itself has no fat, but when it's pulled from the oven you pour a hot syrup over it, cool and then serve with whipped cream.

I also make a moist date cake that doesn't have icing, but does have chocolate chips, nuts and brown sugar sprinkled over it. Everyone loves this one.

If I can't have those two, then any other snacking/coffee cake will do!

Lavern08 · Apr 26, 2012

Ahhhh, so many cakes, so little time:

Rum Cake
Coconut Cake
Pound Cake
Carrot Cake
German Chocolate Cake
Black Walnut Cake
Devils-Food with Cream Cheese Icing

Yep, in that ^ order. :tongue

RichardGarfinkle · Apr 26, 2012

Deep chocolate cake with whipped ganache frosting. I have a bunch of chocoholics among my family and friends.

There's one chocolate cake I only made once because it produced a very heavy chocolate buzz. But since people have been talking about flourless chocolate cakes, I thought I'd mention it. There are a number of flourless chocolate cakes that use ground nuts (or nut flours). If you replace the nut flour with ground cocoa nibs, then the effect is rather extreme.

Kats · Apr 26, 2012

This is my kind of topic. My favourites are velvet cake, carrot cake, banana cake (all with cream cheese frosting), vanilla (plain vanilla with vanilla buttercream screams birthday cake to me). I also love a good cheesecake, I make a mean unbaked one.

Also, lemon chiffon and curly whirly (chocolate cake with vanilla bean frosting) - I used to get excellent slices of these from Konditor and Cook in London.

Snowstorm · Apr 26, 2012

My waist is getting thicker just reading this tread.

I made a scratch German chocolate cake (his favorite) for Hubby's 50 birthday. Divine!

PorterStarrByrd · Apr 26, 2012

almost any cake is great

For the best book I have ever found, both in depth and bredth. is the Cake Bible.

stormie · Apr 26, 2012

A flourless chocolate cake w. a chocolate ganache icing. So good! It's similar to this: http://allrecipes.com/recipe/flourless-chocolate-cake-ii/

Then there's the Costco 7 lb. All American chocolate cake. YUM!

L M Ashton · Apr 26, 2012

icerose said:
I love making cake but since going gluten free and dairy free out of necessity, I haven't tried many recipes as I don't want my cake to be a pathetic half an inch thick.

Wheat flour is not necessary to make a good cake. Gluten, which provides the support and structure required in bread, is the protein in wheat flour. Ever notice that cake flour has less protein? Because the gluten that's good for bread can make a cake tough if the batter is stirred too much.

You can use rice flour, chickpea flour, mung bean flour, or whatever. I have used all of the above in my chocolate cakes and brownies and no one has ever been able to tell. And it rises just as well as a cake made with wheat flour.

icerose · Apr 27, 2012

L M Ashton said:
Wheat flour is not necessary to make a good cake. Gluten, which provides the support and structure required in bread, is the protein in wheat flour. Ever notice that cake flour has less protein? Because the gluten that's good for bread can make a cake tough if the batter is stirred too much.

You can use rice flour, chickpea flour, mung bean flour, or whatever. I have used all of the above in my chocolate cakes and brownies and no one has ever been able to tell. And it rises just as well as a cake made with wheat flour.

Yeah, I've actually been gluten free for going on three years now. I think the cake disaster was simply the recipe I used and I just haven't had the time to try another, though the angel cake turned out perfect. That being said I would never EVER use mung bean or chickpea flour in a delicate pastry, because YUCK! Nothing like bean cake.

The delicate mix I use is a combination of brown rice, quinoa, tapioca starch, arrowroot starch, and sorghum. Works really well for that more delicate flavor in lighter goods. My kids have just had me so busy making cookies and whoopie pies, and gingerbread houses that I haven't had much chance to go back and make a cake other than the angel cake I made for birthdays.

L M Ashton · Apr 27, 2012

Mung bean and chickpea flour and other flours made from other legumes are used in Asia for sweets, including baked and deep fried goods, and they taste perfectly fine. No strong bean taste - in fact, if you didn't know it was made from chickpea or mung bean flour, I doubt you'd even be able to guess. No, probably not suitable for all western baked goods, but I wouldn't dismiss it so quickly, either. Although, really, not just for sweets, but also for various other things like flat breads and... well, the names of these things don't fit into western food categories so well, but that should give some idea anyway.

icerose · May 3, 2012

I have a particularly sensitive taste palate, so I can taste the beans. Even black beans in fudge brownies. So it's probably just a personal thing, but I can't stand the taste of beans in anything that isn't meant to be a bean dish. I have tried the asian sweets. I so desperately want to love them, but all I can taste is beans.

I love beans in chili, ham and bean soup, and mexican based dishes, but outside of that, they are not for me.

Adam · May 3, 2012

We had a tuxedo cake the other day (I'd never even heard of it). That was goooood, though very rich.

brainstorm77 · May 3, 2012

Adam said:
We had a tuxedo cake the other day (I'd never even heard of it). That was goooood, though very rich.

That was awesome!

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