STYLETHREAD -- LET'S TALK SHOP!

wetbandit42 · Marc Jacobs

Has anyone made Magnolia Bakery's cake recipe?

Boots · Gucci

It looks pretty standard for a cake recipe. The self rising flour will make it fluffier than if you used straight flour. Honestly, I usually don't use cake flour when I make cakes from scratch. They come out pretty tender anyways.

carmenb513 · Coach

I've always wanted to try a recipe from Magnolia...let us know how it turns out!

fairywings · Dooney & Bourke

I've made a lot of recipes from Magnolia's cookbook (and also Buttercream Bake Shop, which is the sister book.) My favorite recipes from the books are the basic cupcake and cake recipes because they are basic yet make dense cakes. I also like their icing resipes, and they have a variety to choose from. I never use cake flour and they always come out well...

wetbandit42 · Marc Jacobs

Carmenb - I would not recommend this cake - it came out very dense (like fairywings mentioned). I personally prefer cake that's light/fluffy in texture. My parents each took a few bites and I could tell they were suffering through it. Also, the frosting did not taste like buttercream - it tasted like wet powdered sugar. I am in no way a master baker, but I'm pretty good - people usually eat and enjoy eating what I bake, so I don't think my baking skills were at fault.

I've made Sprinkles Bakery strawberry cupcakes with strawberry frosting several times - everyone always has seemed to love them, judging by the way they wolfed them down! They are a little dense, but not nearly as bad as the Magnolia Bakery cake was.

http://www.oprah.com/food/Sprinkles-Cupcakes-Strawberry-Cupcakes

-- Edited by wetbandit42 on Monday 15th of February 2010 12:41:59 PM

-- Edited by wetbandit42 on Monday 15th of February 2010 01:04:59 PM

XtinaStyles · Marc Jacobs

I've made the recipe for cupcakes and I love it but I'm not so sure about how it'd come out for a two-layer cake. Maybe you could use a lil less flour or a lil more eggs to make it less dense?