Tag Archives: buttermilk

Traditional Carrot Cake – An American Classic

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Finished wholeCarrot Cake is truly an American Classic cake. With both fruit and nuts, it can have a bevy of add ins including coconut and pineapple. This is the carrot cake that we made at the bakery.

When I opened my bakery I was making more European cakes than American ones. I preferred Italian buttercream to finish my cakes and most of the American cakes used powdered sugar as the base.   It didn’t take me too long to figure out my clients were going to my competition to get the carrot cake as well as a good old American chocolate cake.

So I went into the carrot cake testing phase.  Some were too sweet, some too dry, some didn’t hold up five days in the refrigerator – a must for selling wholesale.  As much as you want to believe all of your desserts are flying out of the restaurant, they’ll usually be around for a few days.  So it is really important they have a shelf life so they won’t dry out. Continue reading

Yellow Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Cut layerFor some reason, yellow cake was always my nemesis.  I just couldn’t find one I really liked and I couldn’t come up with one.   I just skipped yellow cake every chance I got.  One day, I decided enough was enough and started experimenting. By the time I was done, I had a yellow cake to be proud of and proud I was!

This yellow cake is very tender, light and stays moist for days.  It is easily scaled up and accepts any number of fillings.  This is a thick, velvety, luxurious batter. Continue reading