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Best Cake Recipes

Best cake recipes from Wedding Cakes For You... and cake baking tips galore.

Be a part of what is becoming one of the best places on the internet to go to for FREE advice, recipes, cake decorating tutorials and more. Share your best recipes and your best cake baking tips.

If you have taken a recipe and put a twist on it, then it is yours to share. A basic cake recipe can be made extra special by your creativity. Here is an example of one of my butter cake recipes with a twist by a Amy.

"I added almond flavoring, a little bit of ground almonds, and soaked it with a little amaretto. Everyone absolutely raved. Thank you again for sharing your knowledge!"

~by Amy Robertson~ See Amy's First Wedding Cake

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I have shared my best cake recipes wedding cake recipes

Some yummy cheesecake recipes

Outrageously delicious chocolate cake recipes

And my VERY best carrot cake recipes

Now you can share your favorite or best recipes!!!

*Please give credit to a recipe if is not your own. Tell us about the recipe and how you discovered it, what cook book if it came from if any, or who passed it down to you. Please no copy pasting from other websites. That could get me in a whole lot of trouble :-) Thanks

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Do you have the best cake recipe? Please share it!

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Cake Baking Tips

A cake will not rise properly if the pan is greased and not floured. The flour gives the batter something to cling to as it expands.

When using a cake mix use a bit of the dry mix instead of the flour to dust your pans with, you won't get the white mess from plain flour on the top of your cakes.

Cakes will slip easily from the pans if you grease them with a solid shortening instead of butter, which contains more water.

If your cake does stick, don't panic. Heat the bottom of your pan to soften the hardened sugar and oil that are making it stick. There are two ways to do this. You can place the cake bottom over a bowl of hot water for a few minutes or you can hold the pans directly over the low flame of a gas burner. Be very careful with the open flame. Your cakes will slide right out. (I do this with frozen cheesecakes that I freeze right in the spring form pans.) I learned this one from Chef David.