Who is crumb boss

I measure all my dry ingredients this way now. I also sift all my dry ingredients. If you do a little research on how to properly measure ingredients and what temperature works best for instance room temp eggs, room temp butter, room temp milk I just pm'd you with my two fav recipes, choc and vanilla-both are super easy, from scratch, and work wonderfully.

I can't vouch for any of the Crumb Boss recipes as I have never tried them. I tried watching one of the videos and I stopped watching 20 seconds in.

That being said, go for recipes that are tried and true. The double chocolate layer cake from Epicurious is one of my favorite recipes, and one of the highest rated on that site. Cakes which use oil as the fat are good for beginners. Do a search for the scratch off threads. There is one for yellow, white, and chocolate. Once you find a good white or yellow recipe that can be modified into most fruit flavors. Also, check out Olive Nation extracts. They are pure fruit extracts and would be excellent for your fruit flavors.

For red velvet many of us like Cakeman Raven's recipe with the oil scaled back a bit. I also like the Martha Stewart red velvet recipe. Pay attention to your oven temperature and baking time and also your mixing. It's very important to avoid over-mixing because that can do horrible things to a perfect recipe.

A lot of her recipes use reverse creaming which can help you avoid over-mixing. I made the Crumb Boss vanilla cake recipe and it was very very dry. The flavor was pretty good though. The cake was dry because I'm certain that I overbaked it.

It was my first time ever making a cake from scratch. I would look through the oven door and the cake still seemed undercooked on top so I would leave it a few minutes longer. By the time I decided to finally check by touch to see if the cake was finished it was over finished Like I said, the flavor was there though.

I haven't remade that recipe and instead found another vanilla recipe that I love. I think I will go back and try the first vanilla recipe again just to make sure it was all me. I also use her swiss meringue recipe, but I do not add shortening since my cupcakes are never sitting in the heat, etc. I love the addition of a small amount of powdered sugar. Like mentioned earlier, when baking from scratch there really is a bit of baking science knowledge that you must know in order to get a good result.

I've borrowed many baking books from the library and scoured the internet to learn the science behind baking cakes. I am no baking expert, but I have learned how to successfully bake a cake in different flavors from scratch and I'm very proud of that. It did not happen automatically, but instead took some trial and error and lots of learning. Don't give up hope on baking cakes from scratch, you can certainly do it. Make sure eggs are room temp, all fruit is at the peak ripeness, and you have a oven thermometer!

I always spray my pans with a flour based spray, lay down parchment paper and then lightly spray again. Good luck and don't give up! I am a Crumb Boss follower, I have tried many of her recipes and love most of them. The Vanilla Cake was tricky for me I am fairly new to scratch baking, and Vanilla or White cake has been the hardest for me to find a good alternative to WASC. The first few times I made the Vanilla Cake it just didn't come out right But the last time I made the vanilla cake, I nailed it!

Scratch baking just takes practice sometimes, I don't know what I did differently probably the length of time I mixed my eggs but the texture was perfect! The Chocolate Cake is another recipe I've tried and actually really like it Also, while not all recipes are created equally, not all ingredients are equal! I've tried the Ghirardelli cocoa powder and while it's better, still not great I'm sure Callebaut or another high-quality brand would be outstanding in this or any scratch recipe I just can't swing it right now with my pricing I have not tried the Strawberry, but usually when I make strawberry cake or buttercream, I add a tiny amount of Strawberry flavoring I like Silver Cloud to boost the "strawberry-ness" but you have to be careful, it's really strong, a tiny amount goes a long way!

In the Carrot Cake I used dark brown sugar and omit the coconut So, while everyone's tastes are different I actually came across this thread while looking for the "White Cake Scratch Off" post because there were a couple of recipes on there I want to try next Crumb boss recipes are awesome. I think it's there blue cookbook. That is the best recipe for vanilla cake ever.

When I would make it everyone thought it was a cake from the bakery. AThat's suppose to be CIA. Believe me, once u get the recipes down from scratch you'll never like the taste of box cakes again.

I personally can't stand box cakes. Don't like allot of her reciepe,she throws stuff together to fast,plus the women who is called producer make the show so unbearable. I discovered the Crumb Boss and her recipes about 3 weeks ago. I tried the sponge cake recipe and for the first time in years, I made a scratch cake that I was proud of. I used my scale to measure out the ingredients. I will be trying Crumb Boss' chocolate cake recipe today. Thank you Crumb Boss! AI watched one video and you're right!!!

Unbearable and annoying. It was the first time I had ever heard of crumb boss and surprised that her recipes are CIA recipes and don't taste good?! I'm a CIA graduate and although I've never tried her recipes the one cake I saw on the video didn't look appetizing at all.

I liked watching crumb boss but then I just couldn't stand listening to her camerawoman anymore. I wonder how many viewers she's lost due to that annoying person.

When I started scratch baking, I was a fan of Crumb Boss I still think her Red Velvet and Carrot cakes are the best I've tried They even named names in one video but eventually took it down A Original message sent by HappyCake That's so unprofessional. Just the way she carried herself in the video I didn't agree with. By no means am I suggesting that she should've been dressed to the nines but there are certain standards and lots of common sense ppl should possess and put to use when working in the food industry.

Never heard of Crumb Boss until now. I tried watching one of her video but i stopped it after the camera woman showed her sneakers.

She was holding the shoe near the sprinkles and cakes! And they are pretty annoying too! Having an opinion about a recipe is fine, but please refrain from posting personal attacks against anyone. Just wondering can anyone access Crumb Boss's recipes? I went to make the Vanilla Cake 2 for my cousin's birthday and I can't seem to see any of them! Or does anyone know of a good dense Vanilla Cake recipe that I can make a leopard print cake with? Gretchen and Steph the Producer had a falling out.

Gretchen is re-doing many of her recipes and will be posting them on her Woodland Bakery blog. You can find her on FB. She is slowly but surely retyping her recipes. And she will be shooting new videos, minus Steph. Some folks may have great success with one recipe, while others can't stand that same recipe. It tasted pretty good. I have a feeling the cake will be gone before I get around to actually a slice.

Did I mention Wesley loves sweets. I really wanted to make some cake pops, but I can't see making cake pops out of a homemade cake. I would much rather crumble up a box cake mix.

It' somehow makes me feel like all my hard work wasn't wasted. I bet that's one of my next videos. I'm just guessing. I haven't bought the supplies yet. About this picture with the extremely poor lighting, it's my husband's fault. I knew I had to take pictures last night and not today otherwise there would be no pictures. I would have a mangled cake left to take pictures of if I would have waited. As you can see, I have put them in groups.

It'll help with explaining the directions. Preheat your oven to degrees. Cream the first group of ingredients butter, eggs, sugar, and vanilla extract until they reach the ribbon stage. It took about five minutes on high speed on the stand mixer. The mixture will be a creamy, pale yellow color. Melt your baking chocolate in the microwave.

It will take almost a minute, but make you stir it often. Whisk your melted chocolate into the cocoa powder. Add your chocolate mixture into the creamed egg mixture and put it back onto the mixer and let it go into it's completely incorporated. In a medium sized bowl, sift in your dry ingredients. Now that the batter has finally come together grease your two 10" pans. I like to lay parchment paper on top of the greased pan and then grease the parchment paper, just for reassurance that the cake will release.

Once you have the batter split up and in the pans give the pans a top on the counter to get the bubbles out. Place in the oven for about 30 minutes. You can always use a toothpick to check to see if the cake is done. Put the toothpick in the middle of the cake and if it comes out clean it's done!