Nine Years of Hummingbird High
Today’s recipe is a throwback post to the blogging days of yesteryear. Because my blog, Hummingbird High, is officially nine years old! (Well, *technically*, Hummingbird High turned nine last Friday, but I felt weird about posting anything then. More on that shortly.)
Nine. Years. Old.
What on earth!
But before I begin, I’d be remiss if I didn’t mention anything about the election. I personally spent last week refreshing the ballot count. Any attempts to distract myself—by looking at pretty photos on Instagram and Pinterest, funny videos on TikTok—didn’t work. As I scrolled through my feeds, all the usual inspirational photos of food, fashion, and interiors rang hollow. As a result, I decided to pause my regular content schedule. I spent the week ignoring most of the DMs and tags on my social media accounts. I personally just didn’t have the wherewithal for it all.
And while that sounds incredibly harsh and judgy, I GENUINELY don’t mean it to be! People handle stress and anxiety in different ways. I’m the kind of person who spent last week immersing herself with live updates and a constant stream of news blaring in the background. For better or for worse, my reaction to stress is to embrace it. But others would rather distract themselves by going about their regular routine. While that doesn’t work for me, I get that, too.
And in any case, here we are. I could go on and on about the election (and how thrilled I am for #bidenharris2020!!!), but that’s not why you’re here (as many of you let me know in my celebration cake, lol). You want to know about THIS strawberry yellow sheet cake and my nine years of blogging at Hummingbird High.
So let’s do it.
The Beginning of Hummingbird High
When I first started this blog way back in 2011, I genuinely had no idea that it was going to last this long. I’d kept blogs before—moody MySpace entries during my high school years, even more melancholy LiveJournal ones during college, and finally, Michelle in Manila, which chronicled the strange few months during which I lived in the Philippines for an internship in finance.
These blogs had a common theme: they were my outlets to feel less alone. This is not something I share frequently or publicly, but the truth is, I suffer from bouts of intense anxiety and depression. And writing about my life is a way to help deal with it all. Blogging was cathartic. It allowed me to make sense of difficult times and messy situations.
So in 2011, when I found myself in a new city working a job I hated away from most of my friends and family, I started a new blog: Hummingbird High. I started writing about baking recipes as a way to distract myself from the stresses of my day job. Until then, it never occurred to me to reconcile my love for baking and my habit of writing together. I became obsessed! In the early days of this blog, I chronicled my attempt to bake through The Hummingbird Bakery Cookbook, my favorite cookbook at the time, and my work to adapt its recipes to work in Denver’s unforgiving high altitude environment. I recorded all my attempts, failures, and finally, successes while baking the bakery’s recipes. Eventually, I graduated to writing recipes of my own, like the ones you see here today.
And while this blog has been and will always be a “recipe” blog, there was a lot of storytelling back then, too. I wrote about an old love getting married in this key lime pie bar recipe; a botched attempt at a romantic gesture on this recipe for candy heart cupcakes; my conflicted feelings on leaving Portland for a job opportunity in San Francisco on this brownie recipe; and my unrealized daydreams of starting a new studio/store in this birthday cake recipe. And I wasn’t alone in this confessional style! So many food blogs wrote in this way that it even became a meme. All kinds of people—even other professional writers, comedians who get paid to pontificate on stage, and celebrities like Mindy Kaling!—would occasionally weigh in, with many wishing that food bloggers “just get to the recipe.”
I’m not going to do a deep dive about why that criticism is boring, entitled, and sexist (though I happen to think all those things—but let’s save that for another post). But I will say this: even despite its problematic nature, many food bloggers, including myself, sat up and paid attention to the criticism. Because over the years, I’ve noticed that many of us shifted away from that narrative storytelling format. Instead, we now set up our blogs to be, well, the cooking resources that “just get to the recipe”. Why? It’s what you, our audience, wants. And we need your pageviews and clicks to help us earn income for our work.
Hummingbird High Today
And indeed, these days, when I write a blog post, I offer nothing personal about my life. Instead, I give you all the information you could ever possibly want (and too much more, according to some of you, lol) on how to make Pumpkin Chocolate Chip Bread or Dalgona Coffee. My goal is for you guys to see Hummingbird High as a baking encyclopedia of sorts. I break down every recipe by its ingredients and substitutions, techniques, as well as discuss common issues the baker might run into and provide ways to troubleshoot them. Sometimes, I even include information about the dish’s history and background! Every post is so formulaic that, these days, I hesitate to describe myself as a “food blogger”. Because this kind of deep-dive is not what “food bloggers” do, right? At least, not the ones that everybody complains about… in theory.
So no longer am I just some random girl writing about her life on the internet. Instead, I am the “expert” you turn to when you want baking questions answered. The baker you turn to when you need help making a complicated cake for a special occasion, or help walk you through making cookies from scratch for the first time ever. In many cases, a lot of you treat me as your own personal Google. My inboxes are filled with endless baking and support questions that I answer day and night.
And while it can be fun and rewarding to help everybody learn to become better bakers, it also feels pretty different from the reason why I started Hummingbird High. Looking through old blog posts full of stories about my life, I sometimes wonder what I’ve lost when I focus on the technicalities of the recipe and nothing else. It can also be pretty disheartening to see some of the responses when I do post the occasional “political” post—like this cake encouraging people to vote or this cake celebrating the election results. Although I don’t think these posts are even that incendiary (and I appreciate that MANY of you are incredibly supportive of their messages), I’m also always shocked by the number of folks who are quick to tell me to just shut up and bake. To these people, I am not someone entitled to express her own thoughts and opinions on her own account. I exist solely to create recipes and answer their baking questions when needed; they would much rather prefer it if I didn’t remind them of my existing humanity.
So truthfully, none of it feels sustainable. I don’t think I’m alone in feeling this way, either. Because plenty of folks have already tapped out. Instead of embracing the support aspects of content creation and navigating the near impossible standards set by their audiences, some blogs have simply closed shop. Like Tavi Gevinson of Rookie Mag and Grace Bonney of Design Sponge. Most recently, food blogger Erin Alderson of Naturally Ella wrote a beautiful, heartbreaking, but 100% understandable post explaining why she was choosing to tell her story in another way, too.
The Future of Hummingbird High
Don’t panic just yet! This is not me saying goodbye. But I’m also going to be honest with you guys: the end does feel close. I have a hard time seeing what the road looks like ahead. Well, that’s not true. I know what the road looks like ahead. My friends and peers who are still “ALL IN” on the game keep telling me to adapt and just give the people what they want. That means less of the in-depth writing—personal OR recipe-driven—that I love. Instead, more of the short, digestible TikTok and Reels style videos that break down complicated processes in a matter of seconds (which, to be honest, is pretty much the opposite of most my baking recipes, lol). And apparently people are no longer content with just pretty photos of food, too. They want to see ME baking it. Just as long as I’m not sharing any of my personal beliefs along the way, apparently.
None of the above portends good things for an ISTJ who takes her time with her work, is content to be behind the camera, and isn’t shy to express her unpopular opinions. That’s why I’m saying the end feels close. But what does that actually mean? That’s what I’m still figuring out. Do I ignore the trends, go back to the kind of blogging I love to do, and make income in another way like I did for many years? Or do I embrace what I am less interested in to make Hummingbird High financially sustainable…all the while risking destroying what made it my happy space in the first place? I don’t know. But I do hope that you’ll be patient with me, as I spend the next year figuring it out.
See past anniversary posts here:
- Red Velvet Cupcakes for Eight Years of Hummingbird High
- Ube Layer Cake for Seven Years of Hummingbird High
- Hummingbird Cake for Six Years of Hummingbird High
- The Best Red Velvet Cake for Five Years of Hummingbird High
- A Naked Red Velvet Cake for Four Years of Hummingbird High
- Homemade Funfetti Cake for Three Years of Hummingbird High
- Pink Champagne Cupcakes for Two Years of Hummingbird High
- Confetti Cookies for One Year of Hummingbird High
Just Get To The Recipe
To celebrate my blog’s ninth birthday, I decided to make the yellow cake from my cookbook, Weeknight Baking. Although I typically love it with chocolate frosting, I paired it with an easy strawberry buttercream frosting for color and flavor! The strawberry buttercream frosting is adapted from my friend Lyndsay at Coco Cake Land and uses freeze-dried strawberries for flavor. You can learn more about freeze-dried strawberries in this recipe for chocolate strawberry snack cake.
Enjoy!
Strawberry Yellow Sheet Cake Recipe
Ingredients
For the Yellow Sheet Cake
- 2 cups (8 ounces or 227 grams) cake flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ⅔ cup (5.35 ounces or 152 grams) unsalted butter, at room temperature
- 1 ⅔ cup (11.65 ounces or 330 grams) granulated sugar
- ⅓ cup tightly packed (2.5 ounces or 71 grams) light OR dark brown sugar
- 4 large eggs, at room temperature
- ⅔ cup (5.35 ounces or 157 grams) canola oil
- ⅔ cup (5.35 ounces or 157 grams) buttermilk, at room temperature
- 1 Tablespoon pure vanilla extract
For the Strawberry Buttercream Frosting
- 1 cup (8 ounces or 227 grams) unsalted butter, at room temperature
- 2 teaspoons pure vanilla extract
- 1 to 2 drops pink or red food coloring
- 2 cups (8 ounces or 227 grams) confectioners' sugar, sifted
- ½ cup (.30 ounces or 8 grams) freeze-dried strawberries, finely processed
- pinch of kosher salt
Instructions
For the Strawberry Yellow Sheet Cake
- First, make the yellow sheet cake. Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray an 9 x 13-inch pan with cooking spray and line the bottom with parchment paper. Spray the parchment, too.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Beat on medium until light, fluffy, and doubled in volume,3 to 4 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition. With the mixer on low, slowly pour in the oil, followed by the buttermilk and vanilla, and beat until the mixture is smooth, 3 to 4 minutes. Gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
- Pour the batter into the prepared pan and use an offset spatula to smooth its top if necessary.
- Bake the cake. Bake for 40 to 45 minutes. When done, the top of the cake should bounce back when gently pressed and a skewer inserted into the center of the cake should come out with a few crumbs attached. Cool completely in the pans on a wire rack before frosting.
- Once the cake is cool, make the strawberry buttercream frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, food coloring, and vanilla on medium-low until soft and creamy, 2 to 3 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula. With the mixer on low, gradually add the confectioners' sugar, freeze-dried strawberries, and salt and beat until combined. Scrape down the bottom and sides of the bowl once more, then beat on medium-high until the frosting is creamy and smooth, 2 to 3 minutes.
- Assemble the strawberry yellow sheet cake. Use an offset spatula to cover the top of the cake with the frosting completely. Garnish with sprinkles.
- Serve and store. Serve at room temperature. The cake will keep in an airtight container for 1 day. After that, transfer to the refrigerator and refrigerate for up to 2 more days.
April Blake says
Man, I feel you about blogging changing into something I kind of hate. I no longer am excited to write posts because it’s like welll… why am I trying to get to 1000 words just to have assholes not even want to read them? Oh yeah, SEO.
I was asking on Twitter the other day for suggestions for blogs that are in the food/recipe/home decor area that still have a window into the author’s personality, so you can live with them through the years on their journey through life. Sadly, that style of blog is going away for the “give us the food, bitch” mentality. I just paid a few hundred bucks to redo my site but the more I think about it, the more disenheartened I am with it, very similar to how you are. Sigh.
Michelle says
Yeah… for better or worse, this is what blogging is now. Did you find any good blog recommendations? I like Emily Henderson for interiors (she still has old school blogging vibes, where it’s very conversational) and 600 Acres http://www.600acres.com/ for food stories.
April Blake says
I got ZERO recs LOL! Thanks for 600 acres, I’ll check them out, never heard of them!
Sara says
The thing I love about your book is that it’s not just recipes! Absolutely I bought the book to have a wonderful collection of recipes I can bake again and again BUT the part that makes it so special is your tidbits about where the recipe came from, the story behind it, your inspirations, musings, etc. It’s disappointing to know that they are people who won’t take the time to read what you write since you are taking the time to create this content for people to consume *for free*. I get especially firey about the “stick to baking” commentary.
My dad had a lot of dad-isms and this one might resonate – “Do what you love first and figure out money second.” He works in software though so I have politely revised his statement – “Do what you love and figure out how to monetize it.”
Michelle says
A common response to the “just stick to the recipes, food bloggers” criticism is to tell those folks to buy cookbooks instead (since cookbooks tend to be primarily recipe driven, without many of the stories). But I noticed that even in my cookbook’s Amazon reviews, there were a handful of people who complained that I talked too much and didn’t provide any recipes lolllll. You really can’t win over everybody!
Sara says
Seriously?! Shaking my head, that’s my favorite part.
Karen says
First, I’d like to say congratulations on your anniversary! Nine years is AMAZING!
Second, I’d like to say that I’ve been seeing a lot of bloggers/influencers express what you have. You can’t separate yourself from your content and it seems wildly unfair to ask someone (anyone) to do just that. Who you are, what you bake, why you bake — these are all connected, and, I think, a beautiful story.
Third, I’d like to say that joining your Patreon was one of the best decisions I’ve made this year. You’ve been kind and supportive to this amateur, and I appreciate it so much.
Michelle says
Thank you SO much for your support on Patreon!!! Supporting me there enables me to do the kind of work I love to do without worrying about optimizing it for SEO, algorithms, sponsors, and whatever else. Seriously—you are providing me with a lifeline and I am SO grateful for that. And in general, thank you for this incredibly kind and supportive comment! Folks like you keep me encouraged.
Maria says
I think you do an outstanding job with your recipes, blog and posts. I’m in awe of the time it most take you to write each post with substitutions and suggestions and trying to anticipate a reader’s questions. I have not once been disappointed by a recipe I have tried from your blog..it would be hard to tell you my favorite. But your small batch recipes are 👍🏽👍🏽 And your toffee chocolate chip cookies are always in my freezer ☺️ Do what you must for yourself and your livelihood, but please know there are others beside me (I’m sure) who value the time and effort you put in each post. Congrats on this anniversary!
Michelle says
Ahhh, thank you!!!! Sometimes it can feel like I’m just screaming into the void and fighting an uphill battle to keep everybody happy. I really appreciate these kind words and your support!!!
Jenny says
Congratulations!!! For what it’s worth, I absolutely love the “old school” food blogs, where people would write about their life in addition to the recipe. I’ve loved Orangette, Wednesday Chef, and Smitten Kitchen for yeeeears, and also added you, Molly Yeh, and Joy the Baker as my regulars over time as well. It makes me so sad when people just want to ‘get to the recipe’: there are plenty of other places for that! In any case, thank you so much for writing, and while I’ll be sad, I’ll totally understand if you step away from the blog. You have endless patience and kindness and I so admire you for it. I would never have the same patience for commenters who, for example, comment on a banana nut muffin recipe “This looks so good, but I hate bananas! Can I replace it with blueberries?” For the love of god, just go find a blueberry muffin recipe!! All love, and congrats on 9 years!
Michelle says
Smitten Kitchen is one of the few “big” food bloggers who still does a lot of storytelling, but recently, I’ve noticed that she too has started focusing more on the recipe. And I love Molly (she and I are friends IRL!) but she’s definitely blogging less these days (I always get so excited when I see a new post from her!). Thank you for supporting all these wonderful people!!!
And re: your banana/blueberry muffin comment cracked me upppppp. I felt it in my bones. LOL
Hajar says
Michelle, i am a very very late adopter of online culture. Missed all the blog years, myspace etc. I love instagram but dont see myself on tiktok for many more years. I crave this kind of blogging. Home, fashion, cooking with the storytelling. I jump from.blog to blog, keep refreshing favourites for update thirsty for something to read. Found design sponge just before they closed, Apartment therapy just as long term users abandoned it, clicked on deadlinks to defunct blogs on my favourite instagram accounts.
Maybe this is a plea to stay open to others who share like you, but that would be a bit entitled on my side. I guess i wanted to stay your work is loved
Michelle says
Wait, Apartment Therapy was abandoned by their long term users??? I did not know about this, what happened? That’s too bad because I love them a lot.
Melissa says
First, congrats on nine years! I haven’t been here the whole time but it’s been a while – I was so excited when I found you and you also lived in Portland (I’m now in Seattle but it’s still first in my heart).
100 percent agree with you about the trend in blogging being disheartening, and I truly hate it when people complain about very free and very useful content not being exactly to their liking. I hope whatever you decide to do brings you a lot of happiness – and somewhat selfishly I hope I’ll still be able to support you!
Being a part of your Patreon has been AWESOME, and you’re really my go-to baker – if you don’t have a recipe for whatever I’m looking for, I consider making something else 🙂
Michelle says
Aw, this message made me smile! I think I said this to another Patreon supporter who commented, but allow me to repeat myself: I AM SO INCREDIBLY GRATEFUL FOR YOUR SUPPORT. Seriously! Your Patreon support helps me develop recipes I’m actually interested in, without being beholden to algorithms and sponsors. So thank you, thank you, THANK YOU.
And I 100% am so side-eyey about all the people who complain about the free content. It’s one thing to not like it and just click away and unfollow. But to be vocal about the complaints??? It’s a whole other level of entitlement. Sigh.
Mara says
The stories and personal, confessional food writing have always been my favorite part of your food blog and so many others. Your recipes are wonderful, but your stories are what make them come alive and give them meaning.
I really hope that you’ll keep writing blogs with stories sometimes! But it also sounds like a really difficult situation to navigate. 🙁 Sending you all the story-loving support!
Michelle says
Aw, thank you! Yeah, I’ve been trying to keep do a more “personal” series with monthly updates: https://www.hummingbirdhigh.com/category/life where I talk about my life. I just don’t share it on social media that much because that’s where the “just shut up and get me the recipe” folks tend to live lol. But if you subscribe via email/check in at the start of the month, that’s when they usually go live!
Debbie Jean says
I will definitely try this cake, it looks delicious. On another note, after reading your comments, here is my comment. Stay true to yourself and do what feels right to you. People’s comments are just that, at the end of the day, you decide what your format is here, you can’t please everyone with their requests. I personally don’t need a video of you showing step by step instructions. And maybe create a space specifically for your personal comments on anything, be it election or anything else. But keep your recipes just that – recipes. Whatever you decide, I will continue to follow you. I for one would hate to see you stop. But in the end, it is you who decides. Be true to thine own self. And I just think you are fabulous. You have my support in whatever you decide.
Michelle says
Aw, thank you for these kind words and gentle reminder to be true to myself! It’s easy to forget that there are supporters when the haters tend to be the loudest and more vocal about everything. I appreciate your support so much! xo
Jennie H says
This INTJ appreciates your honesty and your work/book/blog/instagram posts. I hope you’ll keep at it for selfish reasons, but your fans support you in whatever the future holds. Your recipes are family favorites – cheers to 9 years!
Michelle says
Heck yes to all us INTJers! 😘😘😘
Pam O'Tey says
I love this blog, your beautiful cookbook AND hearing about your life. It makes you seem so normal and natural and I love the vulnerability and realness as well as the kick-ass recipes. That’s why I’m a Patreon supporter (and thank you – I didn’t even know that existed before!) so that you can continue to produce the content I really enjoy so much. Please try to ignore the snarky folks. I know it can be hard, but I’m sure the majority of your readers really enjoy everything about the blog AS IS! But if you decide to follow another direction, I’m sure it will be the best course of action for you. You be true to yourself in everything you do!
Michelle says
Thank you SO much for this reminder. I mentioned this to another person here, but it can be easy to forget that I have a supportive audience when the haters are so vocal and loud about everything. And thank YOU for supporting me on my Patreon! Quite a few of you have commented on this post, and I have nothing but undying gratitude for you all. Your help has gotten me through a tough year!!!
Elizabeth says
I think I might have been with you from close to the beginning. Every recipe I’ve baked with you has been a winner, which I cannot say for a few other blogs I follow. The joy of your blog is joining you in your life with all of the moves, constructions, work issues, joys, etc… I’m with you for your stories. You don’t work for me. It’s your blog. I appreciate you sharing it with me. And I’m a patreon, which just made sense for how much I enjoy your work.
Michelle says
Aw, thank you Elizabeth!!! I am always SO appreciative of Patreon supporters (you guys enable me to write posts like this one!). But I am even MORE grateful for readers who’ve been there since the beginning. You’re longtime friends!!! You’ve seen everything and stuck around for it all and are still here and I love you for it. Thank you, thank you, THANK YOU.
Mousetivist says
You know, this post made me realize something. I used to use a blog reader to keep up with my favorite food bloggers and find new recipes, but a few years ago I started relying more and more on Instagram for that. And in doing that, I am MUCH more likely to skip down to the recipe because I look at IG when I am just killing a few minutes here and there. And at the same time, I’ve been missing having stuff to read, so I hereby vow to go back and read the whole posts, something I should have figured out a long time ago.
And…still love your recipes!
Michelle says
You’re definitely not alone in this. I still use a blog reader because I’m old school, but so many people just use social media (specifically, IG) now!
Miriam Mortimer says
I’ve been following your blog for 7ish years now and honestly always loved your more personal posts. Happy to support you no matter what you choose–do what makes you happiest in the long run!
Thank you for so many years of awesomeness 🙂
Michelle says
Oh wow! Thanks for following along for so long!!! You’re the best! xo
Bakernberner says
Happy ninth birthday! You are my favorite blog – recipes and life posts! Love everything and respect what you decide is right for you/the future. Thanks for all the great recipes and candid real life thoughts!
Michelle says
Aw, thanks girl!!! xo
Rachel says
I have never understood that criticism of food blogs. 75% of my enjoyment of blogs like yours comes from reading your thoughts and stories. Yes, I like a good recipe and I’ll end up making some of them, but mostly, I’m just happy to read about food and how it connects us to our history, our families, etc. Keep rocking it with your stories!
Tanya says
I really hope old blogging isn’t dead because I just discovered your blog this year and revisit it everything I think of baking. I love your writing, whether it be personal or about baking. I know others may hate me for suggesting it but have you considered creating some sort of subscription model and limiting your free content a bit? I’m 33 and have a tiiiiny amount of disposable income and lately I’ve found myself paying for the things that add value to my life. I subscribed to NYT Cooking for $40 / year and some indie podcasts for $72 and those feel worthwhile to me. I just found out you have a patreon with some extra goodies, but the recipes and writing are so valuable. Also, maybe you can partner with a creator who wants to do all the clickbaity / video stuff and share profits? Just some ideas. Whatever you do, don’t stop creating! Wishing you the best. <3
Michelle says
Hahha, I think my Patreon is the closest I’ll ever get to a subscription model. Even then, Patreon is mostly extra recipes (except for an epic essay this month on how to gift and mail holiday cookies, lol). I’d love to write more, but it really seems like the recipes are mostly why people are here/support me on Patreon!
Jessica says
I’ve been following Hummingbird High for 4 or 5ish years for your personal essays and as a treat, I also get to see your recipes. I admit I have dug way back to read majority of your older blog posts LOL. Those posts were especially relatable to me back then as a home-baker so burnt out from my job, feeling incredibly stuck in my career, and feeling misplaced in a new city. I hope you find something that’s financially sustainable and fills your cup. I’m still working on that too. Best wishes and congrats on nine years. (Btw, I’m the person who also climbs and we had a slight meetup mishap once lol. I’m here and still reading!)
I don’t read as many food blogs lately, but in the past year or two I’ve enjoyed Eric Kim’s writing on Food52. I also really like the idea of Demi Community (this online platform thing, sort of like OnlyFans/Patreon for chefs??). Sorry, random bursts of related thoughts.
Michelle says
Oh! I remember you! I completely botched up our meet-up by going to the wrong climbing gym, lol. I still feel bad about that!!! (Sorry).
I just made a note to check out Demi later this week—it’s the first I’ve heard of it!
Jessica says
It’s totally okay!! I had realized afterwards that we never talked about the actual address, so I botched it up too! The sub-par planning is to blame lol
Sweet! (about Demi)
Trish says
What are the adjustments for elevation? I’m at 6300 feet.
Michelle says
Sorry, I’m not sure! I live at sea level. King Arthur has a great guide on how to convert baking recipes for high altitude though: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Amber says
Can I use regular flour? All purpose.
Michelle says
Yes, you can use AP flour—use the same weight (in ounces or grams) as what’s needed in the recipe! Just don’t use cups because 1 cup AP flour is heavier than 1 cup cake flour—you’ll need to do some conversions to find the right cup measures.
LNdA says
I have been on the hunt for a new go-to yellow cake recipe that’s moist. Through your “Best Potluck Chocolate sheet cake” posting I realized that sheet pan cakes fit my lifestyle better than layer cakes. As you pointed out they are easy to decorate, transport, cut, and hold up well. I made this one last night with the chocolate frosting from “Best Potluck Chocolate sheet cake” for a potluck today. It was delicious and moist. I think the chocolate frosting was a little too sweet with this yellow cake sponge cake (though it was perfect with the chocolate sponge.) My cake fell a tad in the pan. Is that typical? It was also rather short. I wonder if I messed something up. I will definitely make this one again because it may have been me opening the door too soon that caused it to fall in the center. The taste and moisture level are AMAZING. Well done. Keep the sheet cakes coming. These are the ones that convince people that homemade is soooo much better than box.