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hwnhulahands
Frequent Member
Joined: Oct 25, 2007
Posts: 236
Location: Houston
Birthday: Apr 07
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 Posted:
Wed Sep 03, 2008 6:50 am |
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bein so air-y and cumbly? I did a cake for saturday, the top tier was white and the bottom was chocolate. I used the pillsbury cake mix but it seemed this time when I was cutting off the bulge (from sharon zambito's video) my cake was very crumbly and fell apart at the edges. When, at the party, I had a piece of the cake and it was very air-y and it didn't taste like how it normally tastes and the texture was different. Could it be because they changed the "add to" ingredients or is there any way to prevent this or to make the cake alittle more dense without changing the flavor of the cake? I have another cake for this friday with the same flavors and this cake is a really important one for me. I need to get started this afternoon on these cakes but I don't want the same mistake with this cake. Saturdays cake was for family so it was ok but this fridays cake is for a business and I want to make a really good first impression. TIA. |
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Cake_Princess
Forum SuperStar!
Joined: Nov 01, 2004
Posts: 2122
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Wed Sep 03, 2008 7:09 am |
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| hwnhulahands wrote: | | bein so air-y and cumbly? I did a cake for saturday, the top tier was white and the bottom was chocolate. I used the pillsbury cake mix but it seemed this time when I was cutting off the bulge (from sharon zambito's video) my cake was very crumbly and fell apart at the edges. When, at the party, I had a piece of the cake and it was very air-y and it didn't taste like how it normally tastes and the texture was different. Could it be because they changed the "add to" ingredients or is there any way to prevent this or to make the cake alittle more dense without changing the flavor of the cake? I have another cake for this friday with the same flavors and this cake is a really important one for me. I need to get started this afternoon on these cakes but I don't want the same mistake with this cake. Saturdays cake was for family so it was ok but this fridays cake is for a business and I want to make a really good first impression. TIA. |
Did you overbeat the cake batter? Was there a lot of air pockets in the cake?
If yes try beating the batter on a lower speed and less time. |
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hwnhulahands
Frequent Member
Joined: Oct 25, 2007
Posts: 236
Location: Houston
Birthday: Apr 07
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Wed Sep 03, 2008 7:26 am |
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No i didn't over beat. I always sift my mix and this is the first time this has happened. Should I stop sifting or change to duncan hines or something else? There wasn't any airpockets, the cake was just very air-y and crumbly. |
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mellormom
Frequent Member
Joined: Jan 02, 2008
Posts: 428
Location: Saugus MA
Birthday: Nov 04
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Wed Sep 03, 2008 7:32 am |
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I'm not sure how to help you but I wanted to say that the last time I used duncan hines it tasted very chemically. I was not a fan at all! I use Pilsbury and have to problems and it tastes great.
Jen... |
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tracycakes
Forum Addict
Joined: Feb 27, 2007
Posts: 746
Location: North Little Rock, Arkansas
Birthday: Apr 24
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Wed Sep 03, 2008 8:09 am |
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I use Pillsbury all of the time without any problems like you mentioned. Did you tap it a little on the counter after putting it into the pan? If there were too many air bubbles, tapping will release them. Did you cook it until the middle tested with no crumbs? I like to cook just until there are a few moist crumbs. If it comes out clean, it's overcooked to me and could be more crumbly. |
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hwnhulahands
Frequent Member
Joined: Oct 25, 2007
Posts: 236
Location: Houston
Birthday: Apr 07
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Wed Sep 03, 2008 9:26 am |
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I usually use pillsbury also and didn't do anything different then what I normally do but for some reason these two came out like that. I guess maybe i have to take it out of the oven sooner. not sure. |
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kakeladi
Forum SuperStar!
Joined: May 26, 2004
Posts: 3224
Location: traveling the U.S. in my R.V.
Birthday: Nov 08
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Wed Sep 03, 2008 2:48 pm |
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Even tho I don't use Pillsbury it sounds to me like you might have overbaked it a bit. Did the cake pull away from the side of the pan before you took it out of the oven?
What size pan did you use and how long did you bake it?
If you want to make your cakes more dense, then add about 1/2 cup yogurt OR sour cream to the batter when adding your liquid. Not in place of liquid but w/it. |
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sugarshack
Forum Fanatic
Joined: Jul 16, 2004
Posts: 1569
Location: LA
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Wed Sep 03, 2008 10:08 pm |
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use the WASC or durable recipe from here with Pillsbusry. that is what I use and it is dense and moist and yummy. |
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