Help Sheet Cakes Keep Turned Out Flat And Rubber

Decorating By beamom Updated 4 Jul 2008 , 2:42am by beamom

beamom Posted 2 Jul 2008 , 9:31pm
post #1 of 4

I need am not sure what I am doing wrong but this is the 2nd time i tried to make a square/half sheet cake and both time it turned out rubbery smelled like eggs and tast like tapedshut.gif . the first cake i tried was a yellow cake and the 2nd was a high ration cake both cooked at 325 degrees. what happen , please help me understand what i may have done. I didn't over mix the batter at all. I can't do wedding cakes like this.

3 replies
ladyellam Posted 3 Jul 2008 , 12:01am
post #2 of 4

Did you use a box mix or did you make the cake from scratch?

The more information the better to help you.

JanH Posted 3 Jul 2008 , 3:02am
post #3 of 4

This is the only info I have on "rubbery":

Cake troubleshooting chart:

When mixing do you use a hand or stand mixer?
A medium speed on a hand mixer would be a low speed on a stand mixer.


beamom Posted 4 Jul 2008 , 2:42am
post #4 of 4

I made the cake both times from scratch using a kitchen aid mixture. the high ration sponge cake required:

4 cups of sugar
2 cups of fluid flex
4 cups of eggs
2 cups of butter milk
.88 oz of salt and baking powder
1 1b 10 1/2 oz of cake flour.

the yello cake required:

1 lb of butter and cake shortening
3 ob 10 2/3 oz of sugar
1/2 oz vanilla
3 1/2 cups of whole eggs
1ob 2 oz cake flour and all purpose flour
2 T baking powder
2 tsp of salt
5 cups of mil

I use the cream method for the yellow cake

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