How Do I Make A Cake Recipe More Dense?

Decorating By coldtropics Updated 27 Jul 2008 , 10:41pm by alanahodgson

coldtropics Posted 27 Jul 2008 , 3:38am
post #1 of 4

Would like to alter my reg cake recipe for carving... its too delicate to carve as it is.... tried the white buttermilk cake... its good not fantastic. Seems just alittle dry. Any suggestions? Or has anyone perfected/tweaked the white on white buttermilk recipe.

3 replies
ceshell Posted 27 Jul 2008 , 7:59am
post #2 of 4

LOL I actually love this recipe BECAUSE it's not dense! I'm sure someone else can give you more specific info but I know that sour cream cakes can be substantially denser. I don't know what amt s.c. you'd use though, instead of (or in addition to) buttermilk.

If you think the w.o.w. cake is "good not fantastic" in your opinion (I think it's fantastic but everyone's palate is different) it seems like you need an entirely different recipe anyway? jkalman gave me a great recommendation for the Sylvia Weinstock Classic Yellow Cake, it's very good and uses s.c. so is much denser than the w.o.w. It's not fragile at all; I know what you mean about the w.o.w. being delicate. Here's a link to the recipe http://homecooking.about.com/od/cakerecipes/r/blc13.htm

coldtropics Posted 27 Jul 2008 , 10:05pm
post #3 of 4

thanks ceshell.... im gonna give this one a shot in just a minute here. icon_biggrin.gif

alanahodgson Posted 27 Jul 2008 , 10:41pm
post #4 of 4

I believe adding an extra egg will give the cake "more structure" which I think means more dense. Could be wrong.

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