hello everybody, today I bake 2 cake from that book and both came out not good at all and i freez them like always but now i look at them thay are hard as a rock.I don't know what is wrong ,I read about this book and I know lots of poeple like it ,that was my first time useing thise recipe.
anybody know what can I do with these cakes??? or maybe I have to bake 2 more cakes
please help this is for our thanksgiving cake
I made the spice cake from that book and it was wonderful. Scratch cakes are more dense than a box cake mix which is fluffy. Shouldn't be like a rock, however.
I have heard others say they have had the same problem with those recipes. I once made a cupcake recipe where the first time the recipe came out awesome, the second time they were hard as a rock . The difference- the first time I weighed the flour, the second time I scooped it. I have found that the authors of cookbooks usually tell you somewhere in the front which method they use. I try to find recipes now that include weights, and I have had much better luck with my cakes
oh thanks I made Walnut caramel cake and lemon ginger cream cheese pound cake,is that any thing I can do with thise cakes like syrop or .....
I don't want to put them in the garbeg, they smell so good
i have made their chocolate cake with oreo filling and orange butter cake with orange mousse,it come out delicious and moist.everyone love it.i will try to make the walnut cake and will let u know the outcome
Could be that you overbeat the mix. And, the type of flour is as crucial as the time you beat. What I normally do and I learnt from Seriouscakes is hand mix that last of my batter mixing with a whisk. It is painful, but, worth it. I usually mix my pound cake batters from WBH about 2 days before, seal and freese, bring to room temp, quick stir and bake. Talk about moist and great.
I do not know how hard it is. Is it totally defrosted?
So sorry, but I think it is a great book.
I've tried most of their cakes, and I've never had a problem with any of them. The texture is definitely not as tender and light as a box cake, but they are good. Maybe you read a measurement wrong or something.
I'd just break the cake up and make a trifle with it, or cake balls.
I've made both, they are definitely denser and a little drier than say a boxed mix or even a scratch cake that calls for oil vs. butter. it all depends on what you're used to, I personally prefer oil based cakes because they are lighter. I didn't really care for the walnut one, the lemon one, I made it with rasberry filling and it was pretty good but not worth searching for the ginger and the added cost of it. I would suggest making cake balls with it.