This is only the 2nd cake that I have sold, and the first yellow cake I've made. I made it the night before and wrapped it in saran while still warm in the hopes of retaining moisture. I had to double to recipe in order to make 2 10" cakes that would then be torted and made into a figure 8 shaped cake (2 10" layered cakes together basically). Well I filled the pans a little too full which resulted in being slightly overbaked.
I tried some of the cake this morning and I found it dry. I torted it and liberally applied sugar syrup to cut parts of both layers. I decorated it as per usual, it has a layer of buttercream and then is covered in buttercream as well, so I hope this will cut the dryness.
I am a wreck about this, it has me on the brink of not wanting to do this anymore. I don't charge much for my cakes as I am just starting out, so the cake I was making today I was only charging $35. Considering costs were about $20 and with baking, icing, decorating, etc; my $15 profit broke down to about $3/hr labour. Not much.
Anyway, my DH says the cake is a little dry but not sawdust and he would eat it and say it was fine.
I just feel horrible that I can't give someone my best and this is going to eat me up, that this cake is going to be at someone's birthday.
As a result, I only charges $20 to cover my costs and let the buyer know that since it wasn't 100% up to my standards I wouldn't charge 100% either. He thanked me for my professionalism and said he's sure it will be fine.

Make the guilt go away! Help me find moist yellow/white cake recipes. Ack, I have to do this again next weekend? I am thinking of throwing in the towel all-together!!!

what recipe did you use? Had you used it before? Perhaps you omitted an ingredient, or incorrectly measured something.. don't give up, try to find what went wrong...

Could you cut through the cake without having to SAW it? I"m certain the syrup did the trick and they will love the cake.

You shouldn't feel guilty at all.


I feel sure that he will be back for another cake, another time.

Are you wanting a scratch recipe? I've heard good things about SeriousCake's recipe
http://cakecentral.com/cake_recipe-7267-54-Easy-Yellow-Cake.html

I like The Mermaid Bakery's---up the milk to 1 1/4 (I got the tip from moxey2000)
http://cakecentral.com/cake_recipe-4313-178-Vanilla-Butter-Cake-from-The-Mermaid-Bakery.html

If you're looking for starting from a box & dr it up here are a couple
http://cakecentral.com/cake_recipe-1972-47-Durable-Cake-for-3D-and-Wedding-Cakes.html

A favorite of a lot of CCr's
http://cakecentral.com/cake_recipe-2322-2-White-Almond-Sour-Cream-Cake-WASC.html

I do recommend using Betty Crocker for WASC & I've had success w/ using meringue powder for the egg whites & yogurt instead of sour cream

Sorry that happened. I always use a box mix, but substitue the oil that is required for unsweetened applesauce. I use the same measurement in applesauce, that the oil is for. The cake comes out moist everytime, unless over cooked. Good Luck!