Hi Everyone: newbie here... long story short, I am in the process of inventing recipes for a shop we plan on opening.
I have changed a whit cake recipe and now it is not rising as the original did. It rises but its FLAT! why is this....does anyone know why????
I changed it by adding 1/4c sugar, and increased the fat by 2 T of oil instead of butter. Did that mess it up? I was reading in my school books that I might need to add more BP...any advise...
Get yourself a copy of the cake bible. Lots of cake recipes need extra leavening when you have a smaller surface area.
Increasing the sugar without increasing the levening causes the cake not to rise properly. Add a tsp baking powder, that will do the trick. I wouldn't decrease the fat either. There needs to be a good balance between the three.
Thanks for the confirmation! I just forgot to write that I also subbed buttermilk for whole milk. I think that is also why they didnt rise. I will also be checking out the cake bible...Thanks so much!!