Almond Flavoring Making Cakes Not Rise???

Decorating By CABBYJ Updated 3 Aug 2009 , 2:02am by JanH

CABBYJ Posted 2 Aug 2009 , 2:03pm
post #1 of 4

icon_confused.gif Each time I add McCormicks imitation almond flavoring to a cake, my cake doesn't rise. Is the flavoring the culprit or did I possibly do something else wrong? This is the 2nd time I've had this happen and both occurences I was using almond extract. 1st attempting to make WASC, this time I added it to a box mix.

3 replies
Rylan Posted 2 Aug 2009 , 2:52pm
post #2 of 4

I find it that very strange.

Have you been opening the oven the doors too much? Maybe it was underbaked? Innacurate measuring? Maybe the temperature was too high? Maybe the leavener might have lost it's leavening power? Very rapid change in temperature?

SweetMelissa2007 Posted 3 Aug 2009 , 1:55am
post #3 of 4

I always use imitation almond extract in my cakes and have never had a problem before. It sounds like coincidence to me!

JanH Posted 3 Aug 2009 , 2:02am
post #4 of 4
Quote:
Originally Posted by SweetMelissa2007

I always use imitation almond extract in my cakes and have never had a problem before. It sounds like coincidence to me!




That has also been my experience. icon_smile.gif

BTW, Are you using Rebecca Sutterby's, kakeladi's Original, one of MacsMom recipes or another version of WASC?

How are you measuring your flour and mixing your batter?

When measuring flour, do you use the "scoop and drag" method and then shake to level.... You should be aerating the flour prior to gently spooning it into the measuring cup and using a straight edge to level.

When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.

Then I add the dry to the wet and beat for 2 mins. using an electric hand mixer at medium speed.

If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.

When it comes to mixing, MORE (as in more speed or longer mixing time) is not BETTER. Overmixing will develop the gluten and result in a tough cake.

Handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/32goqe

http://tinyurl.com/6c745g

http://tinyurl.com/6lpjww

HTH

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