Can Switching Vanilla Change Your Density?

Decorating By HarleyDee Updated 22 Oct 2009 , 10:25pm by HarleyDee

HarleyDee Posted 22 Oct 2009 , 9:54pm
post #1 of 5

Got a wedding cake to do for Saturday. I am baking my layers today, and using the same vanilla cake recipe I've always used. It makes a dense cake, and has always done well, until today. My two 12" layers have just fallen apart. Luckily this is for a friend, and she doesn't care what kind of cake she gets. Otherwise I'd be in big trouble. But I still want to find out what went wrong.

I did two things differently today that I don't normally do. I greased the pans with shortening rather than butter, and I used some good quality Mexican vanilla rather than my usual vanilla I buy here.

Can either one of those things explain why my cakes crumbled? I just can't think of anything else that might have caused it..

4 replies
costumeczar Posted 22 Oct 2009 , 10:17pm
post #2 of 5

I don't think that either of those things would have caused what happened. Are you sure that you put enough eggs in it? That's the only thing I can think of. I've been known to forget eggs every now and then icon_rolleyes.gif

MalibuBakinBarbie Posted 22 Oct 2009 , 10:21pm
post #3 of 5

My first thought went to eggs, as well. I don't think the vanilla would change the density. I sometimes try new vanillas and have not noticed a change in texture, etc. (Your avatar cake is lovely, by the way!)

HarleyDee Posted 22 Oct 2009 , 10:22pm
post #4 of 5

I made sure on the eggs. And it's the same eggs from the same grocery store I always use. I'm just stumped icon_confused.gif

HarleyDee Posted 22 Oct 2009 , 10:25pm
post #5 of 5
Originally Posted by MalibuBakinBarbie

(Your avatar cake is lovely, by the way!)

Thanks! icon_smile.gif

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