Dense Cakes ??? ...

Baking By Mikel79 Updated 29 Oct 2009 , 2:36pm by kjskid

Mikel79 Posted 29 Oct 2009 , 1:45pm
post #1 of 4

Hi All!

I think I am over the "Boxed" cakes!! I have so many problems with them. One of the problems being that I cannot cut any of them without them falling apart or becoming waaaaaaay to crumby. I cut the sides of the cakes so that they are completly straight, eliminating the bulge that sometimes develops when cakes settle. (not the filling bulge)

I have many of Sharon Zambitos DVD's and she talks about how she uses a "dense" cake receipe for her cakes that she cuts. Does anyone have any suggestions? Are "Dense" cake moist???


Any suggestions?

3 replies
jardot22 Posted 29 Oct 2009 , 1:55pm
post #2 of 4

Are you using the WASC recipe found on this site? It's very dense and also very moist. Great for trimming, carving, etc. I use it for all my cakes.

Mikel79 Posted 29 Oct 2009 , 2:22pm
post #3 of 4

Nno I have not. I have read a lot about this receipe. I am going to try it.

Thank you

kjskid Posted 29 Oct 2009 , 2:36pm
post #4 of 4

WASC and all its variations are great, moist, delicious, wonderful cakes. icon_smile.gif A good, dense chocolate cake is a chocolate mayonnaise cake. There are a couple of recipes on this site.

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