Dry Cake?!

Baking By sweettreats36 Updated 7 Jan 2010 , 8:59pm by icer101

sweettreats36 Posted 16 Dec 2009 , 12:06am
post #1 of 11

Thinking of just quitting!

Getting better at decorating my cakes at least I think but I can't seem to get my cakes to be moist. I use the WASC, and have tried everything I can think of.

I did my daughters birthday cake this past weekend and my husband who normally love cake only ate a half of piece and said it was to dry. That seems to be my feed back on the last few cakes I have done. icon_cry.gif I just feel like giving up!

Someone please help me icon_redface.gif .

10 replies
JanH Posted 16 Dec 2009 , 12:15am
post #2 of 11

There are numerous versions of the WASC cake.

If you're using Rebecca Sutterby's recipe, the only reasons I can imagine that your cakes would be dry are if you're overbaking or mismeasuring your flour. icon_sad.gif

Here's a thread that has kakeladi's and Rebecca's version of WASC, as well as other popular CC recipes for crusting American buttercreams and several types of fondant:

http://www.cakecentral.com/cake-decorating-ftopict-605188.html

The above super thread also has Wilton cake baking help, as well as CC member contributed baking hints & tips (such as use of bake-even strips, inverted flower nails and pan grease recipe). Also includes cake decorating and assembly help.

How are you mixing/baking the recipe. Here's what I do.

One of the basic techniques in scratch baking is measuring flour accurately.
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.

Also, 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. Overmixing will also cause a cake to sink.

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.

Handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/32goqe

http://tinyurl.com/6c745g

http://tinyurl.com/6lpjww

Bake at 325F, using both inverted flower nails and bake-even strips. Can use Wilton cake making charts as guideline but the WASC always cook past the maximum stated times...

http://www.wilton.com/cakes/making-cakes/

HTH

Edited to repair broken link

sweettreats36 Posted 16 Dec 2009 , 12:39am
post #3 of 11

thank you so much for ur help. I do drag and scoop then shake off extra flour. I am going to try all of these tips this weekend with my cake for a friend. Please keep ur fingers crossed thumbs_up.gif

JanH Posted 16 Dec 2009 , 1:17am
post #4 of 11

Good luck. thumbs_up.gif

For more help on basic cake making and scratch cake techniques:

www.joyofbaking.com

HTH

Kims_cakes Posted 16 Dec 2009 , 1:31am
post #5 of 11

Don't quit! icon_wink.gif I can't offer any suggestions, other than maybe over-baking? But if this is something you enjoy keep trying it!

Angelfire3 Posted 17 Dec 2009 , 8:00pm
post #6 of 11

Put instant pudding mix in your cakes.

_Jamie_ Posted 17 Dec 2009 , 8:16pm
post #7 of 11
Quote:
Originally Posted by sweettreats36

thank you so much for ur help. I do drag and scoop then shake off extra flour. I am going to try all of these tips this weekend with my cake for a friend. Please keep ur fingers crossed thumbs_up.gif




Oh...no more dragging and scooping. That is compacting and packing the flour in. Then shaking is compacting it even more. I wish Ina Garten would quit doing that on her show...drives me nuts!

I sat down one night with all of my recipes, which are scratch. I weighed the flour and sugar measurements three times to get a good average of what each weighed. I recorded each, and now to save time and possibilities of error...I now weigh those ingredients. No more sifting and scooping and spooning and leveling with a knife.

jessicake Posted 18 Dec 2009 , 2:23pm
post #8 of 11

I agree with previous posters, you should always stir, then spoon and level the flour, unless you can weigh it! However, sometimes recipes just don't work well for everyone. Try a different recipe if possible and be sure you are not overbaking. Don't give up! Cakes make people smile!
Good luck.

PinkZiab Posted 18 Dec 2009 , 11:32pm
post #9 of 11

Just to add, the #1 cause of dry cakes is usually over-baking. Start checking on your cakes earlier.

jojo76 Posted 7 Jan 2010 , 8:42pm
post #10 of 11

try some different recipes? I make a madeira cake a lot, it always comes out very moist and buttery. Dont give up, I have really struggled with the baking part at times too, its so frustrating, but I do think sometimes you just have to find a repertoire of fail safe recepies that suit you and your oven! good luck!

icer101 Posted 7 Jan 2010 , 8:59pm
post #11 of 11

i agree with PinkZiab...

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