I have never made a scratch recipe before, but I am trying a no-dye red velvet. I am concerned about it not being very moist, so I was wondering if I could add just plain vanilla ready-made pudding to the scratch recipe to make it more moist.
Anyone know how I would alter the scratch recipe to do this? Would I add a certain amount more of cake flour, or would I have to change everything!?? Would I add it to the liquid measurement and decrease whatever the liquid is?
Any comments appreciated! I will be using one of these two recipes (not sure which yet--I may experiment with both this week for the 4/25 cake):
As an experienced scratch baker I can tell you there is no reason to add pudding mix to a scratch recipe. A properly balanced, properly constructed scratch recipe will be moist without it. (Plus I tried it once and it was nasty, it made the cake gummy, not moist.)
(Plus I tried it once and it was nasty, it made the cake gummy, not moist.)
I've come to realize that some members feel "gummy" = moist and dense. So a cake that bakes up like a fudge brownie is the goal.
Placet cuique suum.
(To each his own is pleasing.)
Pudding as ingredient in scratch recipes:
Huh. Now I don't associate "gummy" with fudge brownie, either, though. Not a good one, anyway
I'm trying to think of something else that has the texture I accidentally created, but I'm having a hard time coming up with something as gummy is something I generally avoid. Well, outside of bubble gum, anyway.
Perhaps "gooey" like some fudge brownies....
(Not for me, although my DH loves them.)
I guess it was kind of like what I imagine eating foam cushions would be like. That's the closest I can think of.
Ugh! Dry and spongy.