Fluffy Batter Cake Is Cooked.. Now What?

Decorating By sweetmonkeycheese Updated 8 Feb 2011 , 2:52am by JanH

sweetmonkeycheese Posted 4 Feb 2011 , 1:10am
post #1 of 6

Ok so they cooked, but they are VERY delicate. I have only made dense cakes so I am not sure if this is the right texture / consistency of a "light and airy" cake or if I have screwed up.

They seem to delicate to cut, I am hoping I can refrig or freeze them and then be able to cut and tort, but I really think as soon as I start to cut they are gonna just crack and break.

I am not sure if I should make more cake or wait it out.. ugh

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5 replies
suzied Posted 4 Feb 2011 , 1:17am
post #2 of 6

Are you referring to a fluffy butter cake? if so you shouldnt have a problem in cutting it

caymancake Posted 4 Feb 2011 , 1:37am
post #3 of 6

Just allow it to cool well. It will come out fine!

cake_architect Posted 4 Feb 2011 , 7:55am
post #4 of 6

freezing should allow you enough firmness to torte and fill, but def keep us updated!

sweetmonkeycheese Posted 4 Feb 2011 , 6:14pm
post #5 of 6

I will update later today when I take it out of the freezer. I have never frozen a cake I am assuming that i'll need to defrost a bit before I cut.

JanH Posted 8 Feb 2011 , 2:52am
post #6 of 6

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