Can I Add To A Recipe?

Baking By amidiane Updated 9 Nov 2011 , 9:12pm by bakingpw

amidiane Posted 9 Nov 2011 , 3:30pm
post #1 of 8

I have this great recipe for a white cake. The volume, taste everything is perfect except it could stand to be a bit more moist. My question is could I add oil or some other ingredient without throwing the whole thing out of whack? It uses cake flour, egg whites, butter, sugar and extracts. Any suggestions?

7 replies
Momofjaic Posted 9 Nov 2011 , 3:43pm
post #2 of 8

I would add sour cream it makes cakes more moist.

angelleyes Posted 9 Nov 2011 , 4:00pm
post #3 of 8

I do all the time ... Pudding .. sour cream

CalhounsCakery Posted 9 Nov 2011 , 4:26pm
post #4 of 8

I like to add mayonaise to mine. I add about 1/2 cup of miracle whip per batch. The egg and oil add moisture, and the vinager acts as a natural preservative.

cakeyouverymuch Posted 9 Nov 2011 , 4:37pm
post #5 of 8

I've never met a recipe I couldn't tweak. In fact, as I'm reading a recipe I'm thinking, "oh! oh! I know! I could add some . . . .to this and really kick it up!"

I usually (though not always) make the recipe as its written the first time, then tweak it one ingredient at a time till its perfect for my purposes.

To moisten a dry recipe you could add oil, but I wouldn't (you might end up with something heavy and greasy). I'd add sour cream, mayonnaise, or unsweetened pureed fruit. Unsweetened applesauce is a good choice because it tends not to change the flavor, but I've used mango or crushed pineapple to good effect as well. I would start with just a quarter cup of whatever you're adding and go up from there. I would do the addition with whatever liquid the recipe calls for.

bakingpw Posted 9 Nov 2011 , 6:02pm
post #6 of 8

i often add yogurt - it won't add fat content to make it heavy but adds wonderful favor and moistness.

cakeyouverymuch Posted 9 Nov 2011 , 6:06pm
post #7 of 8
Quote:
Originally Posted by bakingpw

i often add yogurt - it won't add fat content to make it heavy but adds wonderful favor and moistness.




Do you only use plain yogurt, or do you use the ones with fruit in them also? After the move I plan to start making my own yogurt and would like to start using it in cakes. Can it replace sour cream in recipes that call for sour cream?

bakingpw Posted 9 Nov 2011 , 9:12pm
post #8 of 8

I've only used plain yogurt and yes, I replace sour cream with yogurt almost always to cut fat.

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