Rosita0547 Posted 11 Jun 2012 , 7:57pm

I have a Red Velvet Cake recipe that I have used several times before and its WONDERFUL, with that said, I used the same recipe, the same way and yet the cake turned out very crumbly. I cant for the life of me figure out why. I repeated it a second time with the same results icon_sad.gif , what could be causing this? Any advice will be helpful.

8 replies
kakeladi Posted 11 Jun 2012 , 9:35pm

there could be something different about the ingredients you are using.
Other than that the only thing I can think of is that you *really, truely* made some kind of mistake in measuring or passed over an ingredient. It can happen and we don't realize it.....

srkmilklady Posted 11 Jun 2012 , 9:47pm
Quote:
Originally Posted by kakeladi

Other than that the only thing I can think of is that you *really, truely* made some kind of mistake in measuring or passed over an ingredient. It can happen and we don't realize it.....




You are so right kakeladi...I made a cake one time and the same thing happened, it was all crumbly and I knew it wasn't even the right color. Finally realized I forgot to put the eggs in!! icon_redface.gif I've never made that mistake again.

Rosita0547 Posted 11 Jun 2012 , 10:05pm

I'm sure I didn't forget an ingredient, however the only thing I had different was that normally I would use 1 oz of Wilton red food color and 1 oz of the store bought liquid food color, this time I only used Americolor gel, could that have made the difference?

kakeladi Posted 11 Jun 2012 , 10:13pm

Well, you did cut down on the liquid in the recipe with that difference but I really don't think it should have made *that* much differenceicon_sad.gif After all it was only 2 oz less liquid.

Rosita0547 Posted 11 Jun 2012 , 11:04pm

Thats what I was thinking too, not much of a difference. I am going to try this recipe again, like I said I've made it before without having this problem.

scp1127 Posted 12 Jun 2012 , 7:01am

Check your oven calibration. It can go out from one use to the next.

JaniceBest Posted 12 Jun 2012 , 11:17am

Also check your flour.

Evoir Posted 12 Jun 2012 , 11:52am

Cocoa can affect texture too. Dutch cocoa can make for a relatively drier texture.

Quote by %username% on %date%

%body%