I have a question about a vanilla cake. Right now I have to work on a 3 tier (plus mickey ears) cake. I have made this vanilla recipe about 5 times, and the last two times came out different.
Once was very dense, the next was light and crumbly. I dont know what I could have done wrong since i've baked this numerous times.
Since my cake will be stacked, I need it to be dense for stacking and fondant.
Do you have any idea how I can make this recipe more dense? or what did I do that I still havent noticed that made it dense before and not light and crumbly?
Here's the recipe/ingredients:
3 cups of cake flour
1 tbs of baking powder
1/2 tsp of salt
16 tbs unsalted butter
2 cups of sugar
5 large eggs
1 1/4 cup milk
3 tbs of vanilla extract
Thank you so much for your help!
Anyone out there? Lol
i really don't know how to judge/fix/speak intelligently about your recipe unless i made it and tweaked it. sorry.
here's two rock solid ideas for you though
i like sylvia weinstock's yellow cake recipe
it's called yellow cake but it comes out pretty white imo--and you could leave out some of the egg yolks too
you can google it
it is the one with the sour cream--she has two yellow cake recipes out there
i use a quarter cup more cake flour
and i add the eggs into the beautifully creamed fluffy sugar and butter
then add the other ingredients as directed
and there's a recipe for wasc on here--it's white almond sour cream cake
i make mine with self rising flour
so there's two rock solid ideas for you
I guess i dont know what makes a cake "dense"
equal amounts of all the ingredients makes a pound cake--very dense
then when you go tweaking the amounts you get the ranges between light cake and dense cake
then factor in the different methods of mixing to get the zillion different combinations possible
AHi..i am in australia and was wondering wht this yellow cake mix is all about?..can u pls tell whts in there?..thanks
AIru I think you have to google it to see the ingredients:
sylvia weinstock's yellow cake recipe
yes--i meant google for the directions
but here's the link http://homecooking.about.com/od/cakerecipes/r/blc13.htm
- 2-1/4 cups sifted cake flour--but i use 2.5 cups
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 pound (2 sticks) sweet butter, room temperature
- 2 cups sugar
- 4 large egg yolks
- 2 teaspoons vanilla
- 1 cup sour cream
- 4 large egg whites
and i add eggs to creamed sugar/butter mixture-- i leave off some yolks if i want it whiter