Hello everyone! I am new to Cake Central and aslo new to the baking world. So far I love them both! Cake Central is so helpful and baking has been an adventure :)
I recently took an advanced cake decorating class and for the finale we were going to make a tiered cake. I baked two 8x2 inch rounds of chocolate and two 6x2 inch rounds of vanilla and made cupcakes with the leftover batter. All were baked at 350 degrees..8 inch took 50 mins, 6 inch took 40 mins and cupcakes were done at 14 mins. The cupcakes were AMAZING! Moist, fluffy and delicious, probably the best crumb I have gotten in a cupcake! BUT, the cake while it was still good was VERY dense :/ it wasn't dry, just dense.. So my question is how could the textures be so different if they were from the same batter?? Am I doing something wrong?
I have two weddings booked so far, one in May and the other in September.. I would like to have my cakes perfected by then unless I can talk them into cupcakes :)
Was this a scratch cake or was the recipe based on a box mix? Not all cake recipes convert well to cupcakes. I tried an amazing vanilla recipe that was great as a cake but baked up like tiny shrunken hockey pucks when I tried it as cupcakes.
Dense is not always bad. My preference is dense for a cake or cupcake. :)
Thank you for your response:) The cakes were scratch recipes...it was the cakes that turned out dense. I was thinking more about it and I did freeze the cakes over night and not the cupcakes. I was wondering if that would of made the cakes more dense :/ But, you are right...dense isn't always bad:) I took the cakes to my friends a little bit ago and they all loved it!
I like to freeze both my scratch and modified box mix cakes. To me, they seem more moist and a little more dense after I freeze them. Give your recipe another try, but don't freeze it. See how it works for you.