I've had a few clients refer to a cake as "dense and decadent" and "moist and fluffy". For the same type of cake. But I wonder if "dense" cake is really a positive description?
Which texture do you prefer and what words would you rather someone use to describe your cakes?
As long as DRY isn't used I'm good! I know that my yellow and white cakes are dense where my chocolate isn't. So dense doesn't bother me that much.
ADescriptions are relative so I'm ok with dense.
I love dense cake. I don't like it when people say it's "sweet". It makes me think the frosting is too sugary or something. I know it's cake, but I do NOT like frosting so sugary it hurts your teeth. I stick with IMBC or an all-butter ABC with 1/2 the normal amount of sugar.
I guess I will be happy with the density then! And I agree about the frosting, but it pains me when someone asks "can you make the frosting less sweet?". Any less sweet and my clients will be eating pure butter lol!
I like the word 'moist'. But to describe the difference between a scratch baked cake and a mix I do use the word 'dense' or 'denser'.
To deal with the client who complains about too sweet (yes, no one likes that silliness), are you doing an Italian or Swiss butter cream and not an American style right? Also, I always add sea salt to my frostings to counter balance the sweetness.
I almost always do a meringue based BC unless making cupcakes for kids, at the parent's request. I use regular kosher salt, but maybe sea salt would help more! I used to have a problem with the word "moist" it always reminded me of "damp" but to each his own! It's so interesting how people outside of the decorating community use certain adjectives to describe cakes!
outside and inside the community i meant
I just want to hear my clients say "it is exactly what I wanted" and "delicious".