giggles100788 Posted 9 Jul 2013 , 6:19pm
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This is the second time this week my cakes came out like this.  I am using the same batter, pans and oven that I always use.  The only thing different that was used was my pudding mix, it was fat and sugar free but I didn't know that until after I baked the cakes.  Do you think the pudding is the reason my cakes are separating like this?  Thanks in Advance!icon_lol.gif

9 replies
carmijok Posted 9 Jul 2013 , 6:29pm
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Yes.  If that was the only thing you changed then it stands to reason.  Cakes are sensitive to chemical changes and in this case you went fat and sugar free.    On the up side if you stack them and frost them, it would make an interesting cake shape.   People will ask how you did it!
 

giggles100788 Posted 9 Jul 2013 , 6:39pm
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LOL!  Well it did make it super easy to cut my cakes in half!  I will make sure I read my pudding mix carefully before I buy it next time.  Thanks for your response!!
 

carmijok Posted 9 Jul 2013 , 6:58pm
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Hey...you may be on to something!  A cake that naturally tortes while you bake.  Genius!

rsaun Posted 9 Jul 2013 , 8:04pm
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You could make some ginormous whoopie pies with those!  :)

 

I hate when stuff like that happens.  Good luck!

giggles100788 Posted 9 Jul 2013 , 8:11pm
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Patent Pending!...LOL!icon_lol.gif jk! Thanks Everyone!!
 

DeliciousDesserts Posted 10 Jul 2013 , 11:35am
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AThat was not listed on my handy chart.

Still, you may find it useful someday [URL]http://www.progressivebaker.com/downloads/Cake.pdf[/URL]

newbe86 Posted 10 Jul 2013 , 2:05pm
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Quote:
Originally Posted by DeliciousDesserts 

That was not listed on my handy chart.

Still, you may find it useful someday http://www.progressivebaker.com/downloads/Cake.pdf

Thank you for posting that. I have list of "what went wrong" somewhere but it has been pieced together over the years. This will certainly save time and headache!

DeliciousDesserts Posted 10 Jul 2013 , 2:51pm
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AYou are most welcome

giggles100788 Posted 10 Jul 2013 , 8:33pm
Quote:
Originally Posted by DeliciousDesserts 

That was not listed on my handy chart.

Still, you may find it useful someday http://www.progressivebaker.com/downloads/Cake.pdf

It kind of looks like the "tight close grain" picture!  Thanks so much this is definitely a "handy chart"!thumbs_up.gif

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