Cake Dense And Gummy

Decorating By Sweetmom1980 Updated 28 Feb 2014 , 1:14am by auzzi

Sweetmom1980 Posted 27 Feb 2014 , 1:31am
post #1 of 11

Hi I would like to know possible reasons for a cake turn dense ,thanks in advance

10 replies
MBalaska Posted 27 Feb 2014 , 1:57am
post #2 of 11

What cake turned dense?

Sweetmom1980 Posted 27 Feb 2014 , 2:46am
post #3 of 11

is a wedding cake  ,pound cake  no milk ......:(

MBalaska Posted 27 Feb 2014 , 3:06am
post #4 of 11
Sweetmom1980 Posted 27 Feb 2014 , 4:52am
post #5 of 11


natt12321 Posted 27 Feb 2014 , 9:05am
post #6 of 11

AIf it didn't rise at all then forgetting to add baking powder or bicarb, or using one that was past its prime, or underbaking it.

Im a little lost at the comment about cakes with no liquid being dense as that's not necessarily fact at all.

Sweetmom1980 Posted 27 Feb 2014 , 4:30pm
post #7 of 11

Hi  I think my problem was the flour ,I bought one that says all purpose but didn't say self rising ....

tinashaye Posted 27 Feb 2014 , 4:52pm
post #8 of 11

AAll Purpose is regular, real, nothing but flour. Self rising is completely different and should only be used in recipes that specifically call for it. I personally don't use it because it isn't guaranteed to give you the same results every time.

natt12321 Posted 27 Feb 2014 , 5:11pm
post #9 of 11

AIf you expected it to be self raising then it was definitely the flour.

Sweetmom1980 Posted 27 Feb 2014 , 6:58pm
post #10 of 11

I always used presto   but instead I bought a walmart brand     ,someone knows what kind of flour is Presto????

auzzi Posted 28 Feb 2014 , 1:14am
post #11 of 11

Blue box ?  Presto: "enriched self-rising flour with baking powder and salt added"


The traditional pound cake consists of equal amounts of butter, sugar, eggs, and flour. No leavener is add as the air beaten into the batter raises the cake.

Using self-raising flour gives you a bit of insurance - even if you have not beaten the eggs or creamed the butter and sugar sufficiently. 

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