AHelp! I tried a new RV recipe today that tastes great, but has a dense, flat texture. The recipe called for cake flour, but since it has buttermilk in it I used AP flour instead(I thought this was a rule). Is that the reason for the cake fail, or did I possibly overbeat the batter? Also, I used Americolor gel coloring and it did [B]not [/B]mix well with the cocoa powder. LOL. Should I use liquid coloring?
My recipe calls for cake flour and I use cake flour... I use buttermilk in almost all my cakes... and they almost always have cake flour in them... I don't know anything about supposed to be using ap flour with buttermilk...
As for the Americolor gel... You could try mixing it with the batter itself at some point... I actually use red powder dye in mine... i just mix it in with my dry mix...
AThanks. I will definitely try cake flour next time and mix the red gel into the batter instead of mixing with the cocoa. This was the Paula Deen recipe. I like the flavor since it has butter and no oil. My first RV tasted like nothing but oil. Anyway, good thing this is for cake pops! ;)
My recipe calls for cake flour, and I find it to be really soft sometimes. I'm thinking of trying a mix of cake and AP. The red food coloring should go after the eggs with the vanilla (that's what I do). I've never heard mixing it with the cocoa. I sift the cocoa in with the flour.
Southern Cakes by Nancie McDermott
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons cocoa
1-ounce bottle red food coloring
1 cup butter
2 cups sugar
1 1/2 teaspoons baking soda
1 tablespoon vinegar
If you change ingredients in a recipe - ie substitute AP flour for cake flour you will get an inaccurate result.
Baking is a science - with each ingredient performing a function
If you want to use AP flour - pick a recipe that uses it .... like Auzzi provided
AThanks, everyone. As a beginner, I think I found some bad advice out there. Glad to have CC and all of you now!