Just trying to figure out why my cakes get dense after awhile and how to fix it. I make light cakes like chiffon/sponge cakes and they always turn out fine for cupcakes or if I leave it out. They are moist and fluffy and SOMETIMES, clients tell me its not dense at all. But sometimes I have those that say they are dense (when it shouldn't be). Can it be the weight on the fondant? The coldness from the fridge? I have to fridge some cakes cause of the fillings. Has anyone had the same problem before? Any insight/advice would help! Thank you!
AI use sponge cakes majority of the time and i have never been rold that they r dense. They are always light and airy since you beat so much air into them theough the egg whites. I slice mine very thin so maybe that is the difference. I tend to have 5-6 thin layers of cale with filling in between to make a 4 inch tall cake. Also if you store them in the refrigerator after they have baked on top of each other they will flatten and get more dense since they r so soft. Once they are cold they dont really flatten after stacking.