Bakers And Chefs Flour! Anyone Have Problems When Baking With Cakes?

Baking By ILoveLucy1 Updated 2 Aug 2015 , 4:40am by mccantsbakes

ILoveLucy1 Posted 1 Aug 2015 , 4:20pm
post #1 of 4

Okay I bought a 25lb bag of Bakers and Chefs flour at SAMs Club and used it for the first time yesterday when making a chocolate cake for an order. I have used the same chocolate cake recipe for 3 years and have never had a problem. Upon placing the cake pans in the oven I was working on fondant decorations and I started to smell something burning and I looked over at the oven and the cake was pouring out of the cake pans! I have never seen anything like this in my seven years of baking. Has anyone had this experience with this flour? It is enriched and bleached and it says on the bag that it is perfect for baking cakes, biscuits and breads. So I'm just perplexed as to what I may have done wrong or if it's just poor quality flour! Any input would be appreciated! Thank you!

3 replies
-K8memphis Posted 1 Aug 2015 , 4:40pm
post #2 of 4

wonder if it was self rising and put in the wrong bag and you inadvertently double leavened your cake? 

but i have used sam's flour just not very recently

remnant3333 Posted 2 Aug 2015 , 4:31am
post #3 of 4

I was thinking the same thing as K8memphis that maybe it was SR flour.

mccantsbakes Posted 2 Aug 2015 , 4:40am
post #4 of 4

I would check the ingredients to verify if it has a leavening agent....like everyone above said.

could it be more like a bisquick mix?


or maybe the factory screwed up when bagging it?  

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