Hey folks! Would love your help and advice. Here's the deal, I would love some recipe and technique suggestions:
Cake itself goal: delicious lemon cake with lemon curd filling and cream cheese frosting. Thinking half sheets perhaps but pan choice and volume calculations can be done. I'm more concerned about the right recipe. Decoration (beyond a nice coating) not important, I can make a little round for cutting and we'll cover it with pretty flower First...
Logistics: ~110/120 people. Cooking at the caterer's kitchen Thursday morning, can store cake in pastry cupboard (~50 degrees). Serving cake Saturday evening. Not sure whether I'll have a chance to frost it day of.
I've made a whole variety of recipes so far, sponge, chiffon, white cake with zest and extract, olive oil... Haven't been thrilled yet. If I can't work out a good lemon cake I'm going to revert to our second choice- carrot cake for which I have a good recipe and feel is more forgiving.
I'm attaching pictures of the latest recipe I used which had great flavor but ended up with a bit of a powdery/dusty texture making it a pain to frost and needing more frosting and curd. I increased it by a third from 3 8inch rounds to fit into one half sheet. Also attached is a cross section of this latest cake and I'm curious if you all have suggestions for ways I could change things in terms of the crumb being almost powdery.
Baking notes on this last cake included 1. that my not-great oven ran hot almost all the way through cooking 360-375 and because I was concerned about a soggy center, i let it sit in the warm oven for a longer time. 2. it calls for firm but not stiff peaked egg whites to be folded in and I think error'd on the softer side. 3 I use using trader Joe's organic granulated sugar which is a much bigger crystal and never fully dissappeared while creaming it with the butter (6-7min in the stand mixer).
Love your thoughts and suggestions!
I'm not a scratch baker ...but..... here's a recipe that might help you: http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe
If makeing a lemon cake......add the zest and juice of 2 lemons to the recipe when using a lemon cake mix.
I'm a scratch baker and love and use the Bake by Flavor often, although I haven't made the lemon cake that you did. I don't have a lemon cake recipe to share because I've not made one.
However, I am wondering if the texture of the "powdery" crumb might have had something to do not only with the things you described (oven temp, etc.), but also might have something to do with increasing the recipe by a third.
Just a thought. You might want to try making the recipe as it's written and see if the crumb is different. If the crumb is more to your liking, then it most likely has something to do with something else (i.e., ingredient measurement, baking temp, etc.).
Sorry if I'm not much help here. But I wish you the best with your upcoming wedding and wedding cake! (((Hugs)))
extra fine granulated sugar makes the best type of layer cake like this-- the large grains definitely made a difference in the other direction -- at least use regular granulated but extra fine which is not confectioner's sugar makes a good difference --
why did you change the sugar --
what kind of flour did you use --
you could add an egg yolk or two without any problem and this will make for a nicer cake -- if the recipe asks for 5 egg whites -- toss in one or two yolks with the creamed sugar/butter --
a tip -- rub your lemon zest with sugar to release the oils -- is that what it told you on page 55?
hey are you making lemon curd? you can make it in the microwave! easy peasy -- king arthur flour has a good recipe -- its google-able "microwave lemon curd"
y'know you gottaa keep your cake at 40 degrees not 50 --
idk your picture looks pretty good to my diet ridden god forsaken* soul -- made my mouth water
*just being dramatic -- sugar is not my bff and yet i'm an addict
Super easy cake which tastes great and freezes beautifully so you can bake it in advance if you wanted. Not a 'dense' cake but certainly not a sponge cake texture either.
I also use only caster sugar in my cakes.