Firm Cakes

Baking By Kristy Updated 8 Oct 2005 , 11:46pm by ntertayneme

Kristy Posted 8 Oct 2005 , 9:25pm
post #1 of 4

What's your best tip on making a nice firm cake? I thought I heard once that decreasing the oil in a box cake will help it firm up a bit.

3 replies
ntertayneme Posted 8 Oct 2005 , 9:32pm
post #2 of 4

I used the super enhanced cake recipe from here and really liked it.. it's firm, yet moist... I really like the taste of it icon_smile.gif

okieinalaska Posted 8 Oct 2005 , 11:40pm
post #3 of 4

I haven't heard of the super enhanced cake recipe, where can I find it? (sounds like it should have bionic powers, LOL)

I have used the WASC for doctored cake mixs (white almond sour cream) and it makes a firmer cake. I even used it on a cherry chip cake mix, (left out the almond and used whole eggs instead of whites) and it tasted heavenly.

ntertayneme Posted 8 Oct 2005 , 11:46pm
post #4 of 4

Here is the link to the recipe .. I've used this recipe and really like the way it taste.. I've had a lot of compliments on it too when used for my bridal cakes.

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