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Why did my cake get so dense?

post #1 of 6
Thread Starter 
My scratch lemon buttermilk cake was so dense at the reception it was hard to cut. It wasn't dry just really ... well...dense and, texture aside, it tasted good. When I baked it I made a few mini cupcakes to see how it came out -they were great. I then torted the cake, froze it wrapped in a double layer of film, filled and frosted it frozen a day and a half before the event and then kept it refrigerated in a cake box. I was staying at my sister's overnight and apparently her fridge was leaking. (You'd think she'd mention that as I put my first ever wedding cake in there) And the bottom of the cake box was wet but the cake itself was untouched since I had it on a Wilton platform. Does anyone know why this happened? I was so annoyed! icon_mad.gif
-Expedition Eat (Dina Krohne)
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-Expedition Eat (Dina Krohne)
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post #2 of 6
I'm hardly an cake expert BUT - do you refrigerate all your cakes? Refrigeration changes the texture of all baked goods - cakes, breads, etc. Ever notice how much stiffer a loaf of bread is after it has been in the refrigerator? Much stiffer than a loaf that has been frozen and thawed. I wonder if the refrigeration changed the texture of your cake.
post #3 of 6
I have a couple of things to consider

How done was the cake? I have found that certain cakes need to be on the slightly more done side or the layers can get extra dense. Sometimes it is as little as a few minutes difference between ultimately dense and light and fluffy.I especially don't worry about the extra doneness since the moisture seems to even out after they are frosted.

I don't think it was the refrigeration or freezing at all. Some batters are more sensitive. I have a great cake that makes forgettable cupcakes! But, it is my go to yellow cake, so I won't give it up
post #4 of 6
Thread Starter 
Ohhhh - good point about the baking time. I always pull things when they are just done figuring I can always cook/bake more if needed. This cake was just done with moist crumbs sticking to the tester and the top was light gold. I'll try letting it go a bit longer next time. Thanks!
-Expedition Eat (Dina Krohne)
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-Expedition Eat (Dina Krohne)
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post #5 of 6
some recipes that work as cupcakes, dont work as cakes. id suggest a personal experiment!

refridgeration and cakes are not easy bed fellows, if you cake isnt properly wrapped it can get problems - a soggy box might just be the problem. also, some cakes need to be at room temp to taste their best, so it might be that.
xx
post #6 of 6
Hi... Whenever I refrigerate my scratch cakes, the texture changes greatly. My yellow cake, for example, is my absolutely FAVORITE if I don't refrigerate it. Once I do, the taste is still there, but it's a little harder to cut (even if left out for a while) and it becomes more dry/crumbly.
* Gentleness isn't for the weak or the weak-minded. It's for the blessed who understand what grace is all about ~ Anonymous
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* Gentleness isn't for the weak or the weak-minded. It's for the blessed who understand what grace is all about ~ Anonymous
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