Originally Posted by Joyfull4444
I realize the OP is trying to alter the recipe so she will have more batter. But I think some of the alterations made are too much or too little, and that is why the recipe is not working for her.
Both recipes in the book call for 1 1/2 cups sugar, yet the OPs sugar has been decreased to 1 1/4 cups. The OP has increased the flour by 3/4 cup & added an extra 1 3/4 teaspoons baking powder which is too much BP for that 3/4 cup flour.
I'm truly not much of an experienced scratch baker. I've had more failures than successes I'm sure. I do know from past experiences if you start altering an original recipe, increasing this ingredient or decreasing that ingredient, nine times out of ten your cake is going to fail.
Thats what I was trying to explain to the OP.
Okay, seriously? Are you kidding me? Really, are you joking? I hate that I know that 'tone' can come across compeltely wrong via the written word, so I want to give you the benefit of the doubt, but really -- did you NOT read the above, like, two pages of posts before once again posting that I tried to modify the recpe you posted?
In case it's still not clear, I will try one more time to make this as clear as possible:
I did NOT change the recipe as posted except for the asterisks I noted, for the 10 INCH CAKE. I found the recipe, just to be crystal clear, on ***page 62*** of the book by Dede Wilson called "Wedding Cakes You Can Make". The 9 inch recipe you posted, which you repeatedly say I am trying to modify all on my own and then wonder why it doesn't work, is the recipe right before the 10 inch one. There is a recipe listed in the book for a 6 inch cake, an 8 inch cake, a 9 inch cake, a 10 inch cake, a 12 inch cake, and a 14 inch cake. This particular book of hers was bought by me FOR THIS REASON. The exact same cake, different sizes with the different amounts listed per ingredient.
Like I've now said about six times, the ONLY modications I made to the 10 INCH RECIPE ON PAGE 62 OF THE BOOK WEDDING CAKES YOU CAN MAKE are the items I noted with an asterisk.
I did not take the 9 inch recipe and guess to make the bigger cake size.
I did not change the flour, nor the sugar, nor the butter, nor anything else in the essential ingredients for the 10 INCH CAKE listed.
I hope this is understandable. I really hate any form of confrontation; growing up as the middle kid I really just want people to get along,
but I hate feeling like I'm being attacked and patronized even more than I dislike having to stand up for myself. (Like I said, I know this might not be your intent, but it is completely how it came across on email: "the OP doesn't know what she's doing and then wonders why it didn't work".)
Finally, I need to say something in regards to why I titled this post the way I did.
No, it was never to slam Dede Wilson.
The short answer is, I ran out of character room. I couldn't make it any longer.
I shortened it to the words I did for a specific reason.
First, I wanted to attract attention of other scratch bakers, because I really needed help from people who have more experience than I do with baking from scratch. I did not want this topic to evolve into a discussion of "oh just go get a box mix like I do and you'll never have this issue again". I specifically wanted to discuss this with scratch bakers. And from the response I got, this was sucessful. (Again, thank you SO MUCH ladies for your help in the chemistry. I'm still amazed at you. <3 )
Secondly, I added Dede Wilson's name, not to drag her through the mud, but so that those who are familar with her recipes would see the post and not skip over it as one of the hundreds that come through this site a day. One of the first responses was from someone familar with the reputation of her recipes, so again, this also was successful. Anyone can do a google search and see posts all over the internet about how "dry" Dede Wilson's cakes are. Dede Wilson herself, in the book I have, states several times that her cakes are typically not the mouth feel moistness of most American palates, so she says to douse every layer in a sugar syrup. In the year that I've been exclusively scratch baking, I have used her recipes hundreds of times and have always had really amazing results, so I *like* her recipes, obviously. And I want to continue using them if I can get this large cake problem solved.
Which is why I added the words "ALL WRONG" to the title. Perhaps it would have been better had I written "First time of many that my Dede Wilson recipe cake came out ALL WRONG", but I didn't have enough room. I'm sorry if someone read that and thought I was saying ALL her cakes are "all wrong". But I think if you read just my first post alone, you could quickly ascertain that I have had GREAT success with her recipes, and I just needed help with the larger sizes because something was just off and I didn't know what it was.
I hope this answers your questions.
I really posted this topic because I needed some help finding out why the large cake recipe didn't work when the smaller ones I've made are amazingly yummy. (I'm still surprised every time I drop off a cake that *I* actually made this thing...)
Hoping that these questions are now answered and we can go back to the topic, will someone please take a look at the ingredients I listed for the small cake (which was so good yesterday), and compare it to the ingredients I listed for the 10 inch cake (which turned out ALL WRONG) and let me know if there is something intrinsically wrong with the larger recipe? I'm wondering if perhaps there is even maybe a misprint in the book for the larger recipe amounts, or if they are, ratio-wise, equal and correct, then let me know that as well. If it's the latter, then I'm going to suspect that this weekend's cake disaster was simply a matter of either smaller egg yolks than I normally add, or just cooking it too long (even though I used flower nails, and it tested goopy just four minutes before I ended up taking it out of the oven.)
Just so it's all in one place (and because this post isn't QUITE long enough yet - haha), here are the recipes "side by side":
6 inch (I used a 5 inch pan plus a couple cupcakes)
1 1/2 cups cake flour
1 1/2 t baking powder
1 stick unsalted butter
1/2 cup sugar
1/2 t vanilla
2 large eggs
1/2 cup whole milk
(**added the extra sour creme and veg oil to the milks. Also added 1/4 t of baking soda, thanks to the tips received above.)
3 3/4 cups cake flour
1 T plus 1 3/4 t baking powder
1/2 t salt
2 1/2 sticks butter
1 1/4 cup sugar
1 1/4 t vanilla
5 large eggs
1 1/4 cups whole milk
(**added extra sour creme to the measured milk, lowering the amount of milk itself. This may have been one issue.Also added in 2 T of veg oil to the final batter. For the small cake, instead I added it in along with the milks.)
Just looking at the recipes as specifically stated in the books, even if it looks like too much egg or not enough sugar, mathmatically, are the ratios off so much that you think it might be misprinted?
Thank you all SO much for your help. I feel like I could just hug you all.