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Help with cake please.

post #1 of 36
Thread Starter 
I'm trying to figure out what I did wrong. I have made 3 chocolate cakes and they all turn out smelling and tasting the same way.. They dont smell like a cake and they have no chocolate taste what so ever. My poor husband told me "they smell and taste YUCKY.. I tried 3 different recipes. I use my kitchen aid mixer on the slowest speed to mix. Any help would be great..
post #2 of 36
Are you using a stratch recipe or box?
post #3 of 36
can you post the recipes that you tried? perhaps some of your ingredients have expired?
post #4 of 36
Quote:
Originally Posted by metria

can you post the recipes that you tried? perhaps some of your ingredients have expired?

That could be a possibility, or maybe the pan has residue from something? Maybe you should post the recipes so we can see
post #5 of 36
Yes please post the recipes and hopefully we can all help you figure out what went wrong...
Sunny Smiles from the Cayman Isles!
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Sunny Smiles from the Cayman Isles!
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post #6 of 36
Yes please post the recipes and hopefully we can all help you figure out what went wrong...
Sunny Smiles from the Cayman Isles!
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Sunny Smiles from the Cayman Isles!
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post #7 of 36
Thread Starter 
2/3 c butter softened ( i used salted)
1-2/3c sugar
3-eggs
2c- all purpose flour (brand new bag)
1 1/4 teasppon baking soda
1teaspoon salt 1 1/3c milk
2/3 c cocoa

cream butter and sugar until fluffy. add eggs one at a time combine cocoa, soda, and salt add to creamed mixture with milk beating until smooth after each addition. bake 350 for 35 mins..

I cleaned pan before I used it. the other two recipes call for 1tsp vanilla.
post #8 of 36
If nobody can find anything wrong with your recipe, then check to see if your Kitchen Aid mixer is leaking oil. It's happening to people lately.

http://www.google.com/search?client=safari&rls=en&q=kitchen+aid+mixer+leaking+oil&ie=UTF-8&oe=UTF-8
post #9 of 36
I always use unsalted butter for one thing. Also, what size eggs are you using? Most recipes if they do not specify mean Large eggs.

Are you adding the dry ingredients in 3 batches mixed in with two additions of milk (so dry-milk-dry-milk-dry) and your milk isn't out of date?
post #10 of 36
Thread Starter 
I have been using large eggs and my milk is fresh. Could the problem be im using 2%?? Also on the bottom of my cocoa it says " best if used by 12-30-10. for the last two cakes I baked I did do the dry-milk-dry-milk-dry. Also Im using hershey cocoa, is that a good cocoa?
post #11 of 36
weird. did the cake not rise at all?
post #12 of 36
About 2 years ago we were making several of our chocolate cakes (scratch). they always came out perfect, until this night. My first one came out and sunk right away. The next one never rose, and I was getting more frustrated. I called my husband and he told me he'd take over when he got home and picked up fresh eggs and flour. Same thing. We finally went and got and got fresh cocoa, and bingo, everything was perfect again.
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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post #13 of 36
How about the baking soda that you are using, is it fresh? Are you sure you are using baking soda and nothing else? I had the experience of changing the containers to keep whatever inside fresher, and then I forgot what was in which container (I started labeling them with the product name and expiration dates.).

HTH
Shoot for the moon and even if you miss you will still land among the stars!!!
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Shoot for the moon and even if you miss you will still land among the stars!!!
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post #14 of 36
What kind of flour are you using? I find that King Arthur Flour is the most reliable for me when it comes to baking...White Lily is a close second.
post #15 of 36
Thread Starter 
Im using all fresh product except the cocoa. All the store had was gold medal flour. The cakes turned out perfect but the just smelled and tasted gross.
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