Ingredients To Make A Not So Heavy Cake
Decorating By flocakes Updated 6 Apr 2006 , 9:09am by Susecita
I love baking cakes but have recently stopped because the weight of the end products have taken a physical toll. Are there specific ingredients that contribute to this weight factor? I have not tried Hi-Ratio Shortening, would that help in lighter weight cake. The cake itself is not heavy, light and moist texture, but by the time I am done with the filling, butter cream icing decorations it can be pretty darn heavy. This is usually the case with cakes with more than 1 tier.
Any feedback appreciated.
Flocakes
I agree that there is probably not much you can do about the weight. It all definitely adds up.... I would say see if there is anyone that can help you move the cakes once you are done with them 
Any neighbor kids around that wouldn't mind earning a couple bucks...??
Thanks as I thought that maybe there was something I could do differently. Just curious how do you transport really heavy cakes? most of the time I have some one else assist me, but there will be instances where there will not be someone to lend a hand.
Have you tried making cakes that have less solid ingredients in them? I am thinking here of using honey instead of shortening or butter and specifically flourless cakes. Yes, they are not often used in decorating but flour less cakes are delicious and physically light.
Hope this helps some.
-S
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