Hi everyone,
I really need help figuring out why my white cakes keep cracking. I've been trying to modify the WASC recipe to be able to add pudding and not the extra sugar, but something isn't right because it keeps cracking.
I just want to be able to add extra flour to my white cake mixes, because sometimes I like them less sweet, and also add pudding and/or sour cream or yogurt. But I'm not sure if there is too much fat and not enough of something else to stabilize it.
I always bake at 325 and always give it plenty of time to cool, so I know it's the recipe. Can anyone help me figure it out, or give me an extender recipe that calls for flour but not extra sugar?
Thank you so much!! -Alison
You might find this interesting, as amount of sugar (by weight) seems to always equal or exceed amount of flour:
http://www.bakingandbakingscience.com/Cakes.htm
HTH
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