I have been making and decorating cakes for a long time. Here just recently I have been having problems with my scratch recipes coming out too heavy. I have basically used the same recipes for years and this is baffling me, because that is my promotion for my home business is that everything is made from scratch. Any suggestions
Had that same problem, don't know why but it just seemed to happen all of a sudden. To resolve my problem I increased the baking powder in my recipe. Had to play with it a bit to determine the right amount. At one point I added to much and my cakes became too airy. I reduced the amount and voilla, a return to the perfect recipe. HTH
I agree, if you have been consistent and had good results in the past, check the date on your baking powder, and try to get the freshest eggs possible.
Also might want to try weighing your ingredients.
I did that yesterday, and found that the weight of 3 c. cake flour was equivalent to about 2 1/4 cups by measure! That was a little education 
!!
Had that same problem, don't know why but it just seemed to happen all of a sudden. To resolve my problem I increased the baking powder in my recipe. Had to play with it a bit to determine the right amount. At one point I added to much and my cakes became too airy. I reduced the amount and voilla, a return to the perfect recipe. HTH
Forgot, I also switched from regual flour to cake flour. It truly does create a more delicate flavor to the cake.
if is a recipe that worked before, I agree you need to think about what might have changed without you realizing it. did you start buying a different size egg? what has the weather been like? did you change brands of anything?
and I agree that weighing ingredients helps with consistency.
I agree that it is usually best to weigh with a scale.If following a recipe from a book you can get a clue as to whether or not you should dip and scoop flour by reading how the author has described the proceedure. All of that is often in the front of the book. If they mention a measuring cup then I wouldn't use a scale. If the ingredients are broken down in the recipe into ounces etc. then use the scale as Rose Birenbaums books, she gives both so then you decide. Both the measurments she gives come out to be the same. For example she would say one pound and then 16 0z.
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