Cc Wh. Al.sour Cream Cake Different Taste

Baking By mocakiss86 Updated 10 Aug 2007 , 11:08pm by Hollyanna70

mocakiss86 Cake Central Cake Decorator Profile
mocakiss86 Posted 8 Aug 2007 , 2:27am
post #1 of 8

I tried CC White Almond Sour Cream Cake this past weekend I was doing some carving and it worked great for that BUT I thought it was heavy and drier in taste. Is that it's texture or did I do something wrong? Thanks for any oppions

7 replies
charlieinMO Cake Central Cake Decorator Profile
charlieinMO Posted 8 Aug 2007 , 2:45am
post #2 of 8

I just tried it for the first time this past week and didn't find it dry. I loved it and I took it to work to have some friends taste test for me and they all said it was really good. Maybe cooked a little too long?? Not sure but I would recommend trying one more time.

alanahodgson Cake Central Cake Decorator Profile
alanahodgson Posted 9 Aug 2007 , 8:28pm
post #3 of 8

I've made it a couple of times and it was not dry at all. It was very moist. It may have overbaked for you or you may have over mixed the batter, which might also result in a dry batter. Give it another shot. Thousands of CC members can't be wrong icon_wink.gif

awolf24 Cake Central Cake Decorator Profile
awolf24 Posted 9 Aug 2007 , 8:37pm
post #4 of 8

I make it frequently and I think it is actually more moist than some of the other recipes I make. Try again - it is my absolute favorite cake flavor ever.

JanH Cake Central Cake Decorator Profile
JanH Posted 9 Aug 2007 , 9:11pm
post #5 of 8

WASC cake rules. icon_biggrin.gifthumbs_up.gif

Here's a cake troubleshooting chart:

http://www.joyofbaking/ButterCakeTroubleshooting.html

Expanded flavors WASC cake recipe:

http://tinyurl.com/2cu8s4

HTH

aurasmom Cake Central Cake Decorator Profile
aurasmom Posted 10 Aug 2007 , 10:09pm
post #6 of 8

I use cake flour instead of all purpose flour. I also add a small package of instant pudding. Hope this helps you.

sugarlaced Cake Central Cake Decorator Profile
sugarlaced Posted 10 Aug 2007 , 10:47pm
post #7 of 8

I use it all the time...and find that it is very moist while still dense. I use cake flour instead of ap flour.
I bake mine until a toothpick comes out clean and when carefully pressed in the middle, it will bounce back.
Don't give up on it yet, try it again.

Good Luck,
SugarLaced

Hollyanna70 Cake Central Cake Decorator Profile
Hollyanna70 Posted 10 Aug 2007 , 11:08pm
post #8 of 8
Quote:
Originally Posted by JanH

WASC cake rules. icon_biggrin.gifthumbs_up.gif

Here's a cake troubleshooting chart:

http://www.joyofbaking/ButterCakeTroubleshooting.html

Expanded flavors WASC cake recipe:

http://tinyurl.com/2cu8s4

HTH




The first link doesn't seem to be working any more. Just a FYI. icon_smile.gif


Good luck! I will be trying this recipe next week. Let me know if you're able to work out what went wrong. icon_smile.gif

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