Cakes Too Dense

Decorating By anivair

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anivair Posted 11 Feb 2009 , 3:33pm
post #1 of 1

So lately i've been making cakes out of the Cake Love book by Warren Brown. I love his theories on cake, but I lack potato starch, which i think is resulting in cakes that are too dense.

Anyone have any thoughts? With that exception, i'm following the recipes. I'm using wilton springform pans (that are no stick) and I'm only treating the bottoms (so the cake can grip the sides and rise better as it bakes).

it's possible that my butter is sometimes a bit cold, but it usually creams up just fine as far as i can tell.

Any thoughts?

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