Cake Troubles

Decorating By PTBUGZY1 Updated 30 Mar 2009 , 5:23pm by kakeladi

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PTBUGZY1 Posted 30 Mar 2009 , 5:14pm
post #1 of 2

I made a cake this weekend using the white sour cream cake recipe (which I love) this time the results weren't as normal. My cake had holes in it and the texture was dense. Instead of using egg whites (from whole eggs) I purchased the eggs whites already seperated, could this be the reason for the change. icon_smile.gif
Thanks in advance

1 reply
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kakeladi Posted 30 Mar 2009 , 5:23pm
post #2 of 2

That type of problem usually mean there was not enough liquid. Did you measure the water (or whatever)?
The other reason could be it was not mixed enough or overbeaten. I know......opossit ends of the world but either could cause those problems.
If you use my *original* recipe you can use whole eggs icon_smile.gif

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