Whats Up With That?

Baking By kali26 Updated 29 Apr 2009 , 8:35pm by kali26

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kali26 Posted 28 Apr 2009 , 12:55am
post #1 of 4

Hi Everyone: newbie here... long story short, I am in the process of inventing recipes for a shop we plan on opening.
I have changed a whit cake recipe and now it is not rising as the original did. It rises but its FLAT! why is this....does anyone know why????
I changed it by adding 1/4c sugar, and increased the fat by 2 T of oil instead of butter. Did that mess it up? I was reading in my school books that I might need to add more BP...any advise...

Thank you!!

3 replies
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snarkybaker Posted 29 Apr 2009 , 12:58am
post #2 of 4

Get yourself a copy of the cake bible. Lots of cake recipes need extra leavening when you have a smaller surface area.

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smbegg Posted 29 Apr 2009 , 1:08am
post #3 of 4

Increasing the sugar without increasing the levening causes the cake not to rise properly. Add a tsp baking powder, that will do the trick. I wouldn't decrease the fat either. There needs to be a good balance between the three.


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kali26 Posted 29 Apr 2009 , 8:35pm
post #4 of 4

Thanks for the confirmation! I just forgot to write that I also subbed buttermilk for whole milk. I think that is also why they didnt rise. I will also be checking out the cake bible...Thanks so much!!

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