My Cake Baking

Decorating By Cricketina Updated 2 Sep 2009 , 11:41pm by Cricketina

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Cricketina Posted 31 Aug 2009 , 1:59am
post #1 of 19

I have no problem decorating or covering a cake with Fondant!

BUT...I cant bake a decent cake to save my life!!! either they are to soft or they do not taste right or good...I am getting soooo frustrated and sad!

Please help me with your tried and true cake recipes that taste good and also ones that hold up well with Fondant or carving!!!

I am getting really discouraged with this baking dilema...its just not good enough to have a pretty decorated cake that tastes bad or wont hold up icon_cry.gif

Please please help me I dont want to stop my cake making icon_sad.gif

Thank you

18 replies
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heathandhail Posted 31 Aug 2009 , 2:08am
post #2 of 19

Are you using boxed mixes or scratch recipes right now?

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JoJo0855 Posted 31 Aug 2009 , 2:09am
post #3 of 19

What kind of recipes are you using? Is your oven temperature accurate? There's lots of things that could be going wrong, why not post the recipe used and other circumstances surrounding the baking process.
And don't despair, even the most seasoned professionals have bad cake days!

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BakeLoveMom Posted 31 Aug 2009 , 2:17am
post #4 of 19

I think a lot of it comes with experience too, don't worry, you will get better. I usually bake at 300-325 degrees and that helps even if the recipe says 350. Also, for sturdy recipes that are easy, taste great and hold up to carving, search under the recipe section here and try "Durable Cake and Durable Chocolate Cake" They start with a mix and then add extras in like sour cream and that. I would try and master the mixes first then branch out to the scratch. The most important thing is to have fun, and remember, you can always make cake balls out of your mistakes.



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krissycupcakes Posted 31 Aug 2009 , 2:20am
post #5 of 19

ok the best recipes i can recomend are WASC its a mix recipe but its great everyone loves it and amazing chocolate WASC there great recipes you really cant mess up and there easy!!! good luck

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JanH Posted 31 Aug 2009 , 6:40am
post #6 of 19

Everything you ever wanted to know to make, decorate and assemble tiered/stacked/layer cakes:

Above superthread has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC by Rebecca Sutterby and kakeladi with flavor variations) - and so much more!

How to measure flour correctly:

When measuring flour, do you use the "scoop and drag" method and then shake to level.... You should be aerating the flour prior to gently spooning it into the measuring cup and using a straight edge to level.

When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.

Then I add the dry to the wet and beat for 2 mins. using an electric hand mixer at medium speed.

If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.

When it comes to mixing, MORE (as in more speed or longer mixing time) is not BETTER. Overmixing will develop the gluten and result in a tough cake.

Handy cake troubleshooting charts:

Secrets to Cake Carving:

Doctored cake mix recipes:
(Lists all extended/enhanced recipes on CC.)

CC member contributed "best" scratch cake recipes:

And for learning the science and basic techniques of baking:


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static Posted 31 Aug 2009 , 3:14pm
post #7 of 19

I would take the advice of JanH. She gave me the same advice and it helped me to no end, lol no more tuneling in my cakes and they tast good too lol icon_biggrin.gif

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Clovers Posted 31 Aug 2009 , 3:41pm
post #8 of 19

I had no idea about the spooning the flour bit! huh! gonna try that next time!

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AnnaJo Posted 31 Aug 2009 , 7:58pm
post #9 of 19

My cakes for some reason are drying out the next day. When they come out of the over it's great but the next day it is just so dry. I'm useing the Butter cake recipe here on CC. But something is just not icon_sad.gif working for me.

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Cricketina Posted 31 Aug 2009 , 8:51pm
post #10 of 19

Thanks for the encouragement ladies....I knew you experienced bakers would have answers to my dilema <3

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mjk350 Posted 31 Aug 2009 , 9:05pm
post #11 of 19

Thanks for the aerating the flour and WASC tips. icon_smile.gif

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JCE62108 Posted 31 Aug 2009 , 10:39pm
post #12 of 19

Its a lot of trial and error and practice. It didnt come naturally to me at all. Some people have no problems, not me. So trust me, I know how you feel. I read, and read, and read some more. I asked questions....a lot of DUH questions, lol, but like I said, Im not a natural.

I use the wasc recipe because it bakes with a beautiful texture, is moist, and everyone who has ate one of my cakes says its the best cake they ever had. Try it. Use the version with oil though. The original one doesnt use oil and to me its very dry. Even hubby thought so, before I even said anything.

Anyway, I learned all about preheating the oven (and veryifying that my oven temp was correct), using bake even strips (or pieces of wet towel), and using flour nails in the center to help it cook evenly. I didnt know any of this maybe 5 months ago. I just researched and practiced...a lot. You'l get it, hon. No worries. icon_smile.gif

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becky27 Posted 31 Aug 2009 , 10:53pm
post #13 of 19

if you love to do this...don't get discouraged...just practice and perfect!!! you did the hard part, asking for its up to you!!!!everything will totally fall into to place!!!!

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Cricketina Posted 31 Aug 2009 , 10:55pm
post #14 of 19

Jan H.....Wow thank you for all the links....if I cant make a tasty cake after all that info....I am in big

I am going to try some scratch recipes as the mixes are really not the density I need !

You all should check out those links as well lots of great cake info.

Thank you again !!

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Cricketina Posted 1 Sep 2009 , 12:58am
post #15 of 19

What is WASC.....Im confused !....I googled it and it didnt have any thing to do with cakes...Thanks again XO ccrs icon_biggrin.gif

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JanH Posted 1 Sep 2009 , 1:13am
post #16 of 19
Originally Posted by Cricketina

What is WASC.....

White Almond Sour Cream Cake

There are several versions of the WASC cake recipe in the "Everything" link above, and it can be used with any available flavor of cake mix. icon_smile.gif


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JCE62108 Posted 1 Sep 2009 , 1:30pm
post #17 of 19

This is the Wasc recipe I use and it turns out wonderful.

1 box cake mix
1 cup flour
1 cup sugar
1 cup sour cream

4 eggs (some recipes say 3 whole eggs, or 4 egg whites depending on your needs. I use 3 whole eggs for one recipe and 7 whole eggs for a double recipe)
1/4 cup oil
1/2 box instant pudding
(complimenting your cake flavor)
2-3 teaspoons extract (I use 2 vanilla and one almond. All vanilla is good too.)
pinch salt

Bake at 325 until cake tests done. icon_smile.gif

Edit: This cake always turns out great. The only time it is dryer is if its REALLY overbaked. I love the chocolate version. Makes the best chocolate cake ever. icon_smile.gif I dont think its easy to screw this recipe up. I think this will be a winner for you.

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static Posted 1 Sep 2009 , 2:24pm
post #18 of 19

lol, I had no idea either but here is the link Jan h directed me to. Thanks again Jan!!

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Cricketina Posted 2 Sep 2009 , 11:41pm
post #19 of 19

icon_biggrin.gif I have to say all you cc ladies are so awsome and I cant thank you all enough for taking time to help and encourage Me...And thank you so much J for posting your wasc recipe! your awsome and I am making that tomorrow thumbs_up.gif

Are any of you Gals going to cake camp in Vegas? My husband bought me the trip for my Bday....I would love to meet all of you if you are going! Please let me know!,,,Thanks again Christina from Colorado!!!

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