Help!!! What Did I Do Wrong?????
Decorating By alicia_froedge Updated 29 Sep 2009 , 1:45pm by lapazlady
I was making a practice cake for a baking contest and it COMPLETELY flopped!!!!! What did I do wrong... it didn't rise. It had to have been the nastiest thing I have ever tasted!!! I put 2 1/2 sticks of butter in. I tried measuring out in grams...I thought I was right!? And I did the mixture of all purpose with baking powder. Any ideas?? The contest is Thursday!
Butterscotch Mascarpone Cream Layer Cake:
http://www.mytartelette.com/2007/10/waiter-there-is-something-in.html
im sorry i cant advise, i dont do scratch baking. Bump x
I have 4 sticks of butter weighing in at 454 grams...so half of that would be 2 sticks of butter = 227 grams.
The recipe called for 250 grams....so maybe you put like an extra tablespoon in there I don't think that effected your outcome.
Check your baking powder maybe it's expired or about to expire.
You could try sifting the flour and use the self rising next try to see if that helps.
It sounds and looks delicious....good luck.
Whan baking from scratch it is extremely important that you follow the recipe to the letter. Self Rising Flour is not that expensive and is availabe everywhere flour is sold. I would suggest trying again with the ingredients required. I would also use an oven thermometer to ensure proper oven temp. Looks yummy.
I was making a practice cake for a baking contest and it COMPLETELY flopped!!!!! What did I do wrong... it didn't rise. It had to have been the nastiest thing I have ever tasted!!! I put 2 1/2 sticks of butter in. I tried measuring out in grams...I thought I was right!? And I did the mixture of all purpose with baking powder. Any ideas?? The contest is Thursday!
Butterscotch Mascarpone Cream Layer Cake:
http://www.mytartelette.com/2007/10/waiter-there-is-something-in.html
First, your butter conversion is a bit off.
250 g => 8.8 oz => 17 1/2 Tbsp. => 2 sticks + 1 1/2 Tbsp.
Second, your self-rising to plain flour conversion is off and you didn't add any salt. Here is the standard flour conversion for 1 cup of self-rising flour.
1 c. all purpose flour minus 2 tsp.
1 1/2 tsp. baking powder
1/2 tsp. salt
I would think that this would work.
1 1/4 c. all purpose flour minus 2 1/2 tsp.
2 tsp. baking powder
1/2 tsp. salt
HTH - That cake looks divine. I need to try this recipe myself. Good luck!
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