I was wondering if anyone had a doctored mix recipe that produces a finer crumb when cutting the cake? I usually use the original WASC with great success but I tried my hand at the hidden flag cake that themaytrix posted last month and it was a crumby mess. Granted, part of my issue was that I needed an Agbay and not a Wilton leveler but aside from that, I think a cake with a finer crumb would have worked a bit better.
Have you tried the freezer technique? Frozen and then thawed cakes seem to have a tighter thus finer crumb.
I agree with Minniecuppie. Freezing tightens the crumb. I also use the original WASC by kakeladi and I always freeze. To me it has the perfect crumb.
You might also want to try using cake flour. I just made a cake a while back and thought I would experiment with cake flour instead of my usual all purpose. What a difference it made!
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