Baking Cakes/swan Cake Flour

Baking By funtasticake Updated 13 Aug 2010 , 11:27pm by costumeczar

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funtasticake Posted 8 Aug 2010 , 10:01pm
post #1 of 6

I am hoping that someone or somebody can explain to me what i am doing wrong with this cake flour,,,it seems like everytime i make cake from scratch and i always try to use Swan cake flour i am encountering a serious problem. i follow directions and everything detail.l measure it perfectly but, still having problems. my cake always comes out hard and chewy..its not moist and other regular cake..pls. can someone or somebody tell me what am i doing wrong??? overbake???don't know

5 replies
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mimido Posted 8 Aug 2010 , 11:20pm
post #2 of 6

I use swan cake flour, have not had any problems. I bake my cakes at 325 degrees.

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neelycharmed Posted 8 Aug 2010 , 11:29pm
post #3 of 6

I use that flour as well, I've never had an issue..
do you weigh your flour? maybe your putting too much in.. icon_confused.gif I have no idea, but I always weigh instead of measuring.
Jodi icon_smile.gif

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auzzi Posted 13 Aug 2010 , 4:54am
post #4 of 6

post a recipe that you have had a problem with ..

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FullHouse Posted 13 Aug 2010 , 1:44pm
post #5 of 6

Could you be over mixing?

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costumeczar Posted 13 Aug 2010 , 11:27pm
post #6 of 6

Are you scooping the flour out or spooning it into the measuring cup? If you're scooping it out then you're probably getting too much packed into the measuring cup, so the cake will be tougher than it should be. If that isn't it, you could be overmixing. If that isn't it, the recipe could be off.

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