The Perfect Cake Density

Baking By montanamommy Updated 21 Jan 2011 , 12:08pm by JanH

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montanamommy Posted 20 Jan 2011 , 11:02pm
post #1 of 2

Maybe I'm not a very good baker or maybe I've just never found the right recipe, but how do you get that nice flexible, not crumbly, perfect cake texture/density that you see on like Cake Boss, or even a store bought cake.

I haven't been able to do it yet. I tried a pound cake recipe and it failed miserably. Why? I don't know. I'm making my son's 2nd birthday cake this weekend, and I would like to get it right.

Any thoughts?


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JanH Posted 21 Jan 2011 , 12:08pm
post #2 of 2

Different types of cakes have different textures/densities. (So a sponge cake won't have the same characteristics as a pound cake.)

What was wrong with your pound cake? Was it a scratch, mix or doctored mix recipe?

Buddy type/sponge cake recipes.

Handy cake troubleshooting charts:

Nice website for learning about proper baking techniques and baking science:


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