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?
Andrea
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.
http://cakecentral.com/cake-decorating-ftopict-644743-.html
http://cakecentral.com/cake-decorating-ftopict-662235-.html
Handy cake troubleshooting charts:
http://tinyurl.com/2p5bdu
http://tinyurl.com/32goqe
http://tinyurl.com/6c745g
http://tinyurl.com/6lpjww
http://tinyurl.com/yay22w
Nice website for learning about proper baking techniques and baking science:
www.joyofbaking.com
HTH
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