Adjusting Cake Recipes, Input?

Baking By bakingkat

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bakingkat Posted 8 Mar 2011 , 4:55pm
post #1 of 1

So I've been trying out a TON of cake recipes trying to find a moist enough white cake to please my boss, that I can use to make various flavors out of. I've narrowed it down to a pound cake type recipe that I have and have been playing with it to make different flavors.

Here's what I've found... Adding pineapple juice to the matter made a very soft moist cake and had the best texture so far. I tried putting in orange juice instead for a different flavor but it turned out drier. So I'm wondering if club soda or a lemon-lime soda would give the same effect as pineapple juice? I'm thinking it has something to do with the acidity...

Second my next cake that was consistently moister than the cake base was a chai cake. Looking at the chai powder, sugar and dry milk are pretty high on the ingredients. So I'm going to try adding dry milk to the mix, and maybe more sugar.

Has anyone experimented with either of these ideas? Soda or dry milk? Any feedback would be greatly appreciated, but regardless I will update if I had any success and maybe have a killer cake recipe to share as well. icon_smile.gif TIA

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