Hello everyone, I just wanted to know do the majority of your customers prefer denser cakes, such as WASC. Also are cupcakes supposed to be dense as well? Thanks

I prefer dense personally, but I am not sure of the general public. For business, I felt I had to find new recipes. These new recipes are slightly lighter, but very moist. I am interested to hear what others say also.

I too prefer mine dense, but while I was watching cupcake challenge the judges were talking about the cupcakes needing to be airy.

Do you think southern cakes are more dense? I'm wondeing how much region reflects taste. The books I have from bakers in the north and west have much lighter cakes in general. I'm from the south and we had heavy, dense cakes. Look at red velvet (now adopted by the south), carrot cake, hummingbird cake, lane cake, and coconut cakes to name a few. When you eat a slice of one of these, you need a nap.

I prefer lighter cakes unless I have to carve, then I want a denser cake. I agree with the judges, cupcakes should be light and airy.

I prefer lighter cakes unless I have to carve, then I want a denser cake. I agree with the judges, cupcakes should be light and airy.

IMHO, cupcakes need to be light and airy. But with cakes, if they are light and airy, things like fondant can squash them! I prefer denser cakes and fluffy cupcakes. Just my preference though.

Not to change the subject.... but speaking of density...Would you classify WASC as a pound cake?

I almost feel like it could be a bit more when i compare it to texture of "pound cake" wedding cakes I have had.

I def think WASC is pretty dense, but I don't think its as dense as the pounds cakes I have tried....maybe I am wrong?????

i would not classify WASC as a pound cake.

Thanks for all the input, Im trying to decide on my cake and cupcake recipes. I like the versatility of the WASC recipe but not sure how dense the cupcakes would be with that recipe. I have some testing to do this weekend. I just started getting into baking and decorating not too long ago and Im amazed at how much of a learning curve there is. You guys rock thanks again.

my coworker made us some WASC cupcakes earlier this week and i thought they were great. not too dense. i guess i'm cool with either dense or light ... as long as it tastes good!

I have been doing a LOT of recipe testing and polling for my new job and here in seattle I've found people liking denser cakes. If it wasn't dense they said it was too dry. I've settled on a pound cake with extra egg, oil and a pkg. of pudding.

WASC is all i use, and LOVE it for both cupcakes and stacked cakes... I only brought up Pound cakes because people have asked and the only ones I ever did before... were undecorated "bunt cakes" types. Id like to eind a way to have the versatility of WASC idea in a Pound Cake... for instances where i need something more dense.

WASC is also the only recipe I use for cupcakes and they don't come out as dense as the cakes. Just moist!

I like both my cakes and my cupcakes to be dense - but then I'm a southern girl - LOL ! I thought that was an interesting comment about cakes that are popular in the South being denser. I hadn't thought about it before, but I think it's true!