Help With White On White Cake

Baking By cordelia17

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cordelia17 Posted 21 Jul 2011 , 8:11pm
post #1 of 1

So I made Rebecca Rather's White on White buttermilk cake last night but after the layers cooled they were about 1 inch high and was as dense as one of those Lemon bars. This is embarrasing to admit, but when the cakes came out of the oven, the tops had a little dome so I pushed them down gently, the way I do with box mix cakes. Do you guys think that cause them to be so small and dense? I thought since these cakes would be layered and fondanted there would be compression anyway so gently pushing the top wouldn't matter. Any thoughts?

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