Dense Cake Issue's

Baking By cakespender Updated 31 Jan 2012 , 2:01am by LaurenLuLu

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cakespender Posted 27 Jan 2012 , 2:57am
post #1 of 3

After testing a few scratch recipes, I am finding they are coming out more dense than what i am used to ( and my family) you guessed it, we are products of box cake generations. I tried the Sprinkles Strawberry cupcake/icing and it tasted AMAZING but was still dense. I might have to try afew tweeked boxed recipes to see what the difference is.

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scp1127 Posted 27 Jan 2012 , 10:13am
post #2 of 3

Those denser recipes are the easiest when you are learning scratch baking. That is why many people equate scratch baking with dense cakes. If you have gotten these recipes mastered to where they come out moist and flavorful, maybe it's time to up your skill level to different textures. Scratch cakes can be dense or I have one I swear it will float in air it is so light.`

It's best to start with one flavor and get that right, then move on to another. This way you will get used to how different ingredients affect the cake.

If you let us know a flavor you would like to try, we can help you with a recipe that you may like.

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LaurenLuLu Posted 31 Jan 2012 , 2:01am
post #3 of 3

but if you whip your egg whites into a meringue and fold them into the batter after everything else has been mixed it makes a much lighter cake.

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