Dense Cakes?

Decorating By swtangel102 Updated 22 Aug 2014 , 12:22pm by pucina

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swtangel102 Posted 17 Aug 2014 , 3:18pm
post #1 of 2

Hi everyone,


Just trying to figure out why my cakes get dense after awhile and how to fix it.  I make light cakes like chiffon/sponge cakes and they always turn out fine for cupcakes or if I leave it out.  They are moist and fluffy and SOMETIMES, clients tell me its not dense at all.  But sometimes I have those that say they are dense (when it shouldn't be).  Can it be the weight on the fondant?  The coldness from the fridge?  I have to fridge some cakes cause of the fillings.  Has anyone had the same problem before?  Any insight/advice would help!  Thank you!

1 reply
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pucina Posted 22 Aug 2014 , 12:22pm
post #2 of 2

AI use sponge cakes majority of the time and i have never been rold that they r dense. They are always light and airy since you beat so much air into them theough the egg whites. I slice mine very thin so maybe that is the difference. I tend to have 5-6 thin layers of cale with filling in between to make a 4 inch tall cake. Also if you store them in the refrigerator after they have baked on top of each other they will flatten and get more dense since they r so soft. Once they are cold they dont really flatten after stacking.

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