Lately I have been making overloaded cakes my recipe isn't a sponge cake but it is soft the last time i had a few problems bcs of the cake being very soft. Can someone help me with it ? Any tips?will freezing the cake help? I am confused what will happen when it will come to room temperature. And is it a bad idea to make overload a soft cake? Actually I just don't like dense cakes.
Never heard of an overloaded cake Can you post the recipe? Sounds to me like a British fruitcake w/lots of extra fruit ?
Also want to let you know that you will not be able to reply to any post for about 30 days so if you want to say anything just start a new post referring to this one or the one you are talking about in the subject line
You did not say what kind of cake it is, just not a sponge??? I suggest you try kakeladi's Original WASC recipe, which is delicious, moist and sturdy enough for a heavily decorated cake.