Hey!
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.
Thankyou ❤
8
replies
SandraSmiley
Posted 5 Feb 2020 , 1:51am
post #5 of 9
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.
https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe
Quote by @%username% on %date%
%body%