Reply to Bakers, help me salvage this cake recipe

Forum Index » Food, Cooking, and Restaurants

Reply to "Bakers, help me salvage this cake recipe"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous]Thank you, all.  I appreciate the suggestions.  I did follow the recipe exactly the first time, with the exception of using whole instead of skim milk (which certainly wasn't going to make the cake drier than using skim). I have been spooning the flour into the measuring cups, but didn't weigh because the battery on my food scale died a few weeks ago.  I'll pick up a new one today and try weighing the flour and butter.

Immediate PP, yes, more fat is what I was thinking to moisten it up - hence trying the oil and sour cream.  The additional egg yolk suggested by a PP sounds like it might help as well.

I think I'll try again today with the sour cream in place of milk and extra sugar like last night, plus an extra egg yolk, and maybe a slightly lower cooking temp (my oven does run hot, so I always shave off 25 degrees anyway; I'll take it down another 25), and see how that goes.  If still not the cake I'm looking for, I'll try out one of the other cake bases suggested.

Thanks again![/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics