Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I am not new to baking but I lack the technique. I cannot seem to get the moisture in the cakes right. If I want to get a basic cake which is moist like the store bought one's, what can I do? Can someone please help me?
Here is a typical recipe that i follow. Attaching a pic of the cake I baked for my 4 year old's birthday. It took me a LONG time to frost the cake and the end result, while on its own was good, paled in front of the moist store bought cake.
All Purpose Flour:1 1/4 cups
Sugar: 1 cup
Eggs: 1
Vanilla extract: 1 tsp
Baking Powder: 1 tbsp
Margarine: Softened 1/4 cup
Milk: 1/2 cup
Salt: 3/4 tsp
350 D for 30 mins.
For icing,
3 cups powdered sugar
1/3 cup butter, softened
1 1/2tea spoons vanilla
1 to 2 tablespoons milk
Dry cake is typically a result of 2 things: improper measuring of the flour or over mixing the batter. Also, don’t bake with margarine. There’s a reason cake recipes call for butter.
There’s a great site for all things baking: Sally’s Baking Addiction. Check out her 10 Baking Tips for Perfect Cakes.
Dry cake is typically a result of 2 things: improper measuring of the flour or over mixing the batter. Also, don’t bake with margarine. There’s a reason cake recipes call for butter.
There’s a great site for all things baking: Sally’s Baking Addiction. Check out her 10 Baking Tips for Perfect Cakes.
Professional bakers weigh ingredients for a reason. Using volume measures for dry ingredients can lead to bad results because the moisture content of sugars and flours, the size of the grains, the packing density, etc. all change the bulk.
Professional bakers weigh ingredients for a reason. Using volume measures for dry ingredients can lead to bad results because the moisture content of sugars and flours, the size of the grains, the packing density, etc. all change the bulk.
Yep and with a scale there’s a LOT less mess to clean up! My only beef is I wish all recipes had ounces or grams listed. It’s a pain to constantly figure out how many grams in a cup of an ingredient.
Is your butter at room temp? Room temp is when you leave a dent when pressing gently on the butter. Too cold or too warm means the butter and sugar won’t get light and fluffy when creamed together.
It’s also possible the recipe you’re using is meant to yield a dryer crumb. Maybe try one with sour cream or buttermilk in the batter. In my experience, those result in moister cake.
Professional bakers weigh ingredients for a reason. Using volume measures for dry ingredients can lead to bad results because the moisture content of sugars and flours, the size of the grains, the packing density, etc. all change the bulk.
I could try. its just such a pain to measure!
Could it be that I am not adding a layer, like a filling between the layers too?
No...because for under 30 mins, the toothpick is still wet with flour.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.