Hi! I am a beginner at baking, but I love to bake. Usually my cakes do turn out soft & nice but at times they are dry to taste though soft. I used a recipe with 125gms each of butter, sugar, cake flour, 4 eggs & essence. For chocolate I replace 4tbsps of flour with cocoa. I also add little milk. What am I doing wrong? Please advice. Also, I would like to know a recipe of a frosting that can be made in a few minutes & does not contain butter. Please help! Thank you.

the easiest frosting that is butterless is a stick of crisco, vanilla flavoring, and a 2 pound bag of confectioners sugar. Use either ice cold water or milk to thin it out as it mixes... stays pretty and white and decorates beautifully. I mostly swap the crisco for butter though when it isn't humid out. I know how hot Thailand can be, so I would stick with crisco HTH... I don't know anything about the cake problem because I DR mixes, but hopefully some can help!

Thank you so much for your reply SugarBakerz. Thank you for the recipe. Will try that.

Here's a site that has info on the techniques for making scratch cakes (depending on which type of cake you're making):

http://www.joyofbaking.com/cakes.html

And a troubleshooting chart for butter cakes:

http://www.joyofbaking.com/ButterCakeTroubleshooting.html

CC Tips, Hints & Secrets to Great Scratch Cakes:

http://forum.cakecentral.com/cake-decorating-ftopict-221411-.html

Buttercream Frosting for Heat & Humidity:

http://forum.cakecentral.com/cake-decorating-ftopict-288073-.html

HTH

i've heard & actually tried just recently replacing half of whatever recipie calls for butter & putting half veg oil or canola.
butter apparently dries out the cake over a short period of time.
& oil keeps it moist after a while.
just about what SugarBakerz said but i know all oils can be different in every situation.

am i right ladies ?
don't wanna give bad advice but it worked for me.
or maybe i was just on a good baking day :]

Goodluck !

Baking and Baking Science:

http://www.bakingandbakingscience.com/Cakes.htm

How Baking Works:



Detailed information on basic cake ingredients:

http://www.joyofbaking.com/BasicIngredients.html

More detailed information on cake ingredients:



More detailed information on cake ingredients:



Substituting Oils for Solid Fats:
(Under fat.)

http://www.foodsubs.com/Fatsoils.html



However, the Cake Mix Doctor does advocate substituting melted butter for any oil called for in a cake mix recipe. This substitution in a scratch recipe might cause a disaster.

Recipe for Rachel's Red Velvet Cake (using oil):

http://tinyurl.com/ywnh36
(Provided by daranaco)

Discussion on cakes, and recipes for using oil and fluid shortening:

http://webfoodpros.com/discus/messages/241/464.html?983137438

http://www.cheftalk.com/forums/pastries-baking-general/5021-liquid-shortening.

http://www.cheftalk.com/forums/professional-pastry-chefs-forum/4153-scratch-white-cakes-yellow-cakes.html?t-4153.html=

http://forums.egullet.org/index.php?showtopic=48216

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_25777_PRINT-RECIPE-FULL-PAGE,00.html

Buy or make your own substitute Fluid Flex:

http://forum.cakecentral.com/cake-decorating-ftopicp-2792053.html

HTH

Thank u all so much for ur advices. I am really grateful. I have been trying a few recipes I got on site & also making notes. My cakes have never been so yummmm. All those who have tried them have actually told me to start a business just by having a simple cake I made from a recipe I got here. I still have alot more to learn. With ur support & advices am sure going to learn, I know it will take long but np, am really enjoying it. Thank u all once again. Your advices are always welcome this way. I will continue to make notes too. Specially bought books for my notes.

Hey Chandni, You go Girl.