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alicia_froedge
Forum Addict
Joined: Mar 15, 2006
Posts: 588
Location: Southern Indiana
Birthday: Nov 02
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 Posted:
Mon Sep 28, 2009 8:20 pm |
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I was making a practice cake for a baking contest and it COMPLETELY flopped!!!!! What did I do wrong... it didn't rise. It had to have been the nastiest thing I have ever tasted!!! I put 2 1/2 sticks of butter in. I tried measuring out in grams...I thought I was right!? And I did the mixture of all purpose with baking powder. Any ideas?? The contest is Thursday!
Butterscotch Mascarpone Cream Layer Cake:
http://www.mytartelette.com/20.....ng-in.html |
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alicia_froedge
Forum Addict
Joined: Mar 15, 2006
Posts: 588
Location: Southern Indiana
Birthday: Nov 02
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Tue Sep 29, 2009 4:15 am |
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Caths_Cakes
Frequent Member
Joined: Jan 10, 2009
Posts: 412
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Tue Sep 29, 2009 4:48 am |
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im sorry i cant advise, i dont do scratch baking. Bump x |
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lapazlady
Forum Fanatic
Joined: Jul 08, 2005
Posts: 1694
Location: La Paz, Baja Ca. Sur, Mexico
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Tue Sep 29, 2009 4:58 am |
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I have no idea what you did that didn't work, but try again. Check the temperature of the oven. Looks like a fabulous cake. |
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dkelly
Forum SuperStar!
Joined: Aug 16, 2008
Posts: 3652
Location: Red Sox Nation
Birthday: Nov 16
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Tue Sep 29, 2009 5:02 am |
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I have 4 sticks of butter weighing in at 454 grams...so half of that would be 2 sticks of butter = 227 grams.
The recipe called for 250 grams....so maybe you put like an extra tablespoon in there I don't think that effected your outcome.
Check your baking powder maybe it's expired or about to expire.
You could try sifting the flour and use the self rising next try to see if that helps.
It sounds and looks delicious....good luck. |
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online_annie
Regular Member
Joined: Jul 22, 2005
Posts: 102
Location: Central Illinois
Birthday: Sep 11
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Tue Sep 29, 2009 5:17 am |
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Whan baking from scratch it is extremely important that you follow the recipe to the letter. Self Rising Flour is not that expensive and is availabe everywhere flour is sold. I would suggest trying again with the ingredients required. I would also use an oven thermometer to ensure proper oven temp. Looks yummy. |
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SandiOh
Regular Member
Joined: Aug 16, 2009
Posts: 141
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Tue Sep 29, 2009 5:25 am |
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It looks like a lot of fat and liquid in that recipe to me, I wonder if she halved it and forgot to half the butter? |
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ZAKIA6
Frequent Member
Joined: May 30, 2007
Posts: 494
Location: NYC
Birthday: Jul 01
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Tue Sep 29, 2009 5:32 am |
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Helen from tartlette is a very talented pasrty chef and extremely helpful if you post a comment or send her an email. You might want to try that. |
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lees_luv
Frequent Member
Joined: Sep 25, 2007
Posts: 364
Birthday: Oct 27
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Tue Sep 29, 2009 6:17 am |
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| alicia_froedge wrote: | I was making a practice cake for a baking contest and it COMPLETELY flopped!!!!! What did I do wrong... it didn't rise. It had to have been the nastiest thing I have ever tasted!!! I put 2 1/2 sticks of butter in. I tried measuring out in grams...I thought I was right!? And I did the mixture of all purpose with baking powder. Any ideas?? The contest is Thursday!
Butterscotch Mascarpone Cream Layer Cake:
http://www.mytartelette.com/20.....ng-in.html |
First, your butter conversion is a bit off.
250 g => 8.8 oz => 17 1/2 Tbsp. => 2 sticks + 1 1/2 Tbsp.
Second, your self-rising to plain flour conversion is off and you didn't add any salt. Here is the standard flour conversion for 1 cup of self-rising flour.
1 c. all purpose flour minus 2 tsp.
1 1/2 tsp. baking powder
1/2 tsp. salt
I would think that this would work.
1 1/4 c. all purpose flour minus 2 1/2 tsp.
2 tsp. baking powder
1/2 tsp. salt
HTH - That cake looks divine. I need to try this recipe myself. Good luck! |
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lapazlady
Forum Fanatic
Joined: Jul 08, 2005
Posts: 1694
Location: La Paz, Baja Ca. Sur, Mexico
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Tue Sep 29, 2009 6:45 am |
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Self raising flour has never been available here and I've avoided recipes that called for it, like the plague. Thank you for posting a conversion. I might get brave enough to try a recipe. |
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