Okay, I've been trying different cake recipes and so far I haven't had much luck. There has really only been two recipes that turned out WASC & a almond butter cake.
So whats the secret for making sponge cakes? I see them used on the cake shows all the time. I tried one and it was extremely dry.
What I want is a good dense vanilla cake (not necessarily heavy, but not really crumbly like a boxed cake would turn out).
I don't think sponge is want I'm looking for, but does anyone have any thoughts?
Sorry for rambling on and on.
Andrea
Sponge is what it says.. "a sponge" this cake when done right soaks up lots of flavor when syrup is poured over it. One can use it in wedding cakes but if you syrup it too much you end up with mush & it doesn't work as well for carving cakes. (I don't like it for that purpose).
Pound cakes are heavy but really work well in construction projects.
There is a ton of other types of cakes but for construction I prefer the pound or butter cake (high ratio cakes). Try Syliva Weinstock's classic yellow cake recipe ("Sweet Celbrations" book). This is agreat recipe where you alternate sour cream with the flour & then fold in egg white.. Nice & moist not too heavy.
Also where do you live in Montana as you maybe having trouble due to altitude. In which case you'll need to adjust your recipes.
What I want is a good dense vanilla cake (not necessarily heavy, but not really crumbly like a boxed cake would turn out).
Box cake mixes are formulated to be almost goof proof so that they don't result in a crumbly cake.
If your boxed cakes turn out crumbly, then it would appear you're either having a mixing problem or you're using the wrong type of cutting implement.
Additionally, sifting cake mix will remove any lumps that are almost impossible to "beat" out (which will only result in developing the gluten - resulting in a tough cake).
Handy cake troubleshooting charts:
http://tinyurl.com/2p5bdu
http://tinyurl.com/32goqe
http://tinyurl.com/6c745g
http://tinyurl.com/6lpjww
One of the basic techniques in scratch baking is measuring flour accurately.
When measuring flour, do you use the "scoop and drag" method and then shake to level.... You should be aerating the flour prior to gently spooning it into the measuring cup and using a straight edge to level.
For help in learning proper cake making techniques, I recommend www.joyofbaking.com
A dull bladed knife or serving tool will smoosh the cake down - a sharp knife will cleanly cut though the layers.
This has been mentioned in previous posts:
http://www.cakecentral.com/cake-decorating-ftopict-270713-.html
http://www.cakecentral.com/cake-decorating-ftopict-56739-.html
HTH
Edited to add the rest of the link. 
I've never even thought of sifting a cake mix. Duh! It makes total sense. I think for the most part I'll try to stay away from sponge cakes....at least for now.
Thanks for the great advice.
I'll take a look at some of the recipes posted. I usually only use a boxed cake if I'm in a hurry.
Thanks again!
Andrea
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