hallo,
i am having 20 colleague VBN-leaders over for a meeting (a vbn-leader is a dutch LLL-Leader). i baked a chocolate cake and is just did not rise! instead of a 2 inch-cake I have a half inch cookie 
i think i will try to cut it in two layers, put whipped ganache between the layers and put ganache on top of it (you can not have to much chocolate 
)
just wanted to share this disaster. Will come back with the taste 
Hi!
What about baking a second "cookie" for a second layer?
I'm an expert in flat cakes 
. Beeing a child and a teenager I always saw my mom baking the most beautiful and delicious cakes but every time I tried it on my own it didn't rise. Same recipe, same tin, same mixer, same ingredients - only different baker. It usually was my fathers birthday cake but he loved (he's my daddy ).
Don't worry, it will taste delicious.
BTW Today I can bake high cakes and don't know what I've changed.
Luggi
thank you! didn't think of that.
i just cut the layers, well actually looks more like levelling
taste is good (tasted some crumbs)
maybe i take a picture of the result for the worst cake competition!
Oh dear! Let's be honest: (look at my signature - this reaction doesn't sound as a surprise) there's no such thing as too much chocolate.
And if that doesn't work enough, than there's allways the wipped cream
thank you! didn't think of that.
i just cut the layers, well actually looks more like levelling
taste is good (tasted some crumbs)
maybe i take a picture of the result for the worst cake competition!
Just in case you didn't know, there is a "post your worst cake" thread going around somewhere around here.
Glad to hear the cake tastes good, and I hope everyone likes it!!!!
I know what it feels like to have cookie cakes. I'm having that problem. But I wondered if maybe you wonderful experts could help me. I use DH cake mix and hadn't had a problem with it until I started storing my mixes in the refrigerator. and now they're hardly rising at all (maybe not at all)
Is it maybe because I'm using the mixes while they're cold? I also started using the bake strips about the same time could that affect it?
Thanks,
homemade or box? I usually use a box mix and never Pillsbury it doesn't rise as well. I use DH or BC. I store them on the shelf and you need to make sure the bake strips are rung out really well. I had a sinking spot in my last cake because of that - to much moisture. We always use old worn out bath towels cut into strips. I have better luck with those than the strips. Hope this helps.
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