Never Try A New Recipe The Night Before....

Decorating By sassyinsg Updated 18 Apr 2006 , 5:47pm by pinkopossum

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sassyinsg Posted 14 Apr 2006 , 4:27pm
post #1 of 16

I decided (I have no idea why!) to try a new recipe out the night before a cake was due. I had gone to the store and bought a few boxes of DH since they were 10 for 10 this week. Thankfully I bought 5.

I tried one of the cake extender recipes posted on this site... OMG. I've never been able to watch a cake shrink literally before my eyes. I baked it and it was barely pulling away from the sides and all the way up my 3 in. pan... It literally shrank away from the sides while cooling. I'm talking a clear inch away from the pan all the way around! And the bottom half pulled away a little less so it had two clearly different diameters.

Then to add insult to injury.... It deflated from a wonderful 3 full inches to 1.5 inches. (I measured!)

I cut it open and it had the consistency of fudge and a horrible eggy taste to it. My fiance told me to throw it out it tasted so bad.

Needless to say... I busted out the DH and called it a night!

15 replies
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steplite Posted 14 Apr 2006 , 4:37pm
post #2 of 16

OMG! I was getting ready to try one of those cake extender recipe. Now I don't know. Which one did you try , the regular extender or the"Super enhanced cake formula? I've always baked homemade cakes. I know a lot of decorators on this site prefer box. But to me, Nothing tastes better than homemade. That's just my opinion. Although I do bake box mixes for my classes. But we all make mistakes and it's all in the fun of learning. Happy decorating!

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bodaisy Posted 14 Apr 2006 , 5:00pm
post #3 of 16
Quote:
Originally Posted by steplite

OMG! I was getting ready to try one of those cake extender recipe. Now I don't know. Which one did you try , the regular extender or the"Super enhanced cake formula? I've always baked homemade cakes. I know a lot of decorators on this site prefer box. But to me, Nothing tastes better than homemade. That's just my opinion. Although I do bake box mixes for my classes. But we all make mistakes and it's all in the fun of learning. Happy decorating!




Don't get afraid of the extender recipe. I'm not sure what happened to the cake, but I always use it and it's UNBELIEVEABLE!!! I've have some really strong compliments on the cake and it's sooo moist and squishy and dense and is incredibly easy to work with. Please try it before deciding that you don't like it..

Have a great day
B

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bodaisy Posted 14 Apr 2006 , 5:04pm
post #4 of 16
Quote:
Originally Posted by sassyinsg

I decided (I have no idea why!) to try a new recipe out the night before a cake was due. I had gone to the store and bought a few boxes of DH since they were 10 for 10 this week. Thankfully I bought 5.

I tried one of the cake extender recipes posted on this site... OMG. I've never been able to watch a cake shrink literally before my eyes. I baked it and it was barely pulling away from the sides and all the way up my 3 in. pan... It literally shrank away from the sides while cooling. I'm talking a clear inch away from the pan all the way around! And the bottom half pulled away a little less so it had two clearly different diameters.

Then to add insult to injury.... It deflated from a wonderful 3 full inches to 1.5 inches. (I measured!)

I cut it open and it had the consistency of fudge and a horrible eggy taste to it. My fiance told me to throw it out it tasted so bad.

Needless to say... I busted out the DH and called it a night!




Don't get discouraged.. The extender really is a good recipe. It's very good tasting and dense (which makes it easy to work with) I'm not sure what happened, maybe one of the wonderful experts on here can give you some idea what went wrong. icon_sad.gif

Just remember, we've all been there so your not the only one.. icon_wink.gif

Have a good day, and hopefully you'll try it again. I know sometimes when I'm in a hurry I don't always take my time w/directions so I may skip a step (not saying that's what happened icon_smile.gif ) But I know what's it's like when you are on a deadline..

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sassyinsg Posted 14 Apr 2006 , 5:08pm
post #5 of 16

Bodaisy,

Which extender recipe do you use? I know I didn't do anything wrong with this one. I measured out all the ingredients beforehand.. there weren't that many directions other than mix each one in slowly and bake.

I don't let one bad experience put me off for good. I've just never seen a cake shrink like that! lol.

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bodaisy Posted 14 Apr 2006 , 5:16pm
post #6 of 16
Quote:
Originally Posted by sassyinsg

Bodaisy,

Which extender recipe do you use? I know I didn't do anything wrong with this one. I measured out all the ingredients beforehand.. there weren't that many directions other than mix each one in slowly and bake.

I don't let one bad experience put me off for good. I've just never seen a cake shrink like that! lol.




I just use the regular extender. I'm glad to hear that it didn't put you off. It scared me a little bit when you told what happened. I've never heard of such a thing, but who knows why things do what they do. I hope I didn't offend, I'm usually the one who has mistakes.. Just last night I made a two layer 8x12x2 that was torted 2 times and had a mousse filling and instead of torting the top level on a flat surface I proceed to torte on the other cake.. thumbsdown.gif Not a good idea. Let's just say I had to put a little extra frosting on the top to make it level again icon_lol.gif Oh well, you live and learn..

Welcome to the site, we can't wait to see all of your beautiful cakes....

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steplite Posted 16 Apr 2006 , 5:19pm
post #7 of 16

Well I tried my first cake extender recipe. And I can say that it is deelish!!! I used DH Golden butter recipe. Followed the basic recipe for the mix except instead of the water I added canola oil. Plus I used cake flour and watkins vanilla.(I love Watkins imitation vanilla) Any way, As I stated, I usually always bake homemade but this recipe has made a believer out of me. Oh, I melted Hershey's semisweet chocolate chips with butter added powder sugar for my frosting. This cake was to DIE for!

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cindy6250 Posted 16 Apr 2006 , 5:26pm
post #8 of 16

sassyinsg,

What did you add to your mix? I'm curious because I use an extender all the time and have n
lot had that experience.

Cindy

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steplite Posted 16 Apr 2006 , 5:38pm
post #9 of 16

Cindy, The cake recipe calls for one stick melted butter,2/3 cup water and 3 eggs. I used 2/3 cups of canola oil instead of the water and one cup of cake flour,Instead of regular,one extra egg ,one cup of sugar,8oz. container of sour cream and Watkins vanilla. But any vanilla you have will be fine. I baked in two 9 in. pans. You have got to try this. I'm going to experiment the next time with more butter and less oil. I'm on a roll now.lol.

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sassyinsg Posted 16 Apr 2006 , 9:05pm
post #10 of 16

There seems to be two main extender recipes out there... one with pudding and the other without.

The pudding one is the one that caused the shrinkage. I've tried it twice now and both times it turned out wrong. The second recipe worked like a charm! When I had it on the turn table my fiance walked into the room and said "Now that looks like a cake. Not like that last one" lol. So I'm sticking with the second recipe from now on.

I may never know what caused the shrinkage.. oh well! I have my cake extender recipe that tastes yummy and that's what's important.

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steplite Posted 17 Apr 2006 , 1:56am
post #11 of 16

I didn't see the recipe with the pudding. There was another called "super Enhanced cake formula. Almost the same except it called for Heavy cream. Anyway, Glad you're satisfied with your cake. Happy decorating!

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dianagreen Posted 17 Apr 2006 , 2:15am
post #12 of 16

just a thought to try out I have had awesome results using the "Durable Cke for 3D and Wedding Cakes" its found on here, I havent tried the others yet, all I can say in the one I have used is awesome. Reading a few other posts it doesnt seem like you are the only one with this happening to them. Goodluck

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kerri729 Posted 18 Apr 2006 , 3:58pm
post #13 of 16

I, too tried one of the extender recipes- it is the enhanced cake formula that make 1-1/2 mixes. It has the sour cream, water, melted butter, etc. It was the first time I tried it- I used it with PB Devil's Food and French Vanilla- I haven't tried the Devil's Food yet, not enough batter left over for cupcakes, but the French Vanilla was to die for! I froze the cakes last weekend for our upcoming wedding reception this coming weekend. I am also going to try it with lemon for tier number 3 on a 4 tier cake! I am excited to decorate these cakes, as the texture is beautiful!

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Jenn123 Posted 18 Apr 2006 , 4:01pm
post #14 of 16

Sounds like it wasn't finished baking to me!!

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MariaLovesCakes Posted 18 Apr 2006 , 4:03pm
post #15 of 16

I know what you mean. I have done that before and never again!!!

Learned my lesson the hard way! icon_cry.gif

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pinkopossum Posted 18 Apr 2006 , 5:47pm
post #16 of 16
Quote:
Originally Posted by Jenn123

Sounds like it wasn't finished baking to me!!




that's kinda what I thought, too Jenn

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