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Help!!! Great tasting cake - problems with sinking...??? - Page 2

post #16 of 26
oh actually no, mine is a cake mix doctored. But nonetheless, sometimes the sinking is caused from the liquid anytime. But maybe it just isn't done when she thinks it must be do to the long time these dense cakes take to bake. I didn't realize it was a scratch cake though
Always just a cake away from perfection
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Always just a cake away from perfection
Reply
post #17 of 26
Thread Starter 
I'm so glad you found the recipe online - I didn't realize it was on Baking911. I have looked at the sight often but I got the recipe from a forum - not sure if it was here or not. I will head over there and put in a post. I have tried the recipe about 5 times, changing small things each time. Today I beat the egg whites to stiff peaks, not dry and baked at a lower temperature for a longer period of time. I left it in the oven about 2 minutes after the toothpick came out basically clean. The bottoms ended up being just a little bit more brown than I'd like and the tops sunk but not as much as they had before. Maybe I'm getting closer?!?!?!? I left half of the recipe setting for a half hour but did not see improvement with that method either. All of them taste really good just don't want to use that much frosting to cover up the dip. I would love it if they came out flat or slightly rounded. Each cupcake will have a flower so plenty of frosting! To Baking911 I go - I'll let you know what Sarah says. Thanks!
post #18 of 26
That's the recipe squirrelly cakes. "Classic yellow cake" Same recipe on Baking 911.
post #19 of 26
Quote:
Originally Posted by Edibleart

I'm so glad you found the recipe online - I didn't realize it was on Baking911. I have looked at the sight often but I got the recipe from a forum - not sure if it was here or not. I will head over there and put in a post. I have tried the recipe about 5 times, changing small things each time. Today I beat the egg whites to stiff peaks, not dry and baked at a lower temperature for a longer period of time. I left it in the oven about 2 minutes after the toothpick came out basically clean. The bottoms ended up being just a little bit more brown than I'd like and the tops sunk but not as much as they had before. Maybe I'm getting closer?!?!?!? I left half of the recipe setting for a half hour but did not see improvement with that method either. All of them taste really good just don't want to use that much frosting to cover up the dip. I would love it if they came out flat or slightly rounded. Each cupcake will have a flower so plenty of frosting! To Baking911 I go - I'll let you know what Sarah says. Thanks!


Hi kiddo,
Sarah posted a response to your request at the following link:
http://www.baking911.com/asksarahbb/viewtopic.php?t=3016
Hugs Squirrelly Cakes
post #20 of 26
Thread Starter 
Thanks so much Squirrelly for your help and direction. I will definitely give all of Sarah's revisions a try! I'll post back my results if anyone else is interested or has the same problem...
post #21 of 26
Quote:
Originally Posted by Edibleart

Thanks so much Squirrelly for your help and direction. I will definitely give all of Sarah's revisions a try! I'll post back my results if anyone else is interested or has the same problem...


You are very welcome kiddo.
Hugs Squirrelly Cakes
post #22 of 26
Thread Starter 
Well - I think I have about tried the recipe enough different ways without any favorable results, so maybe throwing my hat in the ring! I just love the taste of this cake - so rich, moist and decadent. I usually don't care for white cake - more of a chocolate fan - but this recipe I loved the taste. If only it wouldn't sink!!!! Oh well - no use crying over "spilled milk" or should I say sour cream?!??!

Thanks for everyone's help.
post #23 of 26
Quote:
Originally Posted by Edibleart

Well - I think I have about tried the recipe enough different ways without any favorable results, so maybe throwing my hat in the ring! I just love the taste of this cake - so rich, moist and decadent. I usually don't care for white cake - more of a chocolate fan - but this recipe I loved the taste. If only it wouldn't sink!!!! Oh well - no use crying over "spilled milk" or should I say sour cream?!??!

Thanks for everyone's help.


Hi kiddo,
It just appears that as Sarah said, this recipe doesn't have enough structure. But please don't hang up your "from scratch apron", there are excellent recipes out there!
Hugs Squirrelly
post #24 of 26
Thread Starter 
Sorry about the bad attitude yesterday. I was really hoping for a favorable outcome to find a really stand-out recipe. I will definitely keep looking. In my area, I think the majority of the people are used to cake mixes so I'm a little bit scared that the scratch cakes are not going to be received as well. But I would like to do something different than the rest. I am used to cake mixes myself so when I find a scratch recipe that I really love, I get excited because I figure everyone else should love it too! I am also afraid that I will put all this time, effort and expense into finding a good recipe and I will do this one reception and not be asked again - what a waste! I guess I really want to find a good recipe before I put myself out there though so that I have some options. I have a big family so I should definitely have some other orders. Anyway, enough rambling from me. I just want to mention again how much I appreciate all the help. I love to learn new things and am very interested in all the ins and outs of baking. I do really enjoy making my cakes from scratch!
post #25 of 26
I find that people get educated by exposure to tastes. I guess that is what taste testing is all about for weddings and such. Sometimes people think they want one thing, until they try something else. There will always be a market for both. And there will always be people that expect cakes to have a cake mix texture because that is all they have ever known. There are people whose only experiences with from scratch cakes has been poor but it isn't all from scratch cakes, only bad recipes or bad methods.
The longer you bake scratch cakes and experiment, the more familar you become with recognizing what works and what doesn't. Baking is all about formulas, different formulas produce different results. There are specific formulas for spongecakes, poundcakes, etc.
Sarah know the combinations that work and the adjustments required based on formulas and how ingredients work with each other. She has spent years experimenting with them, using her knowledge of baking chemistry and applying it to domestic recipes.
It is very much a science.
Hugs Squirrelly Cakes
Edited to add, the results of her experiment with that recipe are at this link:
http://www.baking911.com/asksarahbb/viewtopic.php?t=3016
post #26 of 26
I love the "classic yellow cake recipe. I'd love to know how to extend it for a nine inch cake without making two batches.
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