What is meant by a cake's "crumb"? Bakers often say a cake has a fine crumb. What exactly does that mean--small crumbs, crumbs that stick together???
Cake density also confuses me. I've seen people refer to the WASC as dense while others called it light and fluffy. Those two terms are polar opposites. As a science teacher, I take the term "density" to mean mass per unit volume (d=m/v). Does cake density refer to something different? I've made cakes that were very heavy for their size (which would be considered dense by definition) but there's no way they could be carved because they break apart too easily -- almost like they are too moist (but they were thoroughly baked).
Do we just use different jargon for the same idea?