you just said you don't use the flavoring in the batter but your recipe have 1T of flavoring. I'm confused
The *original* WASC cake recipe - Page 8
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cakegramma42 I have almost always used Betty Crocker. Not sure if that is what is making your cake taste flour-y. Also remember that everyone's tastes are different. What you might call sweet I would not; you LOVE dill pickles - I don't etc :) So what you are calling a floury taste could just be a difference of the brand used or our taste buds.
And don't understand that it's not browning & gummy tops. I have no problems w/that. My only thought is that maybe your oven is not at proper temp. Have you ever had it calabrated? Even brand new ovens can be 'off'.
Glad to hear people are still finding out about the wonderful way to bake a fantastic cake :)
At one time or another I have used all three of the leading brands of mix but always go back to gold old Betty Crocker.
When I had my bakery I used 50# bags of commercial mix that I was told was the same as Pillsbury and always had a great - that is once I learned how to mix up such lg batches.
Someone commented that their oven temp varies. YES - that is how ovens work. To 'maintain' temp the oven goes something like 20 degrees above the wanted temp then drops down about the same below it, cycling over and over to *average* the given temp. So when you look at it you might see the oven running 'hot' (above temp) or another time it might register below but over the time of baking it averages close if not right on.
jennalee asked.........Do I need to adjust anything to make this cake now that the cake mixes are smaller?..........
I have made about a dozen (maybe less) since the new smaller sizes. At 1st I added more mix from another box to make up for the reduced amount but over time I started just using the smaller sized box w/o changing anything and still get good results.
cakegramma42: everyone's tastes are different. Yes, there are some who don't seem to like this recipe and that's your opinion - it's o.k. with me :)
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