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HELP I Cannot Get a Homemad Cake to Stop Tasting Dry - Page 2

post #16 of 32
This is the scratch white cake recipe I use. In fact, there are several pans of it in the oven now. It is divine. Moist, but certainly not as "wet" as anything oil based.

http://cakecentral.com/recipes/6865/buttermilk-white-cake
post #17 of 32
I don't know I am just going from my experience. I make a lot of scratch cakes. Normally that is all I do. I have a lot of old recipes that call for shortening in the cake and they are very very dry. I was instructed one time to replace the shortening with oil and I did and it was a very moist cake. Maybe due to what I have been use to in my life these did not seem oily to me.

I am not saying that a butter cake should have oil in it I am just going by what I was taught with the liquid fat vs solid fats. Now, I do know that in my cakes with butter I am to melt the butter. Maybe that comes in again with making it into a liquid. Not sure but maybe it distributes the fat more evenly for a better moistness.
post #18 of 32
Are you overbaking it? and have you tried using Jello sugarless instant pudding mix? Add dry Jello instant pudding in the dry ingredients. I always use Jello and my cakes are moist. Try it and let me know how it works. Good-Luck!
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post #19 of 32
Quote:
Originally Posted by Jesusa

Are you overbaking it? and have you tried using Jello sugarless instant pudding mix? Add dry Jello instant pudding in the dry ingredients. I always use Jello and my cakes are moist. Try it and let me know how it works. Good-Luck!



Nice Idea. I haven't used it in my scratch cakes but do use it in some of my WASC versions. I will try that too....funny just haven't thought of it LOL.
post #20 of 32
Quote:
Quote:

DO add eggs one at a time and beat until the egg has completely dissappeared before adding the next one

I see this in directions frequently, but have never understood why this makes a difference in beating one egg at a time or beating all of them until they disappear. Can you educate me on why this method works best? (I'm not a scratch baker, so it's ok to dumb it down for me! Embarassed Very Happy )



Indydebi,
from what i have learned, adding the eggs too quickly curdles the batter (like if you add lemon juice to milk), especially if they are not at room temperature. But this can be recitfied by adding a little bit of flour to bring the batter back to a smooth consistency.
Someone correct me if i am wrong!

I only use butter in my recipes and they come out beautiful and moist!
Over mixing the batter after adding the flour will make the cake tough and chewy (like bread) because you overwork the glutens in the flour.
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post #21 of 32
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by prterrell


DO add eggs one at a time and beat until the egg has completely dissappeared before adding the next one


I see this in directions frequently, but have never understood why this makes a difference in beating one egg at a time or beating all of them until they disappear. Can you educate me on why this method works best? (I'm not a scratch baker, so it's ok to dumb it down for me! icon_redface.gificon_biggrin.gif )



Debi there are a few reasons why you should add eggs slowly. I won't say one at a time because when you are doing a larger amount of batter and you are adding 32 eggs, you really don't want to go one at a time. you do want to go slowly so the egg can fully incorporate into the batter before you add the rest of them. Eggs provide volume (protein) , tenderness from the fat (yolk) and also moisture. if not properly mixe din, you could have tunnels tough spots and Lord knows what else.
post #22 of 32
I use margarine and my cakes don't come out dry.

1. I cream till very light and fluffy.
2. I beat my eggs till very foamy before I add to the margarine mixture alternating with flour.
3. I bake at a low temperature of about 300-325.
4. I remove about 2 tablespoons of flour from the measurement given.
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post #23 of 32
Iwantcookie, if u curdle eggs you can just turn up the mixer a bit for just a second or 2. That will mix the egg in. You don't have to add extra flour
post #24 of 32
thanks to all for the egg explanation! thumbs_up.gif It's all logical and makes good sense, which means I get it and can understand it. Y'all are good 'splaners! icon_biggrin.gif
post #25 of 32
I have to agree with using oil. For my basic vanilla & chocolate recipies I use Bake Wise by Shirley Corriher. I love her cakes. They are moist, delicious and great for decorating. I've tried some cakes from the Cake Bible and while yummy and beautiful the are still just too dry. I just recently tried this white cake and it was really good and white!!! I've been looking for a truly white cake and this will be it.
http://cakecentral.com/recipes/2165/a-better-white-scratch-cake

I think so many people are used to the moistness and texture of box cake that they don't understand how scratch cake is different. You just have to keep trying and looking for the perfect recipie but one of the first things I do is look for what the fat is....
post #26 of 32
Debi, with the ggs your creating an emulsion like when making mayo. i prfer to give my eggs a lil whisking first. The better the eggs are incorporated the finer the crumb will tend to be.

Your ingredients do not have to be room temp. You need your butter to be soft to incorporate with the sugar.

More than likely you didn't cream the two well enough. The recipe is a tad short on sugar, and milk.

Oil in a cake = YUCK

Mike
post #27 of 32
Okay, the egg question has been answered with what I was going to say, so I won't answer it again! icon_biggrin.gif

As for the shortening/oil/butter discussion: all I can say is that a butter cake and a cake made with shortening/oil are two completely different kinds of cakes. I generally prefer butter cake unless I am making a sponge cake, so I don't use shortening in my cake (I used to use half shortening and half butter in my RV cake, but since I switched to all butter it is more moist). The only cake I use oil in is my carrot cake, but then, as Alton Brown said, carrot cake batter is basically a quick bread/muffin batter. The only cakes that I make that use melted butter are genoise, which require clarified butter. All of my butter cakes use room temp butter.

As for adding pudding mix, unless you are sure that everyone who will eat the cake is NOT allergic to aspartame, you should NEVER use the sugar-free mixes in any cake.

When it comes to margarine, it is not allowed in my house. Margarine so chemically close to plastic it's scary. Additionally, it is not regulated by the FDA, because it is not considered food; it is a manufactured product.

I do use some shortening in my cooking, but I try to limit it as much as possible. Even in biscuits and pie crust, I have returned to the tradional lard and butter.

I've found that when it comes to baking and cooking, the higher quality and more natural the ingredients, the better the outcome, every time.

Sorry this post is so random. icon_biggrin.gif
post #28 of 32
Quote:
Originally Posted by prterrell

Okay, the egg question has been answered with what I was going to say, so I won't answer it again! icon_biggrin.gif

As for the shortening/oil/butter discussion: all I can say is that a butter cake and a cake made with shortening/oil are two completely different kinds of cakes. I generally prefer butter cake unless I am making a sponge cake, so I don't use shortening in my cake (I used to use half shortening and half butter in my RV cake, but since I switched to all butter it is more moist). The only cake I use oil in is my carrot cake, but then, as Alton Brown said, carrot cake batter is basically a quick bread/muffin batter. The only cakes that I make that use melted butter are genoise, which require clarified butter. All of my butter cakes use room temp butter.

As for adding pudding mix, unless you are sure that everyone who will eat the cake is NOT allergic to aspartame, you should NEVER use the sugar-free mixes in any cake.

When it comes to margarine, it is not allowed in my house. Margarine so chemically close to plastic it's scary. Additionally, it is not regulated by the FDA, because it is not considered food; it is a manufactured product.

I do use some shortening in my cooking, but I try to limit it as much as possible. Even in biscuits and pie crust, I have returned to the tradional lard and butter.

I've found that when it comes to baking and cooking, the higher quality and more natural the ingredients, the better the outcome, every time.

Sorry this post is so random. icon_biggrin.gif



Random? Nah....you had me at hello. Love this post! icon_smile.gif
post #29 of 32
Quote:
Originally Posted by __Jamie__

This is the scratch white cake recipe I use. In fact, there are several pans of it in the oven now. It is divine. Moist, but certainly not as "wet" as anything oil based.

http://cakecentral.com/recipes/6865/buttermilk-white-cake



I made this cake last weekend for my stepson and father-in-laws birthday celebration. I really liked it, however, I baked as recipe stated at 375, and it was done after 20 minutes. It was really almost too done, it was still moist though. I think next time I will bake at 325. Jamie, do you bake at 375 or 325 with this recipe?
post #30 of 32
Thread Starter 
I just love you guys for your replies and suggestions I really needed them, I will try that because some of the people that want cakes are saying box cakes leave an aftertaste and they want homemade so that is why i tried to do it
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