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Cake problems...

post #1 of 25
5/14/10 at 9:28am
Thread Starter 
Hello all!

I'm not sure if I'm posting this in the correct place but...I was just wondering if anyone had a fool proof cake recipe? I've gone through a whole bag of flour (the 5 pound ones) yesterday and my cakes aren't turning out right! The cakes are either as hard as a rock or they just break apart when I pick it up! oh! and I had one that had this hard looking crust at the bottom of the cake (where the batter was sitting in the pan).

(you can probably tell that I'm a total newbie with baking icon_razz.gif )

thanks in advance!
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post #2 of 25
5/14/10 at 12:06pm
I'm a total fan of box mixes. Try searching for doctored cake mixes, which start with a box. They seem to have much better results.
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post #3 of 25
5/14/10 at 4:05pm
What kind of flour are you using? Is your baking powder fresh? The doctored recipes that start with a box mix are really good!
http://www.facebook.com/pages/The-Cake-Junky/163703477021476
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http://www.facebook.com/pages/The-Cake-Junky/163703477021476
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post #4 of 25
5/14/10 at 4:07pm
Quote:
Originally Posted by ilovemylittleone

I'm a total fan of box mixes. Try searching for doctored cake mixes, which start with a box. They seem to have much better results.



ditto thumbs_up.gif
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #5 of 25
5/14/10 at 4:19pm
How about posting a recipe you used and let us look it over.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #6 of 25
5/14/10 at 4:31pm
Quote:
Quote:



Try putting an oven thermometer in your oven just to make sure it's accurate. Maybe the actual internal temp is too high. I had the exact same problem as you in the beginning (yeah, that's just a few months ago..lol). Cake after cake after cake icon_cry.gif

Thankfully, CC taught me the flower nail method (plus I use the strips) and I haven't had a problem since icon_biggrin.gif

HTH thumbs_up.gif
http://cakecentral.com/cake-decorating-ftopict-654803-free.html+flower+tutorials

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http://cakecentral.com/cake-decorating-ftopict-654803-free.html+flower+tutorials

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post #7 of 25
5/14/10 at 4:32pm
I swear one day I am going to learn how to use this darn "quote" thingy!!!!! icon_confused.gif
http://cakecentral.com/cake-decorating-ftopict-654803-free.html+flower+tutorials

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post #8 of 25
5/14/10 at 5:02pm
I think that using cake flour is very important and it makes a big difference in the texture of the cake. Also I like using recipes that whip egg whites separately and are folded in to the batter. They seem to come out lighter and fluffier like cake mixes.

I think you're doing the right thing by practicing your cakes until you find the recipes that work for you.

DianaJJ
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post #9 of 25
5/14/10 at 6:01pm
a baking stone has made all the difference in the world for me. I never baked a thing (I should clearify, an edible thing) in my life up until a little less than a year ago. I was horrible up until my husband bought me the Bakewise cookbook.

Awesome.
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post #10 of 25
5/14/10 at 6:18pm
the wasc recipe is pretty fool proof.
Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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post #11 of 25
5/14/10 at 6:24pm
Is your oven working? It sounds like it could be more than just your abilities or your flour.

icon_smile.gif
Always put your eggs in one basket.......why do you want to carry two?
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Always put your eggs in one basket.......why do you want to carry two?
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post #12 of 25
5/14/10 at 6:29pm
Quote:
Originally Posted by noahsmummy

the wasc recipe is pretty fool proof.



It WAS considered fool proof until it met me !! icon_lol.gif
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
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laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
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post #13 of 25
5/14/10 at 6:42pm
lol ohhh dont tell me that! ive actually never tried it myself, but will be this week! im always hearing how great it is...

another one is the cake mix extender recipe on this site, ive used that a few times and its come out beautifully. and that was when i was a TOTAL newbie.. i.e i did i 2 tire cake without any support whatsoever..=/ and its was a heavy bastard.. that was using the extender mix and it held up... (thank gosh)
Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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post #14 of 25
5/14/10 at 6:59pm
I like to use the WASC. . Hope it will be helpful.
AKA- Frostine on my blog
That Really Frosts Me.com
Cake decorating and other sweet adventures.
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AKA- Frostine on my blog
That Really Frosts Me.com
Cake decorating and other sweet adventures.
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post #15 of 25
5/14/10 at 7:01pm
This might seem dumb, but what does WASC mean? I have seen this several times and I keep wondering what it means. Can someone please tell me? Thanks icon_redface.gif
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