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How to make a cake more firm? (Recipe I use included) - Page 2

post #16 of 30
Thread Starter 
Quote:
Originally Posted by Foxicakes

The Swan's Down cake flour generally is on the lowest shelf and near the cake mixes in a Wal-Mart. And, that is in every one I have ever been in looking for it. Further, in the grocery stores, I believe it is in the same place. For whatever reason they don't put it with the flours. I guess because it comes in a red box (with white writing on it) instead of a "bag" like most flours do....HTH



Thanks Foxicakes, I'll check again and may sure to scan for those boxes. I'm pretty sure I did not look through all the boxes that was there.

I just did an online search for unflavored gelatin and it came up with nothing for the Walmarts near me, nor did it find anything for the "online" Walmart as well. Plenty of flavored ones though, lol.
post #17 of 30
Thread Starter 
Quote:
Originally Posted by Mimi209

I changed the way I mix my cakes a few weeks ago, I didn't tell my daughter, and she said right away that she could tell something was different because the cake was firmer than it used to be and much easier to move around.

I use the following:

Pillsbury Moist Supreme White cake mix
1 cup of milk
3 eggs
1/3 cup of oil
1 small pkg of vanilla pudding

If it seems to be a little thick when I am mixing it I will add extra milk.
However it takes longer than 30 - 35 minutes to cook, it takes around 40 - 45 minutes at 350
I don't know if the milk and pudding make it take longer or what.

In the end the cake comes out moist and firm.



Do you think egg whites VS the whole egg is having a factor on my cake's firmness? I'm noticing no one is saying they are using egg whites.
post #18 of 30
Quote:
Originally Posted by Mimi209

I changed the way I mix my cakes a few weeks ago, I didn't tell my daughter, and she said right away that she could tell something was different because the cake was firmer than it used to be and much easier to move around.

I use the following:

Pillsbury Moist Supreme White cake mix
1 cup of milk
3 eggs
1/3 cup of oil
1 small pkg of vanilla pudding

If it seems to be a little thick when I am mixing it I will add extra milk.
However it takes longer than 30 - 35 minutes to cook, it takes around 40 - 45 minutes at 350
I don't know if the milk and pudding make it take longer or what.

In the end the cake comes out moist and firm.



May I ask what kind of milk you use? I made two 6" and two 8" layers just today using Pillsbury Moist Supreme Strawberry and the Durable recipe usmdesigner quoted, and 2 of the layers cracked and crumbled after I cooled and removed them from the pans. Glad to see your recipe because I swore I'd stick to cake dummies after today's frustration!
post #19 of 30
Quote:
Originally Posted by usmdesigner

I would try scratch, but I can't find cake flour in our walmarts. All they have is self rising and all purpose. And I'm not pro enough to go ordering offline for fondants and ingredients.

I guess that's why I am only working with marshmellow fondant instead of other recipes, because I can't find Glycerine and Unflavored Gelatin. We have a Micheal's, but it doesn't have any of this either.



This recipe for MMF is the BEST!

http://cakecentral.com/recipes/3183/rhondas-ultimate-mmf
Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all thy ways acknowledge Him, and He shall direct thy paths. Prov 3:5-6
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Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all thy ways acknowledge Him, and He shall direct thy paths. Prov 3:5-6
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post #20 of 30
usmdesigner: I haven't ever used just egg whites because with adding vanilla pudding to the cake mix, the mix is no longer completely white, so for me it doesn't matter that the yolk changes the "white" cake mix to "light yellow". I don't really know if using the whole egg will make a difference but it would be worth a try on your next cake.


mpetty: I use whole milk (Vitamin D). I cool my smaller cakes for 10 minutes before I remove them from the pan and 15 minutes for bigger cakes. I put parchment paper on top of the cake and turn it over then turn it back over on another piece of parcement paper so it is sitting on the flat bottom. I got that tip from my cousin who used to make wedding cakes.
post #21 of 30
Thread Starter 
Quote:
Originally Posted by Scarlets-Cakes

Quote:
Originally Posted by usmdesigner

I would try scratch, but I can't find cake flour in our walmarts. All they have is self rising and all purpose. And I'm not pro enough to go ordering offline for fondants and ingredients.

I guess that's why I am only working with marshmellow fondant instead of other recipes, because I can't find Glycerine and Unflavored Gelatin. We have a Micheal's, but it doesn't have any of this either.



This recipe for MMF is the BEST!

http://cakecentral.com/recipes/3183/rhondas-ultimate-mmf



Thanks! I'm very happy with the current MMF recipe I use now though, but I did want to try another type of fondant besides a MMF. This is why I was trying to find all these non existent ingrediants icon_biggrin.gif
post #22 of 30
Thread Starter 
Quote:
Originally Posted by Mimi209

usmdesigner: I haven't ever used just egg whites because with adding vanilla pudding to the cake mix, the mix is no longer completely white, so for me it doesn't matter that the yolk changes the "white" cake mix to "light yellow". I don't really know if using the whole egg will make a difference but it would be worth a try on your next cake.



Yeah, I'm not that technical to actually care about the color of the cake. (maybe one day I will?? lol) I just thought the egg whites instead of the yolk had a specific purpose towards the outcome other than color.
post #23 of 30
Use the entire egg, not just the whites.

Unflavored gelatin is sold in every grocery store in the USA. Ask for KNOX Gelatin. (Google KNOX gelatin to get a photo of the box)

For my WASC, I use the recipe you wrote at the beginning of this thread. I don't use milk or unflavored gelatin in my WASC.

Here is an excellent doctored cake mix recipe that tastes fabulous from Janette Pohlman's site for "pound cake" (uses cream cheese):

Cream cheese pound cake
1 pkg (18.25 ounce) fudge or white cake mix
1 package (8 oz.) cream cheese, at room temperature
1/2 cup water
1/2 cup vegetable oil
1/4 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
Cooking Instructions

http://www.pohlmanscakes.com/recipe.php?name=Cream+cheese+pound+cake&id=15
post #24 of 30
usmdesigner, the Unflavored Gelatin I use is the brand name of Knox. It's in an orange and white box. If you can't find it near the jello, try checking by the pectins they sell for preserving, I've seen it in that area before too. I've also read here on CC that you can substitute light corn syrup for the glycerine in the fondant recipes. Hope this helps, good luck!
post #25 of 30
Quote:
Originally Posted by usmdesigner

Yes, I live in Mississippi. I will ask Micheals about the glyerine. At your store, was it in the cake isle? The gelatin I really had no clue in the first place where to look, so that information helps a lot.

We do have a WinnDixie, so I will try them next. It doesn't seem like I live in the boonies since we have 2 Walmarts in 1 city, but I looked those flours over for 5 minutes thinking I might have just missed it, and couldn't find cake flour. Those names might help out though. Thanks for the tips.



Well noooo way that's the boonies!!!!! I have to DRIVE to the next town (city) for my stuff, so I'm the one in the boonies & the cornfields too!!!!

GOOD GOOD LUCK & I'm glad you asked this question, I'm taking notes!!!
TARA*GO FLORIDA GATORS
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TARA*GO FLORIDA GATORS
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post #26 of 30
post #27 of 30
I watch Cake Boss everyday and I also think that the cakes he uses are partially frozen. There's no way you could handles such large sheets of cakes like that without them falling apart. In one episode he complains about cakes layers that weren't taken out of the freezer on time. Also if you watch him trim the cakes you can see the effort he puts in which kinda suggests that the cake layers are frozen. I also trim my cakes partially frozen so that it doesn't fall apart at the edges. It also makes the cake moist somehow. I never decorate a cake after it's cooled from the oven I always bake and freeze a week in advanced or at least 24 hours. I do this because I like a more softer delicate cake rather than a dense cake. If you want to carve the cake then use a cake made with butter since those cakes are more sturdier than cakes made with oil. It will also help to carve the cake while it is partially frozen. I learned that the hard way.
I can do all things through Christ who strengthens me.
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I can do all things through Christ who strengthens me.
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post #28 of 30
Thread Starter 
Quote:
Originally Posted by Debi2

usmdesigner, the Unflavored Gelatin I use is the brand name of Knox. It's in an orange and white box. If you can't find it near the jello, try checking by the pectins they sell for preserving, I've seen it in that area before too. I've also read here on CC that you can substitute light corn syrup for the glycerine in the fondant recipes. Hope this helps, good luck!



From what I am reading, "glucose" syrup can be substituted out for corn syrup, but they say glycerin is a must (although some say it is optional)

I checked Micheals yesterday (called) and they said they have Glycerin used to make soap, but since I really have no clue about glycerin, I didn't know if that is what these recipes are calling for.

I did find Knox Unflavored Gelatin at walmart and found the Swans Cake Flour as well.

So all I'm really trying to track down at this point is the glycerin. Anyone that can help with the glycerin question?

Also, can you get Tylose around anywhere like Walmart, or is this just an online only type deal. I was thinking about maybe trying out gumpaste, and I see the recipe calls for Tylose. That is one of those Glycerin questions, lol. I'm so clueless.
post #29 of 30
I got my glycerine from the pharmacy at Walmart...try that!
post #30 of 30
Thread Starter 
Quote:
Originally Posted by Debi2

I got my glycerine from the pharmacy at Walmart...try that!



I was actually in the pharmacy and saw that! But like I said, I wasn't sure these are all the same thing, lol. I mean, it was "liquid glycerin laxative". Why would I put that in a fondant recipe....

The only one I have seen has been online Wilton glycerin. This is the only one I figured was safe, lol.
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