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Cake is "Too Heavy" - Page 2

post #16 of 24
People (and in particular colleagues) are odd. I bring in cakes and other baked things from time to time. One of my colleagues asks me if it is one of my weird recipes with stuff missing and does not eat them. By stuff missing he is referring to the recipes I have which have no dairy/eggs and when I bring them in I tell various people that they have no whatever in it. Eg my boss doesnt eat eggs so if there are no eggs in a recipe I will tell him so he can eat it.
I was a bit irritated at first but now I just think there is more for those who do want it if he doesnt have any!

If you want to try a lighter cake for interests sake try a fat free sponge - normally used for swiss rolls or let me know if you want the recipe but cant find it.
post #17 of 24
Thread Starter 
Great advice, thank you. Love the idea of reading a book about the science of baking!!!! Thanks for that suggestion!!! Auzzi, the guy actually bothers me, but it's because I like him the least, I don't want to give him a reason to say ANYTHING negative. Thanks again everyone!
post #18 of 24
I'm willing to bet he will NEVER be happy with anything you bring in... some people are just like that. Especially if you don't like them.
post #19 of 24
Sounds to me he 1) isn't going to be satisfied with anything and just likes to complain and 2) he is probably someone who is used to box mixes, not scratch cakes. If everyone else says they are great I wouldn't worry about what he has to say.
post #20 of 24
I agree with some of the others that he will never be happy no matter what type of cake you make. I have a friend who said the same thing about my cakes. So after many "your cakes are too heavy" comments, I used a cake mix and didnt tell her and she still said it was too heavy/dense! After that I decided she would never like a cake I made no matter what and i didn't need to worry about it anymore!
post #21 of 24
Quote:
Originally Posted by StacyN

I agree with some of the others that he will never be happy no matter what type of cake you make. I have a friend who said the same thing about my cakes. So after many "your cakes are too heavy" comments, I used a cake mix and didnt tell her and she still said it was too heavy/dense! After that I decided she would never like a cake I made no matter what and i didn't need to worry about it anymore!


That gave me a chuckle Stacy. I think you are right, she wouldn't have been happy regardless.
post #22 of 24
Scratch cakes are heavier than box cakes BUT taste soooo much better. My scratch cakes were labeled as "too heavy" and hard by my son, but I started using a light silver pan which took care of the hardness of my cakes and I sometimes add baking powder to the mix which helps with the heavyness. I have found out adding 1 tsp baking powder to 2 cup flour. I also now sift my flour ALWAYS with the other dry ingredients and now fold in the flour mixture last and finish mixing by hand ( until all is moistened, it has lumps but bakes ok and MUCH lighter cakes). Now my cakes are lighter, requested more to the point that I'm opening a store to handle the orders!

What I've learned from hard heavy cakes is; the pan color has alot to do with the cooking - dark color mades my cakes hard I think because dark colors draw heat and it draws too much heat for the cake; sifting my flour ALWAYS and ADDING FLOUR MIXTURE LAST and FINAL MIXING BY HAND TO JUST MOISTEN the flour keeps the flour protien from escaping making the cake dry and heavy. These have proven a BIG PLUS for my cakes. I hope this helps you as I know how disappointing it can be to get negative comments about your cakes, no matter how tough you are.
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post #23 of 24
There's a big controversy about whether to start with the dry ingredients and putting the moist ones in last or the other way around. I find my cakes turn out better when I add the dry ingredients last, too, and like you say ALWAYS sifted. I'm going to take your advice about just mixing in the dry ingredients at the end instead of beating them. That way the glutens don't develop and I'm sure the cake will be a lot more tender. After all, that's the way you make pancake batter to keep them light.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #24 of 24
I've never heard of the controversy of adding dry first or last, but I did see America Kitchen add the dry last because of gluten affect if batter is beaten too long. I used to do this (beat batter until all lumps were gone and batter was smooth) but my cakes were super heavy, now they are light and taste better. According to my personel experiences I will add the flour last , sift always and do the final mixing by hand leaving lumps, this makes a much better cake.

As for your co-worker, one out of an office of people is still a good record. Some people can't be satisfied no matter what you do! Keep baking if this is what you like! I ignored my sons comments and kept baking, now I'm getting ready to open my own shop and EVERYONE loves my cakes, even him now!
Continue baking!!!
For a Sensational Treat Try Nanassweets!
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