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Good cake decorating....BAD cakes :(

post #1 of 26
11/28/11 at 12:18pm
Thread Starter 
Hi all,

I'm pretty new to this cake decorating gig (Feb/2011) and really enjoy the creative freedom cake decorating gives me, but enough with the horrible tasting cakes already!!! I know my family and friends are being nice by telling me my cakes taste "fine" but when I try them, they taste horrible...they're either to dry, flavorless, or taste like they're raw (even though I exceed cooking times and they're practically burnt on the tops).

The only cakes that come out beautifully are the boxed cakes, but I know I'm better than that. I can't tell you how many cakes I've baked since Feb trying to find my "go-to" cakes and no luck. If they come out good one day, the next day they bake up horrible. No consistency in any of my recipes and I'm afraid I'll lose wonderful customers.

Any help/advice would be much appreciated!!!
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post #2 of 26
11/28/11 at 12:51pm
It sounds like you are baking from scratch. If you are what matters is finding reliable recipes AND using the same consistent techniques. It's all about technique when it comes to scratch baking. The only reason I can think of not having consistent results is if you are doing things differently everytime.
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post #3 of 26
11/28/11 at 1:03pm
"The only cakes that come out beautifully are the boxed cakes, but I know I'm better than that. "

There's nothing wrong with box mixes. The main appeal for me is the preservatives, but they are also consistent, as you have found.

I don't think I've made a straight box cake without "adjusting" it since I was 12, as most box bakers will tell you.

You might rethink the box cakes until you do find a "go-to" recipe that works for you.
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post #4 of 26
11/28/11 at 1:20pm
Thread Starter 
Thanks jgifford....I don't mean to offend. If anything, I LOVE boxed cakes..always have and always will, but there's something so satisfying about baking from scratch.
QTCakes1, I realize consistency is KEY so I always make sure to be consistent with every recipe, but like I said, it's a hit or miss with me. Just bought The Cake Bible...maybe that'll help??? icon_smile.gif

Thanks for your replies...any other feedback is greatly welcomed and appreciated!
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post #5 of 26
11/28/11 at 1:23pm
Hey, Sweet Heart - - didn't mean to make you think I was offended. I don't have a problem with it, just wanted to point out another option for you. icon_smile.gif

We get enough frustration in this business without putting more pressure on ourselves. We're all kind of OCD or we wouldn't be doing this.
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post #6 of 26
11/28/11 at 1:41pm
Scratch baking IS hard! I personally love boxed mixes with extenders so I can add my own touch, yet yield moist and consistent results with little effort.,...and I only use it for my vanilla cake because I have not had the time recently to continue my search for the perfect scratch white/vanilla cake! The key, like said before, with scratch is making sure everything is point on every time you make it. For this, I would suggest making a small investment into a good food scale! You can find them fairly cheap at walmart, bed bath and beyond..or anywhere online. Using measuring cups will not produce consistent cakes. Pay close attention to the directions in your recipe as well. If it says use "cake flour" USE IT. I use it in ALL my cake recipes because its a much finer flour than AP and makes a nicer crumb. HTH don't give up!
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post #7 of 26
11/28/11 at 2:04pm
I have the Cake Bible. I like it for the science read of it, but for cake recipes, I don't like them. I think the Cake Bible has excellent buttercream/filling recipes that I do use. I think she'll teach you some good techniques, but I don't care for her cake recipes.
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post #8 of 26
11/28/11 at 2:09pm
There's a recipe here on cakecentral from the mermaid bakery that SAVED my baking life. It's all I use. Comes out nice and moist each time. Also wonderful to stack and carve with. You have to follow the directions precisely and what I think makes the difference between a moist cake and a cornbread type cake is making sure that ALL of your ingredients are at room temp and that you beat your butter/sugar until fluffy. It's a beautiful recipe!
Fedra
http://cakecentral.com/recipes/vanilla-butter-cake-from-the-mermaid-bakery/
Cake just happens....
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Cake just happens....
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post #9 of 26
11/28/11 at 2:13pm
have you every thought it could be the flour you are using..... Had to taste an Irish bread contest once and one was so bad.... family claimed everyone loved it.... we believed it was the flour. When I am in states I am always picking up the biggest bags of King Arthur flour or Martha white because they are beautiful for baking.... also does your recipe call for cake flour instead of all purpose flour. Try switching flour brands or try cake flour... costs alot more but won't develope that glueten like bread taste.
Of course chocolate is the answer!
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Of course chocolate is the answer!
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post #10 of 26
11/28/11 at 2:19pm
As Confections CC advised, get a scale. It will be the best thing you'll do for your baking and it will save you tons of time.

I always had every cake in this book come out great.

http://www.amazon.com/Sky-High-Irresistible-Triple-Layer-Cakes/dp/0811854485

She uses cake flour on most of the recipes.
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post #11 of 26
11/28/11 at 3:55pm
I have no tried this recipe yet, but I read another thread of here about finding a go to white cake recipe. She is member here on CC, maybe she'll pop in on this thread too. Her blog cracked me up and explains lots about scatch baking. Definitly worth a read http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/

I also really love the Vanilla Butter Cake by The Mermaid Bakery that a pp posted the link too. I do find it a little dense for my go to cake though. But I love the taste. Who knows maybe I did something wrong? icon_surprised.gif

For chocolate cake my go to recipe is the Hersey's recipe on here BUT i have issues with it sticking in my pans on me icon_mad.gif so i might need to try another or start lining the bottom of my pans.

Good luck on your search. Scratch baking is HARD. I give you ladies some serious credit.
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post #12 of 26
11/28/11 at 3:57pm
Not to hijack this thread, but does anyone use the method of making their own cake flour by adding cornstarch all purpose flour? I've done this a few times and it seems to work well. It's less expensive than purchasing cake flour. And this way you always have all purpose and cake flour on hand when needed.

Anyone have a bad experience with this or a reason why it is not advisable?
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post #13 of 26
11/28/11 at 4:07pm
You're not hijacking. Any talk about baking is good here.

I haven't done any testing yet with adding the cornstarch. I've heard that it's not the same at all. But sometimes, you have to live with the "approximate" thing. My sister lives in Ecuador. She can't buy cake flour there. She'll have to use the cornstarch addition if I ever translate one of the Sky High recipes and send it to her.

http://www.joepastry.com/category/baking-basics/flour-basics/cake-flour/
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post #14 of 26
11/28/11 at 5:02pm
I recently attended a Taste of Home Cooking School class. King Arthur Flour is one of the sponsors. While plugging that product the chef mentioned that the varying protien content of the flour can cause inconsistent results, even if all other elements are identical. He said the crop location/growing weather, etc. are variables that can impact the protein content.

That is interesting information and also a bit discouraging as it means one key component is always beyond our control.
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post #15 of 26
11/28/11 at 5:52pm
Theres nothing wrong with box cake mixes. I have taken the classic white box cake mix by pillsbury, and have turned it into my own with trying out new recipes and flavors. I personally luv them...to me it is no different when you buy a cake mix or buy store bought fondant or order icing!!! icon_lol.gif
Kakes4Kidz
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Kakes4Kidz
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