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crumbly cake

post #1 of 9
6/11/12 at 12:57pm
Thread Starter 
I have a Red Velvet Cake recipe that I have used several times before and its WONDERFUL, with that said, I used the same recipe, the same way and yet the cake turned out very crumbly. I cant for the life of me figure out why. I repeated it a second time with the same results icon_sad.gif , what could be causing this? Any advice will be helpful.
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post #2 of 9
6/11/12 at 2:35pm
there could be something different about the ingredients you are using.
Other than that the only thing I can think of is that you *really, truely* made some kind of mistake in measuring or passed over an ingredient. It can happen and we don't realize it.....
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post #3 of 9
6/11/12 at 2:47pm
Quote:
Originally Posted by kakeladi

Other than that the only thing I can think of is that you *really, truely* made some kind of mistake in measuring or passed over an ingredient. It can happen and we don't realize it.....



You are so right kakeladi...I made a cake one time and the same thing happened, it was all crumbly and I knew it wasn't even the right color. Finally realized I forgot to put the eggs in!! icon_redface.gif I've never made that mistake again.
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post #4 of 9
6/11/12 at 3:05pm
Thread Starter 
I'm sure I didn't forget an ingredient, however the only thing I had different was that normally I would use 1 oz of Wilton red food color and 1 oz of the store bought liquid food color, this time I only used Americolor gel, could that have made the difference?
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post #5 of 9
6/11/12 at 3:13pm
Well, you did cut down on the liquid in the recipe with that difference but I really don't think it should have made *that* much differenceicon_sad.gif After all it was only 2 oz less liquid.
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post #6 of 9
6/11/12 at 4:04pm
Thread Starter 
Thats what I was thinking too, not much of a difference. I am going to try this recipe again, like I said I've made it before without having this problem.
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post #7 of 9
6/12/12 at 12:01am
Check your oven calibration. It can go out from one use to the next.
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post #8 of 9
6/12/12 at 4:17am
Also check your flour.
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post #9 of 9
6/12/12 at 4:52am
Cocoa can affect texture too. Dutch cocoa can make for a relatively drier texture.
Life's too short to make cake pops.
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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au
www.facebook.com/sweetperfectioncakes (come visit sometime!)
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