Cake Central › Cake Forums › Cake Talk › Cake Decorating › Dry "From Scratch" Cakes
New Posts  All Forums:Forum Nav:

Dry "From Scratch" Cakes

post #1 of 3
Thread Starter 
I have had 2 cake classes, and I've been playing around with cakes ever since I finished them. I own "Heavenly Cakes" by Rose Levy, and also Baking with the Cake Boss. It seems when I bake a cake from scratch, they don't turn out as moist as box cakes do.

I just make cakes for a hobby. Like if I need to bring something, I'll bring a batch of pretty frosted cupcakes.

I prefer scratch, but not if they are more dry than box mixes. My pans are aluminum mostly by Fat Daddio, and it doesn't matter what recipe I use. All of them comes out drier than box cake mixes.

I don't get this. I like to bake from scratch.

--Rhonda
post #2 of 3
You are being too generous with your cake flour, if you are measuring in cups. The brands of cake/pastry flour I have always used ALL say to sift first, then to measure by scooping and sweeping off the top.

If you are weighing your flour, then you might be overmixing. I know that I have a lot more success with creamed recipes than with the all-in ones. Folding the flour in by hand prevents trouble.

I add a little yogurt (1/4 cup per cup of butter, added at the end) as tenderizer and moisture insurance. No other changes, and it works.
post #3 of 3
Thread Starter 
Quote:
Originally Posted by BakingIrene

You are being too generous with your cake flour, if you are measuring in cups. The brands of cake/pastry flour I have always used ALL say to sift first, then to measure by scooping and sweeping off the top.

If you are weighing your flour, then you might be overmixing. I know that I have a lot more success with creamed recipes than with the all-in ones. Folding the flour in by hand prevents trouble.

I add a little yogurt (1/4 cup per cup of butter, added at the end) as tenderizer and moisture insurance. No other changes, and it works.



I don't weigh my flour. I do shift it. But I measure before shifting. I usually have yogurt on hand. I am going to try to measure after shifting, and add yogurt to see if that helps. I do weigh my eggs in the Rose Levy book.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Dry "From Scratch" Cakes