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
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.
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.
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