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Using Push Down method makes a dense cake? - Page 2

post #16 of 25
Quote:
Originally Posted by Bluehue View Post

A dense cake is usually easier to cut = no crumbling.

Another good thing about a Mud Cake, they are always moist.

Bluehue

Yummm...I made my first mud cake a couple a weeks ago. It was so delicious. Sorry to get off topic guys. :) I just wish I had some mud cake right now.

post #17 of 25
Quote:
Originally Posted by ibeeflower View Post

Yummm...I made my first mud cake a couple a weeks ago. It was so delicious. Sorry to get off topic guys. :) I just wish I had some mud cake right now.

lolll thumbs_up.gif

post #18 of 25

The push down method does not make your cakes dense. I use the push down method with my cakes straight from the oven only when my cakes have a belly,etc.  I too freeze my cakes from time to time and never have a problem. You first must allow your cake to cool before freezing and also to prevent your cake from getting hard or dry you must also wrap cake with plastic wrap or saran wrap.  To thaw the cake leave the cake wrapped in the plastic do not remove until cake is thawed this will keep the mositure in. 

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post #19 of 25
Quote:
Originally Posted by costumeczar View Post

Many suggestions on here are not valid. It's like the commercial with the girl and her french model boyfriend...they can't put anything that isn't true on the internet...bon joor!


hahahahahahaha! I love that commercial!!

post #20 of 25

Actually, my Wilton instructor told us to gently push on the surface when the cake first comes out of the oven, only for a slight bulge, not to squish down a giant dome! I don't make tons of cakes, but people always tell me my cakes are yummy. So I guess I haven't made them too dense and hard!
 

post #21 of 25
Thank you all. I'm baking tomorrow so I will keep it all in mind.
post #22 of 25
Dome aside. To prevent bulging I tort and fill my cakes, then either wrap them & place in the fridge or leave them out covered with a cake circle, and let them rest overnight. Sometimes I add a magazine if I need to speed up the process, this allows the cakes to settle which prevents bulging. I learned this from Melissa and BeBe from 'My Cake School' awesome tips and tutorials, videos and message boards for $30/year!
post #23 of 25
Quote:
Originally Posted by ctshappy View Post

Thank you all. I'm baking tomorrow so I will keep it all in mind

If you get a slight rise in the middle of the cake - press down on it - honestly, its not going to make the cake dense - or alter the taste or texture.

People all around the world have been doing it for 100's of years.....

Just because its a new thing for some - doesnt mean its wrong or dangerous or stupid...

You will probably find most have never done it but speak as experts.... they just prefer to slice off the top of the cake.... each to their own - there is no right - no wrong.

 

Bluehue

post #24 of 25

My Wilton instructor also said to push down lightly on the Cale as soo as it comes out of the oven.  All my cakes are not dense.  

post #25 of 25
Quote:
Originally Posted by waggs View Post

My Wilton instructor also said to push down lightly on the Cale as soo as it comes out of the oven.  All my cakes are not dense.  

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