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it will sound wierd but it's happening

post #1 of 26
Thread Starter 

Hi everyone.

 

I need so somebody to help me. I know it will sound strange but all the cakes I make are good in taste but they have the decfect that they smell like raw rice!! I've thought it might be the Orange juice I use instead of milk (as it's not natural orange juice, it comes in a bottle)  but to be honest I don't know what is wrong. I use plenty of vanilla extract but it doent work. What do I do?  What you guys think it is? I don't like that smell at all.  Cakes are not even supposed to smell like that, and I'm sure that if I make a cake for family event they won't like it either.

 

It's a really strong rice smell and when you put the cake in the fridge it gets even stronger. 

Help pleasssseeeee!!! :(

 

 

 

 

 

 

 

 

post #2 of 26
Why are you using orange juice instead of milk?
post #3 of 26
Thread Starter 
I heard we can use either orange juice, milk, or pineapple juice to make a cake, well, at least dominican cake. I heard they work the same in a cake recipe :/ no?
post #4 of 26

Please post your recipe so we can see if there is something that stands out as the problem.

post #5 of 26
Thread Starter 
Here is icon_smile.gif
Dominican cake
1. 1Lb Flour
2. 2 tablespoons of baking powder
3. 1/2 margarine
4. 1/2 butter
5. 10 eggs
6. 1 Lb Sugar
6. 2 Cups milk or orange juice
8. 2 tablespoons of vanilla extract
9. 2 teaspoons of limon zest
post #6 of 26
I'm not familiar with Dominican cake but for scratch cakes in general, they don't work the same. The juices are acidic and your recipe calls for baking powder, not soda, so there is no alkaline ingredient to neutralize the acid you are adding to a recipe that calls for a neutral liquid. Have you tried baking the same cake with milk to see if there's a difference? May be something else like the brand of flour causing the smell.
post #7 of 26

I would try all butter instead of half margarine and half butter. I agree with vcgea for you to try milk instead of orange juice and see if there is a difference.Also maybe try a different brand of flour. Good luck and let us know how it goes!!!

post #8 of 26
Thread Starter 
I use GOLD all purpose flour. Yes, I'm going to try the milk. Can i use fat free milk or should be whole milk?. Thanks for all your comments and ideas.
post #9 of 26

You could probably use any kind of milk and get away with it but I personally would opt to use whole milk 

post #10 of 26
I'll be very interested in your findings. I have about 20 Dominican cake recipes in a folder. I usually put them on a spreadsheet to see the differences. ALL of them use baking powder, even if you use orange juice. Most of them use half butter, half margarine, instead of all butter. A few use pineapple juice instead of orange juice. Most of them use all purpose flour. I do not see as many eggs being used, though. Some use only 6 eggs. The ones that use 12 eggs use only 6 of the yolks, plus six whole eggs and use the whites for the frosting (suspiro). Some recipes use pineapple juice plus cream!

Do report back! It's a very delicious cake, especially with their pineapple filling.
post #11 of 26
Thread Starter 

Hey thanks for sharing. Would you share some of the recipes you have with me? I would appreciate that if you can. Thanks :)

post #12 of 26
Quote:
Originally Posted by remnant3333 View Post

I would try all butter instead of half margarine and half butter. I agree with vcgea for you to try milk instead of orange juice and see if there is a difference.Also maybe try a different brand of flour. Good luck and let us know how it goes!!!

Dominican cake normally uses half butter/half margarine. . The margarine actually acts similar to high ratio shortening and gives you a softer cake. However, the baking powder seems like a lot. My recipe is about half the size as yours and only calls for 2 teaspoons not tablespoons and 3 eggs. So if I were to use your recipe it would be 6 eggs total.. Also, some baking powders I think have certain chemicals, I'm wondering if it could be the brand you use and the amount. I don't think it's the orange juice, but maybe too much baking powder.
post #13 of 26
Sure I can share. I'll get to my folder tomorrow again. Most of the recipes I have are in Spanish. Some from the CC en Español forum, some from Dominican people in other blogs. Even Toba Garret has one in her book. It's a pretty straightforward recipe most of the time. 1 lb of flour, 1 lb of fat (1/2 butter, 1/2 margarine) and 1 lb of sugar. The difference is usually in the amount of eggs (less) and yes, sometimes less baking powder. Also, there's only 1 cup or 8 oz of liquid only and it can be milk, orange juice, pineapple juice or even water.

I'll contact you tomorrow. As jemchina says, I think it's the eggs or the baking powder.
post #14 of 26
Thread Starter 

thanks! don't worry about the Spanish recipes, Spanish is my first language :)

post #15 of 26
Thread Starter 

Ah, and can you also tell me what websites you have for dominican bakers? 

I appreciate it :)

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