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My cake don't raise - Page 2

post #16 of 24
Thread Starter 

Thank you all for your suggestions. I will take them into consideration. :)

post #17 of 24

cakelove2105 I meant no disrespect, if you look at my post I said it seems a lot like a pound cake recipe except for the baking powder and it is unusual for a cake recipe to me.  I was responding to suzied's post about the fat to flour ratio, should have replied under her post. When there was no response from you I thought it might have been a joke as it has happened on this site before. You put as much baking powder in your cake as you want too. Your World, sorry for responding to your post about why Your cake doesn't rise and trying to help. Deuces!

“I'm a self taught baker who started out with no money, no business plan or PR and no intentions of having a business; it has been a very organic growth.”

 

By Lily Vanilli, my new hero

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“I'm a self taught baker who started out with no money, no business plan or PR and no intentions of having a business; it has been a very organic growth.”

 

By Lily Vanilli, my new hero

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post #18 of 24
Quote:
Originally Posted by enga View Post
 

cakelove2105 I meant no disrespect, if you look at my post I said it seems a lot like a pound cake recipe except for the baking powder and it is unusual for a cake recipe to me.  I was responding to suzied's post about the fat to flour ratio, should have replied under her post. When there was no response from you I thought it might have been a joke as it has happened on this site before. You put as much baking powder in your cake as you want too. Your World, sorry for responding to your post about why Your cake doesn't rise and trying to help. Deuces!

Did I mention anything about "fat" in my post? I don't think so " Enga"  that recipe isn't mine. Not sure what you are referring to.

In the house of the wise, are stores. But a foolish man devours all he has. (proverb 21:20NIV)
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In the house of the wise, are stores. But a foolish man devours all he has. (proverb 21:20NIV)
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post #19 of 24
Quote:
Originally Posted by suzied View Post
 

Did I mention anything about "fat" in my post? I don't think so " Enga"  that recipe isn't mine. Not sure what you are referring to.


No you didn't mention fat, I did. You mentioned that you make a lot of pound cakes. So I replied to you about the fat to flour ratio in a pound cake. I also stated that most traditional pound cakes don't have baking powder in them. Which is why I was miffed by the recipe and said it was weird (meaning something I have never ran across before) not that it was a bad thing, just unusual , cakelove, and I never said the recipe was yours "suzied".

 

You learn something everyday. The other day I learned that I could make a pretty nice vanilla cupcake using 1 egg and 1 egg white that I thought wouldn't rise. Today I learned not to call someone's recipe weird and not to use a fellow posters name in my explanation.

 

I am so sorry that I made you both so angry. Believe me, it will never happen again.  OP, I wish you luck with your recipe.

“I'm a self taught baker who started out with no money, no business plan or PR and no intentions of having a business; it has been a very organic growth.”

 

By Lily Vanilli, my new hero

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“I'm a self taught baker who started out with no money, no business plan or PR and no intentions of having a business; it has been a very organic growth.”

 

By Lily Vanilli, my new hero

Reply
post #20 of 24
Thread Starter 
Quote:
Originally Posted by enga View Post

cakelove2105 I meant no disrespect, if you look at my post I said it seems a lot like a pound cake recipe except for the baking powder and it is unusual for a cake recipe to me.  I was responding to suzied's post about the fat to flour ratio, should have replied under her post. When there was no response from you I thought it might have been a joke as it has happened on this site before. You put as much baking powder in your cake as you want too. Your World, sorry for responding to your post about why Your cake doesn't rise and trying to help. Deuces!

I did not mean like that. Dont get it twisted. What I meant was that my whole recipe might sound wierd as its a dominican cake. Never meant to disrespect. All comments are welcome. I have had people here that In fact have disrespected me and Ive never said anything to offend them, and I'm not going to start with you.
post #21 of 24
Thread Starter 
Quote:
Originally Posted by enga View Post

I don't know cakelove2105 that sounds an awful lot like a pound cake recipe. But they don't use baking powder or baking soda in any of the recipes that I have seen and used.

The reason I said this is because I noticed the recipe calls for a pound of flour and a pound of sugar. This site explains how pound cake got its name because it called for a pound of most of the ingredients.

http://whatscookingamerica.net/History/Cakes/PoundCake.htm

Here is one recipe
  • 1 pound (3 1/4 cups) all-purpose flour
  • 1 tablespoon coarse salt
  • 4 sticks softened unsalted butter, plus more for pans
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large, room-temperature eggs

Do you mind my asking where you got this recipe from?

I got it from a domincan website. You forgot to mention the baking powder in your recipe.
post #22 of 24
cakelove, can we start over? I got the recipe above from a traditional pound cake recipe. They do not use baking powder or chemical leavening in them.
That is why I original thought your cake recipe was a pound cake recipe but it had baking powder as one of the ingredients, so I started wondering why it wouldn't rise.

I really was just trying to help you. I was not trying to be rude to anyone. I tried to reply to suzied because she stated that she makes a lot of pound cakes. I thought she was talking to me because I was the one who brought up pound cakes. This seems like a big misunderstanding, that is why I don't post a lot on here because things can quickly heat up.

I sincerely hope you find out what the problem is as to why your cake wont rise. If you have made this recipe before with no problems,then (as others have stated above), it could be your ingredients, the temperature of them, or your oven.

Good Luck!

“I'm a self taught baker who started out with no money, no business plan or PR and no intentions of having a business; it has been a very organic growth.”

 

By Lily Vanilli, my new hero

Reply

“I'm a self taught baker who started out with no money, no business plan or PR and no intentions of having a business; it has been a very organic growth.”

 

By Lily Vanilli, my new hero

Reply
post #23 of 24
Hi cakelove2105 I found this at work. I think it will really help. icon_smile.gif

http://dominicanflavor.com/desserts/dominican-style-cakebizcocho-dominicano.html

“I'm a self taught baker who started out with no money, no business plan or PR and no intentions of having a business; it has been a very organic growth.”

 

By Lily Vanilli, my new hero

Reply

“I'm a self taught baker who started out with no money, no business plan or PR and no intentions of having a business; it has been a very organic growth.”

 

By Lily Vanilli, my new hero

Reply
post #24 of 24
Thread Starter 
Quote:
Originally Posted by enga View Post

Hi cakelove2105 I found this at work. I think it will really help. icon_smile.gif

http://dominicanflavor.com/desserts/dominican-style-cakebizcocho-dominicano.html

Oh thanks a lot :)

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