Gelantinous Layer On Bottom Of Cake?!?!
Baking By nanasmom Updated 8 Nov 2013 , 10:34pm by cupcakemaker
Ok, I need some serious help here. I have a recipe for vanilla cake that I made once as a cake and a bunch of other times as cupcakes and they always came out phenomenal. The last two times I made them as cakes, I got this gelatinous layer at the bottom of the cake. I can layer off that piece but I feel like the gelatinous layer ends up changing the texture of the cake. Any idea why this is happening? Help! I love the taste of the cake so I am trying to salvage the recipe.
are you creaming the sugar and butter enough--if you are in fact using butter and not oil is it a nice consistency not too soft? are you getting a good emulsion of ingredients? do your ingredients look separated in the process anywhere?
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are you creaming the sugar and butter enough--if you are in fact using butter and not oil is it a nice consistency not too soft? are you getting a good emulsion of ingredients? do your ingredients look separated in the process anywhere?
Unfortunately, I am using margarine but have used it successfully in the past in this recipe. The recipe says that the magarine should be cut and mixed into the dry ingredients until it looks like sand. The first time I had this issue, I doubled the recipe so I thought maybe the ingredients didn’t incorporate well. This time I made a single recipe and everything was mixed perfectly and it happened again.
i've never made a cake that way--don't know--good luck though
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