Flour Question/please Help

Decorating By SCPATTICAKESCREACTIONS Updated 29 Jan 2007 , 10:26pm by kelleym

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SCPATTICAKESCREACTIONS Posted 29 Jan 2007 , 8:18pm
post #1 of 3

Okay...help me out here!! I had a 2 tier 16th birthday cake to make this weekend...top layer red velvet (I used Paula Dean's recipe) it turned out awesome...the bottom layer was to be my cream cheese pound cake. I have made this cake 1000 times and only had it flop once. Well the party was at 8pm Saturday night...at 1pm when I started to level to decorate, the nightmare began. The inside was so dense and packy it almost looked raw. Needless to say I was baking cakes and putting them in the freezer to cool...took the last one out of the oven (they were 12 inch cakes) at 515. The only thing that I did differently was I used unbleached flour. Has this ever happened to anyone else??

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coffeecake Posted 29 Jan 2007 , 9:05pm
post #2 of 3

I have never had unbleached flour make a difference - maybe your oven was off that day??

(I have had THAT happen to me, flip it on to preheat and then forget to set the correct temperture)

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kelleym Posted 29 Jan 2007 , 10:26pm
post #3 of 3

I always use unbleached flour and I've never had a problem. I agree that it sounds undercooked.

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