Flour Question/please Help
Decorating By SCPATTICAKESCREACTIONS Updated 29 Jan 2007 , 10:26pm by kelleym
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??
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)
I always use unbleached flour and I've never had a problem. I agree that it sounds undercooked.
Quote by @%username% on %date%
%body%