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Firm cakes

post #1 of 4
Thread Starter 
What's your best tip on making a nice firm cake? I thought I heard once that decreasing the oil in a box cake will help it firm up a bit.
post #2 of 4
I used the super enhanced cake recipe from here and really liked it.. it's firm, yet moist... I really like the taste of it icon_smile.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #3 of 4
I haven't heard of the super enhanced cake recipe, where can I find it? (sounds like it should have bionic powers, LOL)

I have used the WASC for doctored cake mixs (white almond sour cream) and it makes a firmer cake. I even used it on a cherry chip cake mix, (left out the almond and used whole eggs instead of whites) and it tasted heavenly.
Amy in Alaska
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Amy in Alaska
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post #4 of 4
Here is the link to the recipe .. I've used this recipe and really like the way it taste.. I've had a lot of compliments on it too when used for my bridal cakes.

http://cakecentral.com/cake_recipe-1953-64-Super-Enhanced-Cake-Formula.html
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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