Cold ingredients will prevent the batter from properly aerating during the mixing stage. Lesson learned: beat butter and sugar and eggs at … says: I, too, have experienced the exact same problem with my favorite cake recipe. The Result: Cookies spread too much or cakes are too dense. If you used AP flour, you have to be careful not to over-mix the batter or you'll cause the gluten to react and the cake will be too dense. The iced cakes you get in a bakery are much lighter, because they use a different type of layer. Jo’s solution: I’d start again, as even if you do manage to rescue it, it will be heavy and not as nice. tl;dr - for dense cookies, bake slower at a lower temperature This is not rigorous, but the analogy may be a good explanation: Right after the dough is mixed, its … Leave it to stand for a little while – don’t attempt to get it out of the tin when it’s scorching hot. Then I put them on a cookie sheet on 300 degrees F and cook them until they are nice and dry, it takes about 30 minutes. https://www.bhg.com/recipes/how-to/bake/how-to-fix-a-cake-that-sank If you wonder how to fix dry cake or how to moisten a dry cake (or soften a hard cake), most importantly, you can use cake strips for even baking of cakes which will ensure even baking of the cakes (for the cakes you are making in the future) and also prevent the edges from drying out. I hear a lot of great things about sweetapolitas vanilla cake recipe though, maybe give that one a try? Combine with dairy to get the added fat by using 3/4 cup liquid and 1/4 cup sour cream or buttermilk. http://www.bbcgoodfood.com/recipes/10860/easy-vanilla-cake. Your oven needs to be at the right temperature prior to placing … Then beat in the eggs. Someone posted it on fb again :Phttp://www.thecakeblog.com/2012/05/is-butter-better.html. There are holes and tunnels in your cake Cakes that have … See the two slices of lemon cake above? My cake is very dense. Flour is loaded with heavy gluten that can weigh a cake down. We've heard questions about lumps and cracks, and crusts. of baking soda for every 1 C. of flour in the recipe. I do not know what I am doing wrong. Once again, you think you have baked the perfect cake… until you try to take it out … 7 Rules For Baking The Perfect Cake And How To Fix Any Mistakes. I’m not really knowledgeable with some of the science of baking but maybe trying a different fat in your recipe? Developing the flour's gluten too much means the cake will rise beautifully in the oven – then sink (a little, or a lot) as soon as you pull it out. I use sour cream and milk in my cake recipes, definitely yields a moister cake I think. Vanilla Cake. I find patting the dough into an oblong and cutting the scones with a knife works better than using a cutter, as you won’t need to keep rerolling the dough to cut out the scones. Try making a 1-2-3-4 cake instead of a pound cake (i.e. Easy Vanilla Cake Dinner Then Dessert. Hi All, I recently decided to take up cake baking and decorating as a hobby. question Over the years, I have tried a number of different variables to solve the problem because I love the cake recipe too much to give up on it. Butter tends to make a denser cake unless you whip the heck out of it, but of course it tastes better than shortening. How to Make a Box Cake Denser Preheat oven to 350°F and lightly coat the bottom of the cake pan with oil. The correctly-mixed cupcake was light and airy and, well, the ultimate vanilla cupcake. Fortunately, the cake can be repurposed for other dessert recipes. Combine cake mix and instant pudding mix in a large bowl. 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