I had to look away while someone else emptied my cake pans... a birthday cake for a colleague, and another crumbly mess. Is it the humidity here? Why is it I can't turn out a decent cake, even with parchment paper? My flour should have had enough gluten in it... is there just so much bayou in the air I need to add less liquid to my baking mixes? Ughhh. This is the SmittenKitchen chocolate layer cake. It's great. It's just the non-vegan version of the cake I made a few months back. I need to find another one... maybe the Veganomicon recipe I've had a few times with cream filling?
23 hours ago
1 comment:
If it's crumbly, it might mean that you used too much flour / not enough sugar. I don't think in cakes you're relying mainly on gluten for structure (for instance, cake flour is low protein) -- I think it's the starch in the flour, and eggs if you're using them , and the sugar contributes to the texture too.
Or it could have to do with how you cooled the cake -- do you make sure to let it cool in the pan for a while (15-20 min?) before removing it?
Do you oil + flour the sides of the pan? (With chocolate cakes you use cocoa powder instead of flour.)
You probably know all this...
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