Comments on: Cake Baking Tips

By: Julie

Julie — Fri, 16 Oct 2009 05:43:14 +0000

I add a 2 tablespoons of mayo or miracle whip dressing to my batter. My cakes Always come out moist. Depending on how much your making you can up to half a cup.

By: adrienne

adrienne — Tue, 29 Sep 2009 23:32:15 +0000

I make a devil’s food cake that is quite good but just a bit dry. The reciepe calls for seperating the eggs & whipping the whites and folding them in the batter. I makes for a light cake. Is it possible that I am cooking the cake too long?? Would that cause dryness. By the way I use unsalted butter for the shortning.

By: Sanjeevani

Sanjeevani — Wed, 23 Sep 2009 17:41:47 +0000

My family love all type of cakes ( from box cake receipe to flour using cakes also), normally I try to bake once or twice in a week,but now a days I found that the cake are very dry to eat and it become in some particals. I tried to eat with cool whip, condensed milk or any type of cream to make moiste it but not working. please hepl me!!!

By: Nola

Nola — Sat, 12 Sep 2009 01:37:29 +0000

I have a lemon pound cake recipe that i love. Everytime I make this cake (my mom has made it also) the cake cooks for the correct time, I have lessen the time to try and help it bake evenly. I cool the cake completly before cutting. The cake at the bottom looks as if its not done(gummy wet looking). By the way you add lemon pudding mix(box) and milk at the end. Please tell me what I’m doing wrong. I have cooked the cake in a electic oven and a gas oven, same results. I will be more than happy to email the receip for you to test.

Nola

By: Heather

Heather — Thu, 09 Jul 2009 01:44:44 +0000

I live in NC & I have a zucchini cake recipe from a market in Denver, CO. Ive tried the recipe 3 times in NC, and each time the cake comes out dense. I dont remember the cake being dense in Denver (never tried making it in CO). Is it the altitude difference or something else???

By: Adele

Adele — Fri, 03 Jul 2009 19:59:01 +0000

I bake cakes for senior citizens in large pans. The cakes were full of cracks. Could you tell me why this happened?

By: nancy

nancy — Sun, 28 Jun 2009 17:45:51 +0000

while baking a cake I forgot to seperate the whites which were to be beat later and add to the cakes. what will happen to the cake baked that way. It is a pound cake

By: Peggy Bryan

Peggy Bryan — Sat, 20 Jun 2009 01:47:21 +0000

Hi Rick
l make a delicious pound cake and have been for years but recently l’ve noticed that my cake have lots of holes when cut, what am l doing wrong?

Peggy

By: Chef Rick

Chef Rick — Sun, 17 May 2009 17:56:51 +0000

Not unless you have a commercial grade mixer. Even a KitchenAid 5-quart won’t handle two cakes at once and still do a good job.

By: Nguher Kpojime

Nguher Kpojime — Tue, 12 May 2009 15:31:23 +0000

Hi,
was wondering if i could put in 2 recipes of cake in the same mixer would i get a good result?