"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 03-04-2008, 10:14 PM   #1
Sous Chef
 
smoke king's Avatar
 
Join Date: Mar 2008
Location: elkhorn, ne
Posts: 985
My cakes are too dry!

I've been cooking/baking for about 5 years now (thanks food network!). I really enjoy the baking, and I've taught myself some decorating techniques-nothing too elaborate mind you, but over the years I started making "themed" birthday cakes-you know, cartoon characters, rock band logos, etc, and have developed quite a knack for fondant. but......
Why do my cakes always come out so dry? I've taken to using box cakes, and they come out perfect everytime!
Its not a big deal I guess, cake is cake-but its really starting to bother me!
Any thoughts on what I'm doing wrong?

__________________

__________________
smoke king is offline   Reply With Quote
Old 03-04-2008, 10:20 PM   #2
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Too much flour or leavening (baking soda/baking powder) was used.
Not enough shortening or sugar was used.
The cake was over-baked - the oven temperature was too high and/or the baking time was too long.
__________________

__________________
LadyCook61 is offline   Reply With Quote
Old 03-04-2008, 10:24 PM   #3
Head Chef
 
KAYLINDA's Avatar
 
Join Date: Aug 2005
Location: CHERRYVALE, KANSAS
Posts: 1,313
There are so many variables to cake baking. Your eggs may be smaller than what the recipe used, it may be the way you measure your flour, your oven may be running a little warmer than it should. I would try using about 1/2 cup less flour, adding a little more liquid, or turning my oven down 25 degrees. Hope one of these help. You might also post one of your recipes, so someone can see if they notice anything "out of line".
__________________
KAYLINDA
You can close your eyes to the things you do not want to see, but you can't close your heart to the things you do not want to feel.
KAYLINDA is offline   Reply With Quote
Old 03-04-2008, 10:36 PM   #4
Sous Chef
 
smoke king's Avatar
 
Join Date: Mar 2008
Location: elkhorn, ne
Posts: 985
Thanks. I think you both maybe on the mark-I've tried a number of recipes and the result is always the same. The one exception, for what its worth, seems to be bundt cakes. Trouble is, I've got another childs birthday coming up and its awfully hard to make "Stewie Griffin" from a bundt cake!!!
__________________
smoke king is offline   Reply With Quote
Old 03-04-2008, 11:50 PM   #5
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
Also, try adding a bit more fat (butter, oil, shortening or whatever is called for) also do check your oven temp as already has been suggested.
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 03-05-2008, 06:36 AM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,378
Are you using regular sugar in the full recipe amount?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-05-2008, 09:34 AM   #7
Sous Chef
 
smoke king's Avatar
 
Join Date: Mar 2008
Location: elkhorn, ne
Posts: 985
After several failures, I sought out recipes that included vegetable oil in the
recipe, due to the fact that I have several bundt cake recipes that turn out fabulous everytime, and the one common ingredient that they all had was the inclusion of vegatable oil. But a few weeks ago. I made a "checkerboard" cake for my grandsons 7th birthday.

I had several recipes to choose from; I went with the one that included vegatable oil, and called for a full 10 minutes less on the baking time. I checked it with a wooden skewer (should I be doing that?) and it came out clean about 3 minutes early. Thinking I finally got it, I decorated the cake. But when I cut it-it was the same old story. Last week, I made a birthday cake for my daughter-used a box marble cake and it came out perfectly.

It had'nt occured to me until now that the oven may be off-its at least 20 years old.

And to address Andy M., yes, I am using regular sugar in the full recipe amount-should I be? Like I've mentioned, I'm fairly new at this, and there are no doubt lots of tricks that only come with experience.

Sorry to go on & on, but I would like to thank each and everyone one of you for chiming in-I sincerely appreciate it. After only one day I can see that I'm really going to enjoy DC-thanks for letting me be a part of it!!
__________________
smoke king is offline   Reply With Quote
Old 03-05-2008, 10:19 AM   #8
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Quote:
Originally Posted by smoke king View Post

It had'nt occured to me until now that the oven may be off-its at least 20 years old.
Do you have an oven thermometer ? My old oven used to burn everything, it was off by 30 degrees. Finally ended up getting a new oven , couldn't find a replacement thermostat.
__________________
LadyCook61 is offline   Reply With Quote
Old 03-05-2008, 11:06 AM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,378
Quote:
Originally Posted by smoke king View Post
...And to address Andy M., yes, I am using regular sugar in the full recipe amount-should I be?...

Yes, you should. If you had been subbing another sweetner or using less, that could cause dryness.

Checking for doneness with a wood skewer or toothpick is the usual method and should work. When you tested it and it was "done", it may also have been done ten minutes earlier. No way to tell.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-05-2008, 11:26 AM   #10
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by smoke king
Last week, I made a birthday cake for my daughter-used a box marble cake and it came out perfectly.

It had'nt occured to me until now that the oven may be off-its at least 20 years old.
Just a thought. If the oven was the problem..wouldn't it effect the box cake the same way??

Check flour type...freshness...addtional oil might help. Or Hey! Post your recipe and I'm sure someone here can give you some excellent tips!

Have Fun!
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:45 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.