JESSIQUINA:
Good afternoon to you. Sorry to learn of your baking mishap. I believe I can help you with this baking problem.
Jessi, notice the weight of the cake flour to the weight of the sugar. As you know Jessi, we have here a "HI~RATIO CAKE formula. What I do in these types of recipes, I fool the flour. I reduce the sugar amount by say 3, oz & replace it with honey. then I would continue creaming with just 2, cups (14,oz) of sugar. The balance of sugar I would place it in the dry ingredients (FLOUR). this is MY TECHNIQUE. It has always worked.
Jessi, I would consider using some stronger four as well say 2/3rds cake & 1/3rd gold medal BLEACHED all-purpose flour.
Anyway my friend, enjoy the rest of the day. Good luck to you from Las Vegas, NV.
ZEE. |