Hi, I am new and have been searching somewhere that might help me. I attended culinary school about 8 years ago. I have tried to make a yellow cake using my old recipe. My recipe calls for fluid flex which I have. But everytime I make the recipe, the top inch or so sponges up like it supposed to, but the rest of the cake becomes dense. If I recall, I do not have to beat it very long (incorporating air). I tried raising and lowering my oven temperature and I continue to get the same result. I wonder if there may be something wrong with the fluid flex?
post #1 of 13
4/15/04 at 8:46am