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Cake Lovers!

post #1 of 5
Thread Starter 
Help please...I baked a 14 layer yellow cake from scratch for Thanksgiving but it tasted so flat. Needless to say I was highly dissatisified. I put a lot of time, effort and love into baking that cake. I normally don't go by the recipes 100% but this time I did because I wanted my hard work to show and I didn't want to ruin the cake. As I was tasting the batter I noticed it tasted really 'floury'. I didn't have a taste - it was really bland and I tasted more flour than anything. I used 4 1/2 cups of AP flour, 1 1/2 tsp of baking powder, 1/4 tsp of salt, 3 sticks of unsalted butter, 2 1/2 cup of sugar (granulated), 6 eggs, 3 cups of milk and 1 1/2 tsp of vanila extract. I pulled the recipe from http://www.oprah.com/food/The-Smith-Familys-12-Layer-Cake I was thinking maybe it was because of the brand of flour I used. I normally would use White Lily but this time I used Gold Medal. Do anyone know why this cake would turn out the way it did? Also, what brand of flour do you use when you bake cakes?
post #2 of 5
Quote:
Originally Posted by Shrondag View Post

...I pulled the recipe from http://www.oprah.com/food/The-Smith-Familys-12-Layer-Cake I was thinking maybe it was because of the brand of flour I used. I normally would use White Lily but this time I used Gold Medal. Do anyone know why this cake would turn out the way it did? Also, what brand of flour do you use when you bake cakes?

White Lily (hereafter, WL) is a soft wheat whereas Gold Medal is hard wheat.  WL's AP flour (3g protein) acts more like pastry flour(3g protein) and WL's bread flour(4g protein) acts more like Gold Medal AP flour(4g protein).

 

Which WL flour had you always used?

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #3 of 5
Thread Starter 
I use WL's AP most times when I bake cake. I used GM's AP to make the 12 layer cake that tasted like flour.
post #4 of 5
Quote:
Originally Posted by Shrondag View Post

I use WL's AP most times when I bake cake. I used GM's AP to make the 12 layer cake that tasted like flour.


Then use what's called cake (or pastry) flour in that cake recipe.  It's protein level matches that of WL AP flour.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #5 of 5
Thread Starter 
Thanks! I'm going to try it again. This time I will use the cake flour.
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