I need help baking a cake! Can you help me?!


Question: Okay so i am making a cake from a betty crocker box . I know there is nothing to it, but last night i made one in advance just to see how it would come out and it turns out that it's too soft and fragile . Once you start eating it it crumbles.

I was just wondering how i could make it more firmer? Should i add more flour and how much? Thanks alot =)


Answers: Okay so i am making a cake from a betty crocker box . I know there is nothing to it, but last night i made one in advance just to see how it would come out and it turns out that it's too soft and fragile . Once you start eating it it crumbles.

I was just wondering how i could make it more firmer? Should i add more flour and how much? Thanks alot =)

It sounds like you made it perfectly; moist and tender is what you are striving for. Ok, sometimes even too moist and tender is too much. I know and understand, my homemade coconut cake falls apart occasionally, but it always tastes great.

Check to see that you are following the recipes instructions correctly and at the right altitude. Believe it or not, but altitude and humidity play a large roll in how baked good come out. Rainy days I won't even attempt to bake a loaf of bread, it never rises as well. If you did follow all instructions and measured everything precisely, only to have a cake that falls apart, you might want to try "adding a tablespoon extra of Crisco or Wesson oil" even if the box doesn't call for any oil you may need it and it certainly won't hurt the cake. The oil should help with the texture and make the cake "hold together" better without compromising the delicate texture.

If you would like to bake a cake from scratch, that is a wonderful idea. They are a little time consuming at first, but very easy to do. Do your self a favor and do your first one when you aren't under the pressure of guest during a holiday event. Next time bake one (that someone has tried before) in advance and freeze it, most cakes when thawed taste like they were just made. Some recipes are a little tricky, but all require precision. If you would like to try a few recipes send me an email, be happy to send a few of my favorites along.

Instead of trying to change the mix you've got, I'd get a pound cake mix, if you need something firmer.

Don't make a cake from a "Betty Crocker Box". Get a good, basic, cook book. Select a recipe and follow it exactly. That's right, exact measurements of flour, butter, number of eggs etc. Put it in the oven on the recommended heat and cook it for the exact time. Honestly, you can't go wrong. It's the way I do it and perfection every time.!

1 package Betty Crocker? SuperMoist? white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs (including yolks)
1 box (4-serving size) strawberry-flavored gelatin
1 tablespoon grated lime peel
1 to 2 teaspoons rum extract
Lime Frosting
1 container (1 lb) Betty Crocker? Rich & Creamy vanilla frosting
2 teaspoons grated lime peel
Garnish
8 fresh whole strawberries


1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, water, oil, eggs, gelatin, 1 tablespoon lime peel and the rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
2. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. Stir 2 teaspoons lime peel into frosting. Spread frosting evenly over cake. Store loosely covered at room temperature. Just before serving, cut each whole strawberry in half, leaving leaves on. Garnish cake with strawberry halves.

You ate it too fresh. If you want to layer it just freeze it and then slice and fill it. If you like to use it as is use a tooth pick and poke it all over . Make a mixture of some raspberry jam and juice and brush it over the cake. It will make is moister and it will not crumble as much either.





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