Cake: 2 / Evie: 0
I feel like I've stepped into an alternate universe. I used to know how to bake. And this weekend I've had two cake recipes turn into nasty things that were barely edible.
First I tried this recipe from Martha Stewart a lovely Coconut cake. It turned out very egg-y and flat and not good at all. I wanted to e-mail Marth and tell her to put down the pipe, but then I tried this recipe for Red Velvet cake and it also turned out dense and chewy (though not quite as egg-tastic as the coconut cake).
What am I doing wrong?
a) substituting splenda for sugar
b) not sifting the flour
c) substituting coconut cream for sour cream (coconut cake)
d) substituting pureed beets for red food color (red velvet)
e) using crappy recipes
Help me, o Intarwebs!
And because I do not tolerate defeat, I've ordered some books from the library on cakes and the science of baking. I want to know how to make a truly excellent cake. Any information sources you'd like to offer would be much appreciated. :-)
First I tried this recipe from Martha Stewart a lovely Coconut cake. It turned out very egg-y and flat and not good at all. I wanted to e-mail Marth and tell her to put down the pipe, but then I tried this recipe for Red Velvet cake and it also turned out dense and chewy (though not quite as egg-tastic as the coconut cake).
What am I doing wrong?
a) substituting splenda for sugar
b) not sifting the flour
c) substituting coconut cream for sour cream (coconut cake)
d) substituting pureed beets for red food color (red velvet)
e) using crappy recipes
Help me, o Intarwebs!
And because I do not tolerate defeat, I've ordered some books from the library on cakes and the science of baking. I want to know how to make a truly excellent cake. Any information sources you'd like to offer would be much appreciated. :-)