As I mentioned earlier, I am going to be baking my daughters wedding cake next July, so I’ve begun ‘practicing.’ I started with the SMB, which came out as delicious as always, and yesterday I baked the chocolate, yellow and white butter cakes, two six inch pans of each.
We are in a new home, so I am getting used to my ovens, plus we are at 3000 feet. Our other home in MT is at 5000 feet so I have learned to adjust everything to high altitude, but in TCB it said this isn’t much of a problem for 3000 feet. All three cakes took about 12 minutes longer then the 30 minutes recommended, which I didn’t mind.
The problem is the chocolate and white cakes came out very delicate and dry. The chocolate is so delicate there would be no way I could ice it without freezing it first. The chocolate cakes also had a slight dome in the middle, which the white and yellow did not. I did put the cake strips on the outside of the pans. I had in the past checked the temperature of the ovens and they were fine, but I didn’t redo this yesterday and probably should have.
Any suggestions on how to adjust this? I am sure it was me, but I’m not sure what I could redo. I’ll be bringing these for a tasting when we see them Saturday anyway, but would like to remake the chocolate and the white in the future so we can taste them ‘correctly.
As I said, I baked two of each, so I have the extra in the refrigerator with the Grand Marnier Syrup on them, I’ll taste a little preview of them tonight.
Thank you Rose for this wonderful sight, and to all the people who put so much effort in sharing ideas. I ordered Valrhona Chocolate (I never heard of it before reading this forum), from Verano’s in Seattle, since they have great prices and do sell smaller bags as well as the 5lb. bags of cocoa. This cocoa is worth the money, the flavor in the chocolate cake is the best I ever had in any cake. We do not have any of the bigger quality supermarkets out here in our rectangular states (no World Market!!!), so I count on learning about new products from other people.