Delicious but flat
Posted: 03 April 2010 05:12 PM   [ Ignore ]
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ALL of my cakes come out level (magic strips) and flavorful (Cakebible), but too flat!  I can never achieve enough height.  I live in Hawaii.  It is always hot and humid.  I suspect this impacts the structure.  The batter never fills the pan to the height indicated in the recipe.  Any advice on baking under these conditions?

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Posted: 04 April 2010 12:07 AM   [ Ignore ]   [ # 1 ]
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Julie, Thanks for the lead.  Yes, I weigh all ingredients.  I am beating according to directions, but do use a handheld mixer (the instructions generally say to use a “high” setting instead of medium).  Is there a powerful stand mixer that is affordable for the occasional baker?

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Posted: 04 April 2010 12:53 AM   [ Ignore ]   [ # 2 ]
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My two most recent flops were the Golden Genoise and the Perfect All-American Chocolate Butter cake.  It was my first attempt at the genoise.  The egg yolks never attained the increased volume they should have when mixing.  Similarly, the chocolate butter cake never attained the volume either - based on the final level of the batter in the pans. 

My trouble more generally is that over the past 9 years, the cakes I bake never attain the appropriate height (although it has been acceptable in the past, certainly better than the last two attempts).  I am reading details in the Cake Bible.  I will pay closer attention to temperature of the butter and the eggs.  Almost certainly they were too cold when I attempted the recent Chocolate Butter cake. 

But I suspect a more fundamental problem with the structure that needs to be solved.

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Posted: 04 April 2010 05:36 AM   [ Ignore ]   [ # 3 ]
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Aloha, Hector.  Mahalo for your reply.  Are there any particular issues related to the temperature or humidity of Hawaii that I need to consider?  I live in Hawaii Kai - so it’s generally pretty hot.

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Posted: 04 April 2010 08:09 PM   [ Ignore ]   [ # 4 ]
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~Freshkid:  Thanks for the suggested reading.  I will start from zero and check everything.

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