Help!! Trying to make the Golden Butter Cream Cake and it’s failing
Posted: 19 May 2010 01:56 AM   [ Ignore ]
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Hi everyone,

I live in a town where there is only 1 cake designer and she is expensive, so I thought I could do this. I’m trying out recipes to find my favorites.  I tried to make the Golden Butter Cream cake and followed everything exactly. I used Softasilk flour. Everything was weighed and temperature taken.  I wanted to only make 6” cakes for practice cakes and well the bottoms didn’t cook.  They rose really high and then fell flat.  I filled the pans 1/2 way, used Baker’s Joy and parchment.  What happened?  Tasted a small piece and it’s really good.

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Posted: 19 May 2010 11:36 AM   [ Ignore ]   [ # 1 ]
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Yep, I did weigh that small amount, just making sure everything was exact. I’m sure it was baking powder because I just bought it. The cake batter was very thick, is it suppose to be that way?

Thanks

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Posted: 19 May 2010 03:11 PM   [ Ignore ]   [ # 2 ]
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Thank you, I will not use my scale to measure small things. Do you think that is what caused my cake to fall or do you have to adjust the amount of baking powder for smaller pans. The recipe called for a 9” but I only wanted a 6”.  What cake is best for children’s birthday cakes and I live in Arizona so it’s hot and the cakes are for a party outside but in the shade?  The baking powder was fresh.

Thank you

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Posted: 19 May 2010 11:35 PM   [ Ignore ]   [ # 3 ]
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I baked the Golden Cream Cake for the first time on Friday. It is now my FAVORITE cake from TCB. I doubled the recipe and made two 9” layers, and baked it 35 minutes. I had checked on it at 25 minutes and it definitely wasn’t done. I set the timer for 10 minutes, intending to check on it after 5 minutes. I got distracted and didn’t get to it until the timer went off. I was worried that I had over-baked the cakes since the edges started to pull away from the edges. I used Moussaline Buttercream with Grand Marnier, and then finished it with rolled fondant.

We first cut the cake on Saturday and finished it at work this afternoon. I kept it refrigerated, and it stayed very moist.

Maybe your problem was under-baking it.

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Posted: 23 May 2010 10:37 AM   [ Ignore ]   [ # 4 ]
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hi everyone, i just baked the golden cream cake ( my first cake from the tcb) i actually made cupcakes, they came out perfect, the taste was great! i did find them a bit to fluffy for cupcakes. i just got RHC today and i haven’t looked at the cupcake recipe to see if there is a difference, but i am going to definitly make this again as a cake. does anyone know what the best recipe is for the basic cake that would go with anything from either book?
thanxs

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