I made a practice version of the white chocolate whisper cake, which I’ll likely be using for my sister’s wedding cake. I loved the technique, how light and tall is baked up, but I was disappointed by 2 things: 1) I could taste the baking powder, and 2) it was dry.
Other people didn’t seem to taste the baking powder as I did, but it still made me nervous to use as a wedding cake. I used Clabber Girl double acting baking powder, normal grocery store stuff.
Per the instructions of the recipe, since I have only 2” cake pans, I increased the recipe by 1/3 (by weight in grams), and found that even at 35 minutes, the cake was a bit liquidy, so I left them in for 2 more minutes.
Otherwise, I really followed the recipe closely, so I’m confused and bummed…the texture was so nice I’d love to be able to fix my mistake and use this great cake!
Thank you so much!