I am at a loss and am looking for ideas. Here’s the deal: My Cakes Simply Will Not Rise. It all began, I’d say, in September.
In September, I made Rose’s German Chocolate Cake (cake part), and it didn’t rise much. I was going to make a single-layer torte cake, but it was too flat for that, so I ended up having to make a second one and making a layer cake.
In October, I made the Baked guys’ maple cake, and they were flat as pancakes. I saw many blog posts on this cake, and it rises.
In November, I made the Pound Cakes (vanilla and chocolate) and the Chestnut Cake, all as mini loaves, and they might have risen—I can’t say the sides were much higher than the 2/3 I filled the pan, though—but they domed well and looked good.
In February, I made the Bobby Flay Coconut cake—it was supposed to be two 9x2” layers that you cut horizontally for 4 layers, but mine were only about 3/4”, so I had to mkae two more non-rising layers. My friend makes this cake often, and it rises for her.
Recently, I made a batch of cookies (uses only baking soda), and THEY didn’t rise—they had rounded, not flat, edges, but the cookies themselves were, on the whole, flat. LIke 1/4” rather than 1/2” tall.
My baking powder is always fresh—I never kep “backups” of it (as I do most things).
My mixer is a Cuisinart hand mixer, and I always mix on high and for the longer mixing times specified in RHC for hand mixers. I’ve tried seeing if using the wisk attachment for would help, but it didn’t.
My oven might be a touch cool, so sometimes I up it by 5 degrees, but teh cakes are always done in the proper time frame.
I have, before this bizarreness, made cakes in this oven with this mixer and they rose perfectly.
Does anyone have any clues that can help solve this mystery???? I am hoping a new can of baking powder might (even though it doesn’t take into consideration the cookies) fix things—maybe the old can was just bad, but I thought I’d cast out a net, just in case.