Lemon Poppyseed Sour Cream Cake
Posted: 02 November 2012 02:46 PM   [ Ignore ]
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My latest hobby has become baking.  After reading a variety of blogs that mentioned Rose’s books I decided to purchase The Cake Bible, The Bread Bible, The Pie and Pastry Bible and ofcourse Rose’s Heavenly Cakes.  Last night I ventured to make my first cake from my newly acquired cookbooks and I choose the Lemon Poppyseed Sour Cream cake (because I absolutely love the lemon poppyseed cake at Starbucks).  I am new to the whole cake baking thing so I had no clue what a tube pan or flute pan was but I did bake the cake in a non-stick bundt pan.  Not even sure what size bundt pan it was either.  The cake appeared to have risen well however after removing from the oven and adding the syrup/glaze the cake instantly shrunk. It shrunk down and inwards away from the pan.  big surprise  In the end my cake turned out to be about two inches high if so much.  It still tasted great and met my expectations but I just wanted to know what I did wrong and why the cake shrunk.  Please help.

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Posted: 05 November 2012 08:01 PM   [ Ignore ]   [ # 1 ]
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I did weigh all my ingredients, however, I didn’t use bleached cake flour. I used regular bleached all-purpose flour.  I’ll be sure to get some cake flour and try the receptive again. Thank you both for the response.  On the plus side I did make the white velvet cake and the chocolate butter cake and they both disappeared before my eyes. Everyone enjoyed it.

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