All occasion Downy yellow cake cutting problem
Posted: 16 February 2014 03:25 PM   [ Ignore ]
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Hello Everyone! My customers having a trouble to cut my Yellow downy cake with Italian meringue buttercream. All my cakes 4.5 inches high with four layers of cakes and three layers of buttercream. They complain about how difficult to cut this cake. The cake is to soft and a little dry and looks on the plate as a mess, but very delicious. Any suggestion what I can do for it. I`m thinking substitute couple of TBS butter on oil. Does anybody have this problem?

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Tatyana

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Posted: 16 February 2014 04:38 PM   [ Ignore ]   [ # 1 ]
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I would think that a soft cake is not difficult to cut thru. Unless they meant it is too soft that it falls apart easily. I had this experience when cake was not at room temp and the buttercream was so cold . yeah maybe try the butter idea. Hope it will work.

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Posted: 16 February 2014 04:52 PM   [ Ignore ]   [ # 2 ]
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Thank you Prettycake! Yes, I think cake was not room temperature.

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Posted: 16 February 2014 05:29 PM   [ Ignore ]   [ # 3 ]
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Hi Tatyana,

I have made this cake more times than I can count and I also add a little extra butter like Anne does.  I also add maybe a tablespoon of vegetable oil as well ( I don’t substitute out any butter )  I like a moister cake.  It has always turned out excellent.

I haven’t tried the creaming method with this particular cake, but you might be pleased with the results.  I should do an experiment and see which method I like better.

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Posted: 16 February 2014 07:42 PM   [ Ignore ]   [ # 4 ]
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Thank you Ladies a lot!!! I will try both of your suggestions, the traditional creaming method and add some oil. This recipe works best for me because I can use yolks in cakes and whites in IMBC.

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