Why do cakes come out dry?
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- čas přidán 2. 08. 2024
- Hey everyone! I thought I'd answer this question as I see this a lot. There are a number of things that can cause cakes to be dry. Those things can range from measuring improperly to over baking along with other factors. There are ways you can prevent it if from happening though and I hope this video is helpful!
If you want to see the written blog post about this, I'll leave the link below.
And as always, please remember I'm a real person and like to provide these videos for free to hopefully help others who also love to bake cakes. Please keep your comments polite. :)
Much love,
Kara Jane
🎂 LINK TO THE POST WITH MORE DETAILS:
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📽️ VIDEOS MENTIONED:
How to Measure Ingredients: • How to Properly Measur...
Favorite Vanilla Cake: • Favorite Vanilla Cake ...
Moist White Cake: • Moist White Cake with ...
Butter Chocolate Cake: • Chocolate Butter Cake ...
Tips to Get Moist Cakes: • How to Get Moist Cakes
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Timestamps/Chapters:
00:00 What we're talking about
00:51 Measuring incorrectly
02:13 Not enough liquid
02:57 Subbing ingredients
03:21 Over-mixing batter
04:10 Lowering the sugar
04:38 Baking temp and time issues
05:37 Improper mixing method
06:08 The recipe could be off
06:46 Tips for moist cakes
09:30 How to fix a dry cake
#bakingtips #cakes - Jak na to + styl
Thank you! Finally someone explains clearly
Yes she did ❤
I definitely learned some things here. Great tips!!
thanks!🙏
Amazing video
Thankbyou
I done icing on cake but after some time my cake become so dryy an harddd whyyyyyyy
What about if you add simple syrup if it's a dry cake. Would that help
It might a little. I’m not big on using the syrup though but everyone has their preferences.
I made cake with full of nuts but it's very dry
1:40 Why doesn't the small cup not press the flour but the big cup does?
The small cup does press the flour into it but the difference is that you’re just using it to gather flour and then you’re pouring the flour into another measuring cup, not immediately adding that packed down flour to the mixing bowl.
You could even use a spoon to ‘scoop’ up the flour. That part doesn’t matter. It just matters that the flour is poured/added to the actual measuring cup and leveled off.
So, yes the initial ‘scooper’ of the flour may be packing it down a little but then the cup you then add it to, that is actually measuring how much you need, is not because the the flour is poured into that, not scooped.
Hope that made sense.
Ma'am using fan option also lead to dry cake..i usually bake my cake at 160°c with fan on and both rod on. people suggest me to bake cake at without fan and only bottom rod on... I'd appreciate if you help me with that
I don't bake with the fan on. In fact, my oven doesn't even give me that option. So I only bake in a conventional oven. I know that baking with the fan can bake it much more quickly and maybe that is what is drying out your cakes. It's worth a try to bake without the fan and just the bottom heat rod.
@@IScreamforButtercream thanks for your kind reply ❤️
Great video...thanks for all the tips!! I used to use that well known white cake recipe online that starts with a boxed mix...the Sour Cream Almond White Cake. I've been trying to find a totally scratch recipe that will have the flavor and texture of that. Which of your recipes, if any, would replicate that?? I'm very glad I found your channel!
Hi Joann, I have a really good white cake recipe here that is quite popular on my website. I'll link the video here for you... czcams.com/video/tk6XNpPoOoA/video.html
@@IScreamforButtercreamyou're right when my cake is dry I fill bad like u said I refer it tear apart then Dry in believe me I have had dry cake but I'm glad it's Family's that want talk about u if u take it's to a church gather, are I'm fixing it's for someone else but the fam don't talk about it they still eat it But the Oven that I have it's cook my cake to fast it's one of these stove that they PUT in for Low income Tenant, so I'm going to get me a thermometer for to see would that's help the Games looks so delicious
I hate soggy, underbaked cake, lol. I'm trying to figure out how to get it to come out "dry." Accurate measuring is oversold nonsense. If it was that important, recipes wouldn't be 1 cup, half cup, 3/4 cup of this and that (or grams). If measuring was important, recipes would say 1.873grams, 0.683grams, or even 0.73 cups, right? Common sense.
No cos the recipes are based on how people do things anyway i wouldnt start a cake by measuring 89.12g of butter, i would take 100 grams and work out what ratio everythig else should be, or i wouldnt use 3 quarters of an egg to start it for example