I’m a little impressed (1 Viewer)

Ahsoka · 9 January 2023

I tend to think I’ll do poorly in things but I really outdid myself with this cake. It’s so flat (it’s supposed to be much more light and airy), the egg yolks are mysteriously dark despite me beating them (the cooking kind ofc) and checking that they were light enough, and it’s probably overmixed too for good measure. My brother says he cares more about the taste than looks so as long as it doesn’t taste like egg yolks we should be good but I think there’s no way anyone’s cutting the cakes into 2(it’s supposed to be a 4 layer cake). We’ll see when it comes out of the oven but my hopes of it magically fixing itself are pretty low.

Edit: they don’t look any better after baking

Yelena_Belova · 9 January 2023

Congratulations!

CITY · 9 January 2023

it's prob bc you overmixed it

did you cream you butter and sugar (plus eggs and any other wet ingredients) for a while first? that might help bc it mixes most of the ingredients together thoroughly first, creates air, and reduces the amount of time you spend mixing in the flour (you wanna mix in the flour as little as possible to prevent too much gluten formation). i've seen a recipe call for creaming for like 7 minutes.

i was about to write out instructions, but linking a page is easier (didn't read through this, but it seems accurate and thorough)

THE CREAMING METHOD

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whatsarahbakes.com

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Ahsoka · 9 January 2023

CITY said:
it's prob bc you overmixed it

did you cream you butter and sugar (plus eggs and any other wet ingredients) for a while first? that might help bc it mixes most of the ingredients together thoroughly first, creates air, and reduces the amount of time you spend mixing in the flour (you wanna mix in the flour as little as possible to prevent too much gluten formation). i've seen a recipe call for creaming for like 7 minutes.

i was about to write out instructions, but linking a page is easier (didn't read through this, but it seems accurate and thorough)

THE CREAMING METHOD

---

whatsarahbakes.com

.

I creamed the whites first for a while (which didn’t work like it should have because there were trace amounts of yolks), then the yolks with sugar for a while too until they looked pale from my perspective at least. I only added the flour after they were as mixed as was reasonable from my perspective.