cake baking

Send me one and I will do a taste test.

don't ask me! I wish I could bake.

Rapunzel is the expert baker!!! Punzy???

Reduce the amount of flour you use next time. Always take away a couple of tablespoons on a low humidity day, add one or two for a rainy day. Also, if you use dark, non-stick cake pans, you should reduce the baking temperature by about 25 degrees.

What punzy said. She taught Martha Stewart everything she knows!

Reduce the amount of flour you use next time. Always take away a couple of tablespoons on a low humidity day, add one or two for a rainy day. Also, if you use dark, non-stick cake pans, you should reduce the baking temperature by about 25 degrees.

:clap_1: Thanks!!

Send me one and I will do a taste test.

What is the address???;-)

my mom always added a couple tablespoons of "wesson oil" to the batter...to combat dryness....worked every time

I gleaned the add just a weeee bit more oil (say a tablespoon or two) more than the recipe calls for and also add just a bit more water a few drops and bake it a few minutes less.

I gleaned the add just a weeee bit more oil (say a tablespoon or two) more than the recipe calls for and also add just a bit more water a few drops and bake it a few minutes less.

Thanks and

yep, add the oil/or butter. to increase the moistness. sometimes you can cover it and expose the top at the last say 15 minutes....depending on the overall thickness of the cake. Or just go ask Fabrice....he's a master pastry chef.

you can add more water or milk, and oil too.. that may help..

I just made a coconute cream cake for a friend's birthday. While everyone raved about it, I thought the cake was dry. It was from scratch and not a mix. Any suggestions on how to make it less dry? I baked it 5 minutes less than the recipe said.

Eggs give cake structure but they also contribute to dryness. If you used large or extra large eggs, try medium size the next time. It's worth a try.

At first I thought IWIWT was back...where is she???

I sure hope iwishiwasthere hasn't been waiting all this time for advice.

I sure hope iwishiwasthere hasn't been waiting all this time for advice.

You've misread the post. She's already made the cake; she wants to know how to make it better the next time.

two words.. sour cream

After it's baked, and while it is still warm, poke a few holes in the cake and douse it with Malibu Rum.

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After it's baked, and while it is still warm, poke a few holes in the cake and douse it with Malibu Rum.
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YUM! or sweetned condensed milk!

p.s. Did you all notice this thread is a year and half old? I bet she has made several more cakes since she started this thread!

Do you add the yolks, and use peaked whites folded in? That is the way my recipe works, and find it is only dry if I overbake or beat too long. It is my very favorite cake! Yum, I would love even a dry piece!

Do you add the yolks, and use peaked whites folded in? That is the way my recipe works, and find it is only dry if I overbake or beat too long. It is my very favorite cake! Yum, I would love even a dry piece!

This is Mr. JR's favorite cake too.