I am learning how to bake cakes. when they are finished there a littel heavy how would I fluff them up?

Question

its a fudge cake still a littel heavy should i add flower?

Answer 1

Here's a trick ...If using a box mix ADD a teaspoon of baking soda to your mix.

If baking from scratch I recommend a flour made for cake baking..such as SWAN.

Check for doneness by using a wooden toothpick or a metal kitchen knife . Stick it in the center of the cake if it comes out clean your cake is done. cakes generally bake well @ 350 in the center of the oven.

Always use fresh baking soda or baking powder. Because many of us tend to bake cakes from scratch so infrequently we will use those ingredients that have been in our cupboard for a while (they sometimes have lost their potency) This will contribute to the heaviness of your cake as it doesn't rise to it's potential .

Answer 2

Two suggestions. First throw out your mistakes, if they came out of the oven heavy, throw'em out.

Second. And this is especially true if you are making a gateaux (a cake made from seperately beaten egg whites and egg yolk mixtures) though you will get the same problems with a more calssical full egg recipe.

Whenever you are being instructed to beat your eggs and sugar, almost nobody beats them long enough. The "Lemon Color" that a lot of cookbooks describe is really a mistake, you should beat the eggs (or the yolk mixture, depending on your recipe) until they are extremely fluffy almost white (you will have a very very pale yellow foam when done correctly.)

Then as you add your remaining ingredients, be sure to gently FOLD them in, use a spatula in a figure eight motion, reaching all the way under the mixture in the bowl and either coming up through it or going down through it, but be gentle - all of the air your finished product will have is what you've put into it and if you are rough, you can knock out all the air you've just spent twenty minutes beating into your cake. Additionally I always double sift my dry ingredients to make them as light and airy as possible (and to make sure the dry ingredients are properly mixed prior to being mixed with the wet ingredients).

And one final suggestion; Take Your Time. Baking doesn't need to be done in a rush. SOmetimes it needs to be done quickly, and efficiently, but you should never be rushed, because thats when we make mistakes.

Good Luck!

Answer 3

You probably need to use a better recipe. Be sure to measure carefully. You might check to see if your baking powder is not too old. Also, whenever I bake cakes, I blend the room-temperature butter and sugar first, then add the eggs and get the mixture fluffy. I then add all of the dry ingredients, which have been combined. If you want a really fluffy cake, separate eggs, beat the whites, and stir them in at the very end. Hope this helps, and don't give up.

Answer 4

Make sure you mix the ingredients properly. A cake can be heavy if either over or under beaten. If you are baking from scratch you might check your leavening (baking soda, baking powder, etc). They can and do get old and don't work well.

Answer 5

If you do by "trial and error" you tend to have to go thru the hard way for the first few attempts. So next time, try following a recipe from a cookbook (or from friends)

Answer 6

wow. are you making this from scratch, or from a boxed mix?
If its heavy, you did something wrong. Start over.
If you're so new to this that you don't know the result adding more flour would have, you need to stick to a boxed mix for a while.

Answer 7

Throw it out and start over! That is the best advice that I can give you! If it is heavy, it is probably not fully cooked and if you put it back into the oven, it will surely burn. Trust me, throw it out and start a new one!!

Answer 8

You can try cooking them a little longer and add just a little bit more oil or shortening (tbsp.) it will fluff them up and make them moist.

Answer 9

sift the dry ingredients. it lightens the cakes up.