The scale was right, my cake pans were the problem all along

I always thought weighing flour was for fancy bakers and never bothered. Then my sister's chocolate cake in Denver came out perfect with the same recipe I'd been messing up for 8 years, so I tried her kitchen scale. Turns out I was packing in almost 40 extra grams per cup, and now I own a $12 scale and my layers are even. Anyone else had a baking 'aha' moment that made them question their whole setup?

2 comments

2 Comments

the_elizabeth24d ago

That "40 extra grams per cup" really jumped out at me. I have a similar story with bread flour, turns out I was adding almost a quarter cup more than I thought every time. But here is my question: did you notice a difference in how the cake baked through, not just the height? I mean, was the texture different too, or was it mainly that they came out even on the top? Because I always blamed my oven for the dome, but now I am wondering if it was my heavy hand the whole time.

uma_taylor4724d ago

So did the texture actually change too, or was it just the shape? I feel like I’d be more convinced if the crumb was denser or something, but maybe I’m overthinking it.