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PSA: My cake layers stopped coming out lopsided after I started using a kitchen scale
Honestly, I used to just scoop flour right from the bag and my cakes were always a bit off. Last month, I got a cheap $15 kitchen scale and started weighing everything in grams. The first cake I made after that, a simple vanilla one, came out perfectly flat and even. It turns out my 'cup' of flour was almost 30 grams heavier than the recipe called for. Has anyone else found that weighing ingredients was the fix for their baking problems?
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kareng278d ago
My 'cup' of flour was basically a packed snowball, no wonder my cakes looked like a topographic map.
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jordan3307d ago
I always fluff the flour first, @kareng27, before I scoop it.
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andrew_miller905d ago
@kareng27 might've actually been onto something though - compacted flour can totally wreck a recipe's structure in my experience. Your mileage may vary but I've seen dense cakes come out of otherwise perfect batters just from that one mistake.
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