I used to laugh at people who weigh their flour until it saved my cake

Last Sunday I was making a triple layer birthday cake and it came out dry as dust. Weighed my flour the next batch and it was 50 grams over what the recipe called for. Has anyone else had a 'flour scoop' wreck a bake before you switched to a scale?

3 comments

3 Comments

dakota_patel9822d ago

...so basically i was out here thinking i was some kind of baking genius when really i was just a menace with a measuring cup. my first cake looked like a brick i could've used on a job site.

verawhite22d ago

That "brick" line got me, because same. My first few cakes were dense enough to double as doorstops. So after you started weighing, did you have to adjust your liquid ratios at all? I found cutting back on the flour by even that 50 grams meant my batter was way soupier than I expected, and I ended up having to add a few extra minutes to the bake time.

the_eric21d ago

Hold on, I'm gonna push back a little here. I actually found the opposite happening when I started weighing. I was scooping flour like a caveman before, packing it in tight, so when I finally weighed it I was adding way more flour than I thought. My first weighed batch came out so dry and crumbly I had to add an extra splash of milk mid-mix. Maybe you were doing that fluffy spoon and level method and I was just doing it wrong the whole time, but for me the liquid ratios went up, not down.