OK. If that’s what you prefer, you can try using a little more butter and maybe something like sour cream or yogurt. 10. These lumps will remain once you bake your cake, and you will still have lumps of flour or sugar in your baked cake. My cake overflowed from the cake pan (8 x 4 inch loaf pan) If you over-beat the eggs, or beat the butter and sugar too fast, or added too much baking powder, the cake can rise too much and flow over the edges of the pan. In my business the normal stuff that I sell is decorated cakes and decorated sugar cookies, so my mind was just spinning for a little bit. Hi Ejura, with less than half the weight of sugar to flour I’m not surprised your cakes are dry and chewy. Still, too sweet. We learned that low protein, chlorinated cake flour produced a cake with a light and tender texture. How can I reduce the sweetness of a cake batter? We humans are programmed to like sweet. Thank you! If it's brownies or chocolate cake, add cocoa powder. All the other ingredients in the recipe were kept at 8 oz each to ensure that any change to texture and taste were a result of the variation in the amount and type of sugar. Of course sugar is important in the kitchen because the sweet flavor makes food delicious. Pouring batter for a 9″ cake into a 7″ pan can cause the cake to crack. Uh-oh. Be sure that you use the exact pan that’s called for in the recipe. Shoot for a dry ingredient similar in texture to the boxed mix, like an equal combo of cake flour + confectioner's sugar.To do this combine 1/2 cup cake flour and 1/2 cup confectioner's sugar in a separate bowl and mix together thoroughly. Let’s start with a brief overview of how toughening of cakes works. To coincide with my research regarding sugar in cake batter, I also tested a sugar substitute made from the Stevia plant. In classes 3 & 4 we looked at the two structure builders, flour and eggs. Unfortunately, there’s only so much you can reduce the sugar in a cake before it becomes more like a quick bread than a cake. Your raising agents are out-of-date. For extra sticky cake batter, you'll want to take the extra … To coincide with my research regarding sugar in cake batter, I also tested a sugar substitute made from the Stevia plant. Sign up for our newsletter to get more tips and tricks. Stevia is 150x sweeter than Sucrose, or table sugar. In a successful cake the ingredients that strengthen the cake structure (flour and eggs) are balanced with the ingredients that weaken the cake structure (sugar and fat). I didn’t find the crust unpleasant but it was a noticeable difference. Had I used the traditional creaming method the difference may have been greater. Depending on how much extra wet ingredients you added, perhaps 3x as much needed or more, you should also add a dash of flavoring to complement your mix. The “softened” sugar also distributes better throughout the batter for a more tender cake. Your email address will not be published. For this class we’ll learn about one of the “cake tenderizers” in cake batter – sugar. Jo’s solution: I’d start again, as even if you do manage to rescue it, … As the research suggested, increasing the amount of sugar in the batter made a more tender crumb, moister cake and sweeter flavor. Sugar is hygroscopic, meaning it has a tendency to attract and hold onto water molecules. Since sugar affects baked goods in more ways than just the flavor, reducing the amount of Stevia in the baked good may improve the sweetness level and aftertaste of the cake, but the texture would still be compromised. For a baker, just as important as the flavor enhancements that sugar provides are the ways that sugar affects a baked good’s texture. The cake made with 25% less sugar than normal was not sweet enough and was tough and dry. Our Top Cake & Cupcake Recipes. After experimenting with mixing technique and how to use salt and leaveners to improve the cake texture and flavor, we began to look at each of the core ingredients of the basic pound cake and their respective roles in cake batter. Your cake looks perfect, picture … Both the +25% and the +50% cakes had a noticeably thicker and sweeter crust than the control cake, and the crust was crackled. This class will focus specifically on sugar in pound cake batter. Thank you. The product I used recommends using less than half the amount of Stevia by volume. In this post we’ll look at another important ingredient in cake batter, sugar. Use Cake Flour. I tried that - actually I added a few drops of lemon juice and some milk and flour. Stir with a wooden spoon to fully combine the salt in the food. My mind is just spinning because I just got an order for 25 -9" round pound cakes and a ton of cookie trays with oatmeal raisin, chocolate chip and sugar cookies (not decorated). Sugary Tops or White Spots on Cakes. The cake made with honey had a very nice flavor, but the excess moisture in the honey compromised the structure too much and the cake partially collapsed, leaving a gummy layer along the bottom and top of the cake. The sugar also starts to dissolve making the mixture more liquid and less able to hold onto fine air cells. Because I added extra sugar to the recipe but did not add extra liquid, the sugar could not completely dissolve and the excess sugar rose to the surface and created the crust. Honestly, don't be afraid to cut back the sugar in your favorite cake recipes. I don’t like much sugar in my cake. The causes are as follows: Too much sugar; Not enough liquid (to dissolve the sugar) Sugar too coarse (to be fully dissolved) Cakes standing too long before going in the oven. Depending on the situation, you might be able to fix it. The answer to that is kind of . Curdled Cake Batter The cake made with the Stevia product was heavy, dense, hard and brittle with a gummy mouth feel. To learn detailed information about the composition and science of sugar as a baking ingredient, visit the Baking Ingredients – Sugar page. The good news is, while curdled batter is certainly a cake-baking problem, it can still be baked and produce a cake. As an Amazon Associate I earn from qualifying purchases. After removing from the oven, place the pound cake, right side up, in the pan on a wire rack, and let cool for 10 minutes away from drafts. For example a recipe of: 500g flour 500g butter I usually like my sugar to be 200g. I am very interested in the way that adding this sugar alcohol in differing amounts affects baked goods. I also baked 1 cake with 10x powdered sugar and 1 with honey to see how using other forms of sugar would change the texture. Cake flour is a low protein flour … Thanks alot for this very useful information. One easy fix for adding too much wet ingredient is simply to balance it out by adding a comparable amount of dry ingredient. Neglecting to grease and flour your pan. Excess of this ingredient can cause the cake to rise too quickly and put a crack in the top. Each batch of cake contained exactly 8 ounces each of cake flour, granulated sugar, unsalted butter and eggs. Welcome to class #5  in a series of 7 “Cake Batter” classes. In the meantime, my mom sent me the original recipe (which was for a Sweet Potato Cake. The lumps in your cake batter usually consist of lumps of flour or sugar. 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This comprehensive post about creating a great cake recipe, this post about making great cake recipes. Stevia is 150x sweeter than Sucrose, or table sugar. I wanted to experiment with powdered sugar because my great-grandmother I believe used it for her pound cakes & they were the best. Just like kneading bread dough makes delightfully chewy bread and overmixing muffin batter makes frightfully solid muffins, mixing cake batter too much makes cake dense as well. As I expected, Stevia products cannot be used 1 for 1 for sugar in a recipe. I thought it would be helpful to see if Stevia can be used to replace sugar in a cake batter. It was extremely sweet with a bitter, unpleasant aftertaste. To test my assumptions I mixed up a standard cake batter, either mixing just until blended (finishing by hand), for 5 minutes, or for a full 15 minutes before baking. It looks like you're new here. I’ll admit that when that when the cupcakes came out of the oven, I worried a bit that my experiment was a bust. In addition, if the recipe requires creaming the shortening with the sugar, you will have to mix the additional batter separately, without any salt, then combine the two batters. Your email address will not be published. I’m surprised that you haven’t done a test with erythritol. I baked a test cake using 8oz by weight of a granulated sugar substitute made from the Stevia plant. When we’re done experimenting with all the ingredients for this “cake batter” course, we’ll use all we’ve learned to create Pound Cake Perfection. Lastly, too much baking powder can cause the cake to crack. You accidentally added too much butter to your cookies. On the other hand: Oh crap. The butter and eggs were at ideal room temperature, between 65-70°F. A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought). In addition to the moisture and fat from sour cream or yogurt, the acidity also helps tenderize the crumb. The only way to fix cake batter with too much baking soda is to add a proportionate amount of every other ingredient so that the ratios among ingredients satisfies the original recipe. 9. FAIL. Sugar interferes with the coagulation of proteins. Cake calls for a smooth batter unlike the lumpy quick bread batter, but smooth only comes with mixing, right? Sweetness also balances out sour and bitter flavors in food to help create a more complex flavor. I baked 4 different cakes with varying amounts of table sugar to test how changing the proportion of sugar in the pound cake recipe affects the texture. Hi my name is Donna & I would like to know what is your preference & overall tips to making the perfect Pound Cake every time? The batter in the red liner was much smoother and more dense (almost like cookie dough). When the cakes emerged from the oven, I was very surprised by the results and I think you will be too! Unfortunately, you will have to use more sugar. I hope you add another post with just tests using erythritol. Yipes! If your cake is crumbly, you may have used too much flour, not enough sugar or shortening, or over-mixed the batter. An easy fix for that is to scoop the dough onto a pan, and then chill it for an hour before baking. Zero calories, browns and caramelizes almost as good as sugar, and a minimal aftertaste (especially when mixed with stevia). Thanks! But don't freak out if you accidentally poured too much baking soda in cookie dough or added too much baking powder to cake batter. My cakes usually turn out dry and chewy. If you check a … C) Half the sugar in the original recipe: The texture of these brownies is cakier than the control, but still retains a degree of moistness and chew, with just a tiny bit of crumbling. Well, suffice it to say that this comes from experience. Adding more sugar to a cake recipe causes the proteins in the flour and eggs to form weaker bonds, creating a more tender, softer crumb. Next up for class #6 we learn all about luscious butter (and other fats). This characteristic of sugar helps make and keep baked goods moist. The first is that your butter could be too soft. Serious bummer. Through multiple baking tests we found that we can alter a cake’s texture significantly by manipulating the number of eggs, yolks and whites in the batter. I was wondering how i can make cake mix less sweet. Wow! Start with a simple 10% reduction: 5 teaspoons scooped out of each cup of sugar. Fixing a Cake that Didn't Rise Cook an unrisen cake that's still doughy a bit longer. We’ve been using the traditional “quatre quarts” pound cake recipe as a tool to understand the science of cake batter. Short answer, you can’t fix it if you added too much sugar, unless you catch it before stirring it in. But the crumb or texture of that cake will be uneven because the fat isn’t dispersed evenly throughout the batter. Read this post for my best pound cake recipe and this post about making great cake recipes. You'll soon discover what works best for you — and your family. Flat-as-a-pancake cookies. The next biggest mistake is failing to measure the flour properly. how about adding some lemon juice or buttermilk along with some extra flour? This allows moisture to escape from the top of the cake and leaves sugar residue in the batter. The cake with 25% more sugar had a very nice flavor, tender crumb and the texture was not compromised. I've made some frosting and feel that it's way too sweet and i wanted to just bake cupcakes from a box but those are always way too sweet. This isn't … I just checked the original recipe and it doesn't call for the 1/2 cup of sugar that my aunt put in! Butter is delicious! If you like the results (and you're not baking an angel food-type cake), remove more sugar the next time. Remember, the percentage refers to the percentage of sugar in relation to flour in the recipe. Thank you. I seem to be chronically incapable of addin For those who must use sugar substitutes in baking, recipes will have to be revised further than just swapping out the sugar with a sugar substitute for a good result. Required fields are marked *. The reason why I didn’t use the egg white is because my first three batches had too much liquid with an entire egg added in – they spread too much and were too thin for my liking. But more is not always better. Solution – Reduce the mixing time … I did use the reverse creaming method. I’ve over-mixed my cake batter. What a difference just a few ounces of sugar can make in a pound cake. This is a problem I have experienced all too often. Copyright © 2019 Baking Sense on the Foodie Pro Theme, Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained, The Function Butter & Other Fats in Cake Batter ». Further increasing the amount of sugar to 50% above normal compromised the structure of the cake enough that it baked with a flattened top and the crumb had a slightly pasty mouth feel. Excess sugar could weaken a cake structure so much that it collapses. If you use baking powder past its sell-by date, your cakes won’t … B) 50% sugar, baker's percentage: These brownies are dry, crumbly, and barely rose in the pan. I recommend Nesquik flavored powders because they have sugar already mixed in to help keep the ingredients leveled out. To create a moist, sweet and tender cake that bakes up with a nice even crumb the four main ingredients have to work together. My aunt prefers bananas). On the one hand: Awesome! This allows the cake to become firm enough to remove from the pan without breaking apart. A Sunken Cake. Solution: Make sure you’re using wet measures … When using sugar substitutes for baking the recipe must be revised. The 10x powdered sugar produced a cake surprisingly similar to the cake made from granulated sugar. The flour helps the liquid and fat come back together and creates a smooth, lump-free mixture. Participate in product testing surveys discussions etc. Your cookies could also fall flat if you use too much sugar or not enough flour. The cake was inedible. One pound cake recipe made with various amounts of sugar. One way to fix broken cake batter is to add a bit of flour, one tablespoon at a time, until it smooths out again. Their taste is unpleasant, bitter from the cocoa. Our website is made possible by displaying online advertisements to our visitors. You will not be able to simply add the additional ingredients to the batter you have. If you catch it before mixing you may be able to carefully spoon the excess out. What should I do to make up for the less sugar and make my cake moist and render. My new book is now available at Amazon! Try adding 1/8 teaspoon of sea salt for each cup of food. Thank you. We'll see how it works! When the butter and sugar are over mixed the butter becomes excessively soft and the less capable of holding air pockets. Is it possible? Not Weighing the Flour. Here’s my Sour Cream Poundcake recipe that you can use to start with. If you want to get involved, click one of these buttons! Look how different the batter looks in each liner – the white liners’ batter is mixed correctly and the red liners’ batter is over-mixed. In This comprehensive post about creating a great cake recipe you’ll find the perfected pound cake recipe, and lots of great information to help you adapt and create your own cake recipes. You can toss the dough and start over. A successful recipe balances adding enough sugar to tenderize and sweeten, but not so much to make the cake collapse. I thought it would be helpful to see if Stevia can be used to replace sugar in a cake batter. All cakes … As we learned in “Cake Batter” class #1, the “creaming” method of mixing cake batter uses the physical shape of sugar crystals to aerate the butter and lighten the cake’s texture. if you’ve already mixed it, you have 3 choices. Continue adding the salt a little at a time until you have neutralized the sweetness. Pound cake made with honey has great flavor but excess moisture caused the structure to collapse. February 28, 2017 by Eileen Gray 6 Comments. Life shrinks or expands according to one's courage. Reach for cake flour instead of all-purpose flour. Now we’ll look at our next ingredient in the cake batter – sugar. I was thinking of adding 1 cup of flour but what else (and how much) do i add so that it doesn't come hard too dense due to the extra flour? 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It to say that this comes from experience ), remove more sugar had a very nice,! Cream recipes we how to fix too much sugar in cake batter at the two structure builders, flour and eggs at. 1/8 teaspoon of sea salt for each cup of sugar in your cake, and a minimal aftertaste especially! Allows the cake and Italian butter cream recipes and maybe something like sour cream Poundcake recipe that you haven t! Tips and tricks, my mom sent me the original recipe and this post about making great cake recipe a. Extra … not Weighing the flour properly a very nice flavor, tender crumb and less. Almost like cookie dough ) to cut back the sugar also distributes better throughout the batter out and. All about luscious butter ( and you 're not baking an angel food-type cake ), remove more sugar to.

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