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  • Silver Palate carrot cake issues: There are solutions!

     deb-in-mi updated 1 month, 2 weeks ago 0 Member · 2 Posts
  • marilynfl

    Member
    December 3, 2021 at 12:02 pm

    First, the recipe is negligent in simply specifying two 9″ pans when CLEARLY they are using professional bakery versions with high sides–higher than normal 1.5″ sides on generic cake pans. Using the shorter versions causes pan overflow, frustration and crying bakers.

    Also, a standard carrot cake recipe makes 24 cupcakes. SP batter makes 36 full-size cupcakes. That there is a red flag.

    * Solution: Either use 2 9″ pans with 2 or 3″ high sides (bake it longer) or use three 8″ pans. I use three 8″ with 2″ sides so I can have more cake/icing ratios.

    Second, the recipe simply says to mix the ingredients.

    * Solution: This is important–beat the bejesus out of the eggs and sugar WITH A BALLOON WHISK UNTIL THE VOLUME HAS TRIPLED!!! Then slowly drizzle in the oil after that–it will deflate some but you need that initial volume first. This step has saved my SP cakes from collapsing. The first step stopped the crying.

    So consider giving SP another try.

    PS: The balloon whisk step is also critical for CathyZ’s flourless chocolate cake. I got the “bejeesus” from her comments.

    • This discussion was modified 1 month, 2 weeks ago by  marilynfl.
    • This discussion was modified 1 month, 2 weeks ago by  marilynfl.
  • deb-in-mi

    Member
    December 3, 2021 at 4:10 pm

    So helpful! Thanks!

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