Welcome to the Cake Decorators Q&A

Hello everyone,

I am facing a problem regarding moist chocolate cake recipe. I recently moved to Canada and have tried the recipe twice , each time cake turned to be bit dry and crumbs start falling whenever we try to take a slice , however , it was a hit when I was in UK.
I made it on several occasions and everybody loved it, I dont want to switch to any other recipe since it was yummy . Can any body suggest me what am I be doing wrong , is it different ingredients?

Thanks

Neha

Hi neha28

Your problem could be one of many. It could be because you are using different ingredients, particularly the flour which may be higher in gluten. Another thing to consider is whether your altitude has changed. If you are living at a higher altitude all your cooking and baking recipes will need to be adjusted. I can’t tell you that for certain as you haven’t mentioned where in Canada you are. Also are you still using metric measures or cup measures? I’m sure you are still using your scales but it’s worth asking!
There are lots of different things to consider. A few of them are covered in my baking problems blog which may help you identify what may be going wrong with your cake. For the blog, take a peek here:

Baking Problems and Solutions by madeitwithlove

Hope this helps, if you need more information please post again.
Wishing you every happiness in your new life in Canada x

Hi MIWL,

I have moved to Toronto , Ontario and I am still using recipe as said in tutorial in gms. Do you think i should use gluten free flour.

Also I once discussed with you about Noah’s Arc cake , since my chocolate cake is not coming out fine , I am thinking of making rainbow with chocolate and boat with vanilla sponge cake . Normally for vanilla sponge I use fresh cream as filling with fruits but for carving cream will not be good . Can you suggest me the filling which will go best with vanilla sponge

thank you so much

Hi Neha

The recipe needs no adjustment for altitude. Could you tell me the type of flour you are using?
You don’t need to use GF flour, it may just be that you need to look at the the grade of flour you are using now. I think it will take you a little while to get used to different ingredients with a little trial and error. For the time being I would recommend trying a local recipe using your country’s ingredients. This way you will have a recipe which hopefully works and your little boy gets a lovely birthday cake. That will leave you free to experiment with your British recipes and how to get the best out of them using the ingredients you have.
For filling flavours in a vanilla sponge, take a peek at my answer to one of your very own past questions here: http://www.cakeflix.com/questions/flavours-and-fillings/