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Re: Dense cakes

Name: Paula
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Comments

You asked why your homemade cakes are denser than boxed cakes...I've recently found a wonderful book called "CookWise: The Hows & Whys of Successful Cooking" by Shirley O. Corriher. In it she explains exactly why you have to cream butter and sugar (so that air bubbles are created which expand via the leavening in the batter while it's baking), and lots of info on how to make the texture cake you want. It also covers topics besides cakes, tho that's the one I bought it for. It's $28.50, ($38.00 in Canada), but I think it's well worth it! Or go to your local Barnes and Noble Bookstore, and take lots of notes! :)

Enjoy!