So i have a cake order for this coming Saturday and i was baking the cakes last night. I've learned with my gas stove, i need to cook my cakes at 325 as opposed to 350. I find with the gas stove it's an uneven heat and baking at 350 tends to over cook the cakes and burns them a bit (not so great when you are on a time crunch) So needless to say i will be baking more cakes tonight, (grr) which limits my time on finishing the decorations for the cake on Saturday. What i need to do differently is bake them still at 325 but not as long as i did last night. Wish me luck and hopefully they turn out right.
For those bakers out there, do you normally use regular eggs or egg whites when making cakes? I prefer my cakes to be a bit stiffer but still moist but not too crumbly.
I also need to start experimenting with flavors a bit to give more options when doing cakes. Right now the 3 standards i have are, chocolate, vanilla and lemon.