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Rant: I chose a $4 bag of generic flour over the good stuff for my niece's birthday cake
Money was tight the week before my niece Ava turned 7, so I grabbed the $4 store brand flour at the Kroger on Maple Street instead of the $9 bag I normally use. That cake came out flat and dense, like a sweet brick, and I almost cried frosting it at 11pm. My sister said it tasted fine but I saw her scrape half of it into the trash. Has anyone else had cheap flour just ruin a bake like that, or was it probably something else I did?
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skylergrant7d ago
Been there. I grabbed a cheap bag for my kid's class cupcakes last spring and those things came out like hockey pucks, all sunk in the middle. The batter felt wrong too, kinda gritty and it never got that smooth ribbon look, you know? I ended up dumping a whole thing of sprinkles on top just to hide the sad tops. Old flour can also be the problem if it sat on the shelf too long, that stuff loses its punch. You probably did nothing wrong, sometimes the cheap bag just does not have enough protein to hold a cake up.
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