Investigate tasting each ingredient separately and spitting out the flour. Sniff around. Even check the pans. Some things can go rancid and even vanilla can go bad.
it’s a common problem, baking soda. Switch to only baking powder and or use way less baking soda. Also refrigerate after you make the cake this helps with less deterioration of the soda.
Hi everyone, I was trying to make a rainbow cake but one taste of the finished cake and something’s not right. The cake is moist but this weird flavor comes out really quickly. I think it’s what a base would taste like and I’m wondering if it’s due to too much baking soda or too much food dye.
Anyone have a similar experience? I haven’t worked with food dye much and these cake layers are very colorful.
By "base" you mean soapy? I assume the buttermilk would be intended to provide an acid for the baking soda. Do you use real buttermilk?
Specific dyes (at least decades ago when my mom made cakes) can have bad flavours. She always avoided red and black because they were terribly bitter. Other colours weren't an issue that I can remember, so anyone who ordered a Darth Vader cake got chocolate frosting instead... which I thought was better anyway.
You can also taste various ingredients to get a sense if them... such as your oil, etc. to ensure they are all ok. Presumably you can eat unadulterated cake to rule out baking soda?
Investigate tasting each ingredient separately and spitting out the flour. Sniff around. Even check the pans. Some things can go rancid and even vanilla can go bad.
https://www.google.com/search?q=baking+soda+makes+cake+bitter&rlz=1CDGOYI_enUS676US676&oq=baking+soda+makes+&aqs=chrome.0.0i20i263i512j0i512j69i57j0i512l3.9911j0j7&hl=en-US&sourceid=chrome-mobile&ie=UTF-8
it’s a common problem, baking soda. Switch to only baking powder and or use way less baking soda. Also refrigerate after you make the cake this helps with less deterioration of the soda.
Please post your recipe.
Hi everyone, I was trying to make a rainbow cake but one taste of the finished cake and something’s not right. The cake is moist but this weird flavor comes out really quickly. I think it’s what a base would taste like and I’m wondering if it’s due to too much baking soda or too much food dye.
Anyone have a similar experience? I haven’t worked with food dye much and these cake layers are very colorful.
I followed this recipe but used 75% sugar https://sugargeekshow.com/recipe/rainbow-cake/comment-page-3/#comments
By "base" you mean soapy? I assume the buttermilk would be intended to provide an acid for the baking soda. Do you use real buttermilk?
Specific dyes (at least decades ago when my mom made cakes) can have bad flavours. She always avoided red and black because they were terribly bitter. Other colours weren't an issue that I can remember, so anyone who ordered a Darth Vader cake got chocolate frosting instead... which I thought was better anyway.
You can also taste various ingredients to get a sense if them... such as your oil, etc. to ensure they are all ok. Presumably you can eat unadulterated cake to rule out baking soda?
test the vanilla first. Dilute a few drops in a sip of water. I once had a vanilla that was bitter and made bitter cakes. Check flour next.