Comments for Liv for Cake

Comment on Black Forest Cake by Jason

Jason — Thu, 04 Sep 2025 23:03:50 +0000

In reply to Olivia.

That’s a great idea using just the cherry juice in the syrup. It’s very tart with no added sugar, just naturally occurring sugars.

I’ll let you know how it turned out.

Comment on Lemon Elderflower Cake (Copycat Royal Wedding Cake) by Olivia

Olivia — Thu, 04 Sep 2025 16:44:55 +0000

In reply to Pia.

Hi Pia! The cake should not dry out after a day. Was it still cold when you ate it? If so make sure it’s completely at room temperature. Otherwise here are some tips:
Dry cakes can result from a couple of things. Firstly, is it possible the cake was overbaked? Baking times are just a guideline as every oven bakes differently. I recommend checking on the cakes as they are baking. Second, how do you measure your flour? I always recommend spooning flour into the cup and levelling it off rather than using the cup to scoop it. The latter can add too much flour to a recipe. Those are the most common culprits. Dry cakes can be saved though by brushing the cake layers with some simple syrup: https://livforcake.com/simple-syrup-recipe/

Comment on Bakewell Cake (Raspberry Almond Cake) by Olivia

Olivia — Thu, 04 Sep 2025 16:43:22 +0000

In reply to Anna. Hi Anna. I'm not sure how you burn and underbake a cake at the same time. Did you use the correct oven temperature? If the cakes didn't rise I'd check to make sure your baking powder is fresh and active still.

Comment on How to Bake Flat Cakes by Olivia

Olivia — Thu, 04 Sep 2025 16:41:02 +0000

In reply to Caroline. Hi Caroline! It's definitely harder to bake up flat Bundt cakes! You could try baking at a lower temperature for longer to see if that helps.

Comment on Chocolate Cheesecake Stuffed Bundt Cake by Olivia

Olivia — Thu, 04 Sep 2025 16:40:24 +0000

In reply to Jana. Hi Jana! Yes, I recommend that.

Comment on Black Forest Cake by Olivia

Olivia — Thu, 04 Sep 2025 16:40:06 +0000

In reply to Jason. Hi Jason! I think that would work but personally I would make the simple syrup with part of all tart cherry juice rather than water. Is the tart cherry juice sweet at all? If so then only use part of it in the simple syrup.

Comment on Lemon Elderflower Cake (Copycat Royal Wedding Cake) by Pia

Pia — Thu, 04 Sep 2025 08:15:35 +0000

Hello,
I am planing to bake your lemon cake for a wedding and already did a little test cake. I made it a day in advance to have a realistic situation on the prep for the wedding. Loved the taste of the sponge, but after a day in my fridge it turned out more on the dry side. The day I baked it, it was fantastic. I took it out of the fridge 30 min before eating, so butter in the sponge had some time to warm up. Any suggestions from your side. Would really appreciate your advice.

Friendly greetings,
Pia

Comment on Bakewell Cake (Raspberry Almond Cake) by Anna

Anna — Thu, 04 Sep 2025 08:03:01 +0000

If I could give this recipe 0 stars I would. I copied everything down to the gram, the exact same for literally everything. They didn’t rise, were burnt and undercooked at the same time. And this absolutley wasn’t me literally everything was the same. Beyond dissapointing