How to make a drier, denser cake?
I'm getting a little experimenty.
I want to make a cheescake, but instead of a graham cracker crust, i want to make a graham cracker cake. I would like it to be dense and pretty dry (i guess it doesn't have to be dry, just not a typical spongy moist cake).
i plan on playing around with the graham cracker to flour ratio.
any advice from bakers on how to get a very dense cake?
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I believe that adding extra egg might help to make your creation more dense but not so dry.
This is part of why cooking is such a fun thing. You can create what ever it is that YOU want. There are people who would roll over in their graves at the thought of making something like this so dense, but you know what?? If you make something like this and this is what YOU want, then it is perfectly fine for you to do it. Just because a recipe doesn't have it written in gold on the card, that doesn't mean that it can't be improved upon. More power to those who are willing to give something new a try. I hope it works out for you!