Maybe a clue here.....

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Comments:
: Are there no egg whites in the cake?  Your recipe looks right on otherwise.  I mix my flour, leavening, sugar salt and shortening to a crumb, then add the milk [my recipe uses buttermilk] and beat 2 minutes THEN add 4 eggs whites and the vanilla and beat two more minutes.

Without egg whites [or eggs of any kind] you reall have nothing to help bind the structure of the cake and it would collapse.



: Here's the recipe. I will say that the gal teaching our course said the best results will come from weighing all the ingredients - my scale is not digital, so the accuracy isn't great - and I halfed the recipe (12.5 cups of batter seemed like a LOT):

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White Cake

500 grams Cake flour (I used cake & pastry flour)
600 grams sugar
25 grams baking powder
10 grams salt
210 grams shortening

Place these ingredients into mixer bowl. Mix on low until ingredients resemble a fine crumb.

400 grams milk
20 grams vanilla

Increase speed to medium low, and while mixer is running, add these ingredients. Continue to mix until combined, and stop machine to scrape down sides and bottom of bowl. Continue to mix on medium low for 2 minutes.

Pour batter into greased, floured pans and bake in pre-heated 350F oven 25-30 minutes. Remove immediately from pans and cool on wire rack.
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I did try Jeff's yummy chocolate cake and had amazing results (I did use the whisk) and so repeated that recipe for the cake I'm making for my daughter's Pathfinder enrolment on Friday evening.

The bakery I'm taking classes at used the whisk attachment for demonstrating both standard & McCall's buttercream and the royal icing we used in class - and I've had great results with those!

Thanks everybody - you're a huge help to this beginner!


: : I always use the paddle for mixing cake batter and buttercream icing. I would use the whisk for beating egg whites, whipped cream, Angel Food Cake.

If you posted the recipe maybe some of us could help you figure out what went wrong.

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