Hi Steve! Is it possible they were overbaked? The cake should be quite moist especially with the extra fat from the hazelnuts. My cakes tend to be more on the dense side rather than light and airy but that is how I prefer them. It shouldn’t be unpleasantly dense or dry though. Overly dense cakes can be from overmixing the cake batter once the flour is added (it develops too much gluten) or not using room temperature ingredients so the cake batter doesn’t emulsify properly. Another issue could be too much flour. It’s best to spoon the flour into your measuring cup and level it off. If you dip your scoop into your flour sometimes you get more than you need. And finally, dryness can be from overbaking. Baking times are just a guideline as every oven bakes differently. I also use cake strips which extends the baking time. It’s important to check on your cakes while they are baking to make sure they aren’t overbaked. Dry cakes can be saved though by brushing the cake layers with some simple syrup: https://livforcake.com/simple-syrup-recipe/ I hope that helps!

Hi Jody! Yes, for sure. I double wrap in plastic wrap. You can freeze for up to 3 months or so.

Hi Olga! All of my recipes have a Metic option in the recipe card which gives the amounts in grams. Note that these are calculated by a tool and done automatically so I haven’t verified them, but many people have used these metric measurements with success.

Hi Laurie! Thanks so much for the wonderful feedback. I’m so glad you loved it!

Hi Joanne! I can’t say for sure because I haven’t tried it but my gut says 1.5x should be fine.

Thank you so much