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Zamode
Forum Addict
Joined: Jan 13, 2006
Posts: 1620
Location: NJ
Birthday: Oct 29
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 Posted:
Thu Mar 16, 2006 9:05 pm |
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Everytime I use that little bugger, my cakes take so long. I used Pillsbury dark chocolate, which says it has pudding in the mix, to a doctored cake mix. I know it'd probably be best not to add sour cream to an already moist cake but I've used it before with very good results, just not with this pan.
Do I lower the temperature and bake longer? The Wilton pan says 25-30 minutes, I always do 35 and always wind up adding time (at 350 degrees). Toothpick came out clean but the cake was stuck in the pan and when I went to circle the sides with a knife, I noticed there was uncooked batter on the knife.
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dodibug
Forum Fanatic
Joined: Jun 22, 2005
Posts: 3251
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Thu Mar 16, 2006 10:09 pm |
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I have used Pillsbury dk choc. mix doctored up lots of times without trouble. Try using an oven thermometer to make sure your temp is correct. Also grease and flour the pan really well, use a greased, floured flower nail (I know-usually for big cakes but works great for small ones too), try collaring your pans to help prevent sticking on the sides. I tried it for the first time a few weeks ago and loved the results. I always bake the 6in at 350 so your oven temp could be off. The oven at the last place I lived was 50 degrees off!!
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dodibug
Forum Fanatic
Joined: Jun 22, 2005
Posts: 3251
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Thu Mar 16, 2006 10:10 pm |
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I have used Pillsbury dk choc. mix doctored up lots of times without trouble. Try using an oven thermometer to make sure your temp is correct. Also grease and flour the pan really well, use a greased, floured flower nail (I know-usually for big cakes but works great for small ones too), try collaring your pans to help prevent sticking on the sides. I tried it for the first time a few weeks ago and loved the results. I always bake the 6in at 350 so your oven temp could be off. The oven at the last place I lived was 50 degrees off!!
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TexasSugar
Forum SuperStar!
Joined: Sep 01, 2005
Posts: 6986
Location: East Texas
Birthday: Dec 08
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Sat Mar 18, 2006 3:33 pm |
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How much batter are you using for the pan? |
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Phoov
Forum Addict
Joined: Aug 27, 2005
Posts: 866
Location: Kansas
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Sat Mar 18, 2006 3:38 pm |
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I do 6" cakes alot and just treat them like 8" cakes. I'd lean toward the temp being "off" too... |
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fearlessbaker
Forum Addict
Joined: Mar 07, 2006
Posts: 1165
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Sat Mar 18, 2006 3:47 pm |
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If you use cocoa powder in your cakes they seem to take longer. 6" cakes do seem to take a little longer. It is probably because they have more batter per inch and are more dense because the are they fill is smaller. Sometime, I just don't fill up the pan as high. If that doesn't work for you make another one and play with your layers 'till you get the height you want. I always preheat my oven a long, long, time at least 45 to 60 mins. with an oven thermoniter in the oven. |
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Sherryb
Frequent Member
Joined: Jun 07, 2005
Posts: 344
Location: Texas
Birthday: Aug 26
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Sat Mar 18, 2006 3:57 pm |
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I also use a flower nail in my 6" cakes. I use the 3in deep pans and bake at 325 degrees for about 45 min.
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Zamode
Forum Addict
Joined: Jan 13, 2006
Posts: 1620
Location: NJ
Birthday: Oct 29
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Sat Mar 18, 2006 10:02 pm |
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I filled it halfway. I was going to use a nail (but didn't!), too. Today I did another at 325 for about 50 minutes and that seemed to work. I put parchment on the sides which seemed to make it sticky but I wound up torting the cake and the inside was fine. Thanks everyone! |
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ljkforester
Junior Member
Joined: Feb 07, 2006
Posts: 31
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Fri Mar 24, 2006 2:40 pm |
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I am glad it all turned out okay!! |
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