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yummymummy
Forum Addict
Joined: Oct 25, 2006
Posts: 526
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 Posted:
Sat May 17, 2008 3:29 pm |
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I can't believe how my day is going. I baked a 14" round cake last week and froze it. It was a chocolate version WASC. Took it out of the freezer, let it thaw, unwrapped it and started to torte it. Well, your local village idiot (me) decided to buy the large Wilton cake leveler...it destroyed my cake to the point that I couldn't save it! I don't know why I thought that I could get something descent from Wilton!  So, I bake a new cake, using less eggs because the first cake sank a little and I didn't want that happening again. Well, it didn't help, still sank and now I'm stuck with a cake that has absolutly no structure! It's crumbly and I'm afraid that if I try to torte it (by hand of course) that it'll just fall apart.
I sent dh to the store for more sour cream...any suggestions? This is the first time I've tried baking a cake in such a large pan. My oven temp is spot on. The first time I used a flower nail, second time I didn't...no difference in cook time. I used 3 whole eggs in place of the 8 egg whites. Should I use four this time?
Sorry about the long rant and all the questions. This baby shower cake is due tomorrow and Im so exhausted! I want to cry! |
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yummymummy
Forum Addict
Joined: Oct 25, 2006
Posts: 526
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Sat May 17, 2008 4:35 pm |
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SuHwa
Regular Member
Joined: Feb 03, 2006
Posts: 192
Location: Texas
Birthday: Jun 02
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Sat May 17, 2008 5:02 pm |
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When I'm making the chocolate version, I substitute the eggs for egg whites one to one and don't have any trouble with it sinking. One thing that has helped my chocolate version of this cake is to switch to milk or creamer instead of the water called for. For some reason it makes the crumb better and it is a really dense stable cake. I also find that I have to cook this chocolate version much longer than the white version. Perhaps it's falling apart because it isn't all the way done in spots. I usually use the tooth pick test and then I lightly press in the cake top in various places. If my finger dent doesn't spring back quickly, then it's not done, no matter what the tooth pick says. |
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yummymummy
Forum Addict
Joined: Oct 25, 2006
Posts: 526
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Sat May 17, 2008 5:33 pm |
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Thank you so much!  A friend of mine also suggested to exchange the water for milk. I just put it in the oven and I'll let you know how it turns out. It's gonna be an all nighter!  |
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wgoat5
Forum SuperStar!
Joined: Sep 15, 2006
Posts: 7553
Location: Kentucky
Birthday: Nov 21
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Sat May 17, 2008 5:35 pm |
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Actually when you make the chocolate version you should use coffee instead of water... and whole eggs instead of egg whites... |
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yummymummy
Forum Addict
Joined: Oct 25, 2006
Posts: 526
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Sat May 17, 2008 5:41 pm |
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The first time I made the choc version was for the communion cake I did and it turned out fabulous! I followed the recipe exactly as written except used choc cake mix. This time I had to make a double batch, so I went w/ whole eggs (8 of them) and the cake sank...otherwise was fine and fixable. But, when that darn leveler demolished my cake, I had to rebake. I only needed a single recipe this time, so I replaced the egg whites with 3 whole eggs. The cake still sank and ended up crumbly. 
This time I followed the recipe using the whites and milk...hoping it'll work out like it did w/ the communion cake. |
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wgoat5
Forum SuperStar!
Joined: Sep 15, 2006
Posts: 7553
Location: Kentucky
Birthday: Nov 21
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Sat May 17, 2008 5:47 pm |
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Many possiblities for the cake sinking.. it's not the eggs I don't think..
temp too low... sometimes 325 is to low for the type of cake..
Don't open oven door..
temp of oven is fluctuating (sp) tooooo much.. or seal of oven door is broken causing temp to drop .. |
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yummymummy
Forum Addict
Joined: Oct 25, 2006
Posts: 526
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Sat May 17, 2008 5:50 pm |
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It'a a new oven...seal is fine. I was thinking maybe 325 is to low...but then I hear people say they always bake at 325. I'm not touching the door! It's wierd, half way through baking, the cake is level and fine (we have a light in our oven to see) and then it starts to sink. Should I turn up my oven temp a bit? |
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shwee17
Newbie
Joined: Jan 13, 2007
Posts: 18
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Sat May 17, 2008 5:52 pm |
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Where is the recipe for the chocolate version of the WASC cake? That sounds divine!! |
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wgoat5
Forum SuperStar!
Joined: Sep 15, 2006
Posts: 7553
Location: Kentucky
Birthday: Nov 21
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Sat May 17, 2008 5:56 pm |
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yummymummy
Forum Addict
Joined: Oct 25, 2006
Posts: 526
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Sat May 17, 2008 6:02 pm |
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Well, supposedly you just substitute chocolate cake mix for the white, but now I'm hearing of all of these other versions and am a bit confused as to which one is actually the best. It sounds like there's a # of ways that work for different people. |
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wgoat5
Forum SuperStar!
Joined: Sep 15, 2006
Posts: 7553
Location: Kentucky
Birthday: Nov 21
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Sat May 17, 2008 6:14 pm |
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sub for the coffee .. it makes a BIG difference.. enhances the chocolate flavor .. and make sure you sub for some of the flour the cocoa  |
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yummymummy
Forum Addict
Joined: Oct 25, 2006
Posts: 526
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Sat May 17, 2008 6:40 pm |
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BrandisBaked
Forum Fanatic
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Joined: Dec 09, 2005
Posts: 1284
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Sat May 17, 2008 6:52 pm |
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Did you use a heating core? |
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psurrette
Forum Addict
Joined: Sep 02, 2005
Posts: 845
Location: Bridgewater, MA
Birthday: Feb 27
Gallery Supporter Member
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Sat May 17, 2008 6:57 pm |
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How deep are you baking your cakes? Seems to me the cake isnt done in the center. As for the wilton leveler I used it for years and never had a problem make sure you use it as a saw. Though its not the best product in the world its usually operator error. If you have the money get an agbay but if you dont use it right you will have the same problems no matter how much you spend.
Good luck! |
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Dh went back to the store to get more cake mix. I'm gonna level this one and use it for the bottom layer and make yet another cake and use it for the top layer (assuming this one sinks too).
