| Author |
Message |
ladyjaney
Newbie
Joined: Jul 27, 2008
Posts: 6
|
 Posted:
Mon Jul 28, 2008 4:03 pm |
  |
Whenever I bake a cake (even when I use a flower nail or wrap the pan) and get a huge cracked hump in the middle and end of losing half the recipe in trimmings. My husband is happy about this, but I am not! Should I try baking at a lower temp for longer? Or a longer temp for shorter? or any other ideas? |
|
|
   |
 |
|
|
|
sari66
Forum Addict
Joined: Mar 02, 2008
Posts: 517
Location: hot lanta
Birthday: Sep 05
|
| Posted:
Mon Jul 28, 2008 4:12 pm |
|
Bake the cake longer at 325 use cake strips as well |
|
|
  |
|
|
kholton3
Newbie
Joined: Jul 13, 2008
Posts: 11
Location: Ohio
|
| Posted:
Mon Jul 28, 2008 4:24 pm |
|
Use well saturated bake even strips. It works wonders for me. |
|
|
|
|
|
tracycakes
Forum Addict
Joined: Feb 27, 2007
Posts: 746
Location: North Little Rock, Arkansas
Birthday: Apr 24
|
| Posted:
Mon Jul 28, 2008 7:43 pm |
|
Agreed. I even soak my bake even strips in ice water and bake at 325. Another tip is that when you first take your cake out of the oven, use a towel and press slightly in the center of the cake to eliminate any hump. |
|
|
|
|
|
adatay
Frequent Member
Joined: May 03, 2008
Posts: 216
Location: Australia
|
| Posted:
Tue Jul 29, 2008 12:17 am |
|
i slow bake at 150 degrees celsius (not sure of the conversion but have been told that it is lower than most people use so i am guessing 300? maybe 310?) andi only get a very small 'hump' that i trim using tghis method also means you do not need a flower nail inserted in the cake to bake |
|
|
|
|
|
beachcakes
Forum SuperStar!
Joined: Jun 12, 2005
Posts: 3068
Location: At the Beach
Birthday: Jun 27
Gallery Supporter Member
|
| Posted:
Tue Jul 29, 2008 3:59 am |
|
It might be worth investing in an oven thermometer. Sounds like your oven is baking too hot. Try reducing your temp to 325. |
|
|
|
|
|
aswartzw
Forum Fanatic
Joined: Jul 30, 2007
Posts: 1286
Location: Galloway, OH
Birthday: Apr 07
|
| Posted:
Tue Jul 29, 2008 6:42 am |
|
1. I suggest an oven thermometer to verify what temp you're baking at.
2. Soak your cake strips for 30 minutes prior to use.
3. Bake for 20 minutes at 300 and then increase to 325 for the rest of the baking time.
4. Use homemade cake release: equal parts flour, veg. oil, shortening
I had the same issues and when I did this perfectly flat cakes!!! I even had one raise 1/2 inch above the pan without spilling over!!! I was shocked. |
|
|
|
|
|
sandeeb
Junior Member
Joined: Jul 16, 2007
Posts: 48
|
| Posted:
Tue Jul 29, 2008 6:58 am |
|
The advice you have been given sounds like it should work. I also wrap my pans and sometimes there's a little hump that I just press down with a cake circle.
The cake release I make is 2 parts shortening and 1 part flour. This mix works very well to. I usually make enough to fill a 3lb. shortening can. |
|
|
|
|
|
poshcakedesigns
Frequent Member
Joined: Jan 15, 2008
Posts: 485
|
| Posted:
Tue Jul 29, 2008 6:59 am |
|
| ladyjaney wrote: | | Whenever I bake a cake (even when I use a flower nail or wrap the pan) and get a huge cracked hump in the middle and end of losing half the recipe in trimmings. My husband is happy about this, but I am not! Should I try baking at a lower temp for longer? Or a longer temp for shorter? or any other ideas? |
Lower temp for a little longer. 325 is a good temp to use. |
|
|
|
|
|
millermom
Regular Member
Joined: Aug 20, 2007
Posts: 113
Location: In front of my computer at the moment!:)
|
| Posted:
Tue Jul 29, 2008 7:09 am |
|
You can also use the flat side of a cookie sheet or other flat surface bigger than the cake. If you press it on as soon as you take the cake out of the oven, it won't stick to the cookie sheet. |
|
|
|
|
|
ThreeDGirlie
Frequent Member
Joined: Jun 19, 2008
Posts: 225
Location: Tennessee
|
| Posted:
Tue Jul 29, 2008 7:13 am |
|
Get an oven thermometer. I found that when I set my oven for 325, the temp in the center of the oven ranges from 365 down to 340 before it "kicks back on" to start heating more. So that's 15-40 degrees warmer that I want! The oven is at least 10 years old (we moved in the house 4 years ago, so I'm not sure the exact age), but it won't die on me so I cn justify a new one, LOL!
So using my thermometer, I have learned that I have to set the ovn in the 300-310 range, to end up with an ACTUAL temp of 325 that I want. |
|
|
|
|
|
junny629
Junior Member
Joined: Jul 28, 2007
Posts: 66
Location: England
|
| Posted:
Tue Jul 29, 2008 7:20 am |
|
| aswartzw wrote: |
4. Use homemade cake release: equal parts flour, veg. oil, shortening
|
aswartzw, so can I make a batch of this cake release and just use a bit each time I bake a cake? Just spread it all over the cake pan? |
|
|
|
|
|
playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 4920
Location: Carrot Cake Should Count As A Vegetable!
Birthday: Nov 20
|
| Posted:
Tue Jul 29, 2008 7:21 am |
|
I agree with the others that your oven might be running too hot.
Spend a little money and get an oven thermometer at a reputable kitchen or home store. Make sure it can hang or stand in the oven. Place a cookie sheet in the oven, turn it on and to 350 degrees F. Allow it to heat for 20 minutes before standing the thermometer in the center of the cookie sheet. Turn the light on, and watch the thermometer through the window. Check it every 10 minutes for at least 30 minutes.
If you find that the oven is running hot, you can call a professional in to re-calibrate the thermostat and control knob.
Theresa  |
|
|
|
|
|
aswartzw
Forum Fanatic
Joined: Jul 30, 2007
Posts: 1286
Location: Galloway, OH
Birthday: Apr 07
|
| Posted:
Tue Jul 29, 2008 7:31 am |
|
| junny629 wrote: | | aswartzw wrote: |
4. Use homemade cake release: equal parts flour, veg. oil, shortening
|
aswartzw, so can I make a batch of this cake release and just use a bit each time I bake a cake? Just spread it all over the cake pan? |
Yep. I store mine in an empty Crisco can and when needed I use a silicone brush to spread it in the pan. It's super easy and I prefer this to my old method of greasing the pan and then coating with flour. |
|
|
|
|
|
grammynan
Junior Member
Joined: Mar 15, 2007
Posts: 60
Location: Stewartstown, PA
|
| Posted:
Tue Jul 29, 2008 7:39 am |
|
Another tip from cake central:
Bake at 325 and DON'T grease the sides of the pans!
Works great every time!! |
|
|
|
|
|
|
|
