AMost recipes say to but I worry about jostling partially set cake batter.
I just pulled a set of 9" yellow cakes out of the oven and not only are they domed (despite bake even strips), they're unevenly domed and the one towards the back of the oven cooked faster.
no i do not rotate my cake pans as a rule -- i'm with you i can't figure out how to do it without everything deflating and without getting burned --
but what i do sometimes is use a one inch bigger pan then i can whittle down to the right size even it bakes wonky-- it seems there's a sweet spot just inside the edges so i delete those lower edges that's not the right size --
i'm not saying it's economical but it relieves the anxiety of the cake not baking right and eliminates the need to get creative patching it up to fit --
works for me
I often rotate my pans in the last 15 mins. of baking--after the jiggly stage--and especially if the pan is over 12" in any dimension.
I also rotate my 24 cavity cupcake pan because the 2 front corner cavities always seem a bit underdone--they're nearest the oven door corners.
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no i do not rotate my cake pans as a rule -- i'm with you i can't figure out how to do it without everything deflating and without getting burned --
Me either. I'd rather just take one out at the end, that looks done and keep the other in an extra minute if needed. Burns and cakes deflating and crashing just was to much for me.
I rarely bake in anything other that my 6 inch tins and my muffin tin but I generally always bake in two tins and rotate them towards the end of cooking using two tea towels, one for each tin. My oven is far hotter in the Right than the left. I pull the right tin out, push the left to the right and then put the one that was on the right to the left if they are on the same shelf.
I just turn the muffin tin around.
If the cakes are on different shelves I just pull them out at the same time and switch them over.
I imagine that it would be much harder and slower to do it if you are baking large cakes but the 6 inch tins require only one hand each so it makes it easy for me.
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Because I only bake for myself and if we have small family birthdays (rarely more than 8 - 10 of us there) so I bake small cakes. When I bake them just for us I cut then up into pieces and freeze them :-)
.....and if I make a small cake they are eaten up faster so that I can make another one sooner lol.
I know we've gone off topic from rotating pans, however 6"x2" rounds are new to me. When I bought them this year, I thought for sure that they'd make a cake about the size of a cupcake.
Now that I've made two 6" layer cakes with SMBC I'm completely blown away at how HUGE they actually are. I remember reading @AZCouture talk about putting a 6" on top of her tier cakes. It puzzled me.
Not anymore, they are a nice size for a family.
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I know we've gone off topic from rotating pans, however 6"x2" rounds are new to me. When I bought them this year, I thought for sure that they'd make a cake about the size of a cupcake.
Now that I've made two 6" layer cakes with SMBC I'm completely blown away at how HUGE they actually are. I remember reading @AZCouture talk about putting a 6" on top of her tier cakes. It puzzled me.
Not anymore, they are a nice size for a family.
That makes me smile 'the size of a cupcake' lol, my Husband thinks that I am pretty stingy when I cut my pieces but whenever I see people saying that there is no way that a 6 inch cake would be good for 12 - 15 people I refrain from saying that I actually get at least 15 pieces from a 6 inch. I make the cake 4 inches high and the pieces that I cut leave you thinking ..... 'hmmm I could eat another piece of that yummy cake' rather than wishing you hadn't eaten so much. We always have a dessert as well at family gatherings so it is really just a small part of the meal to finish up with.
Seems a good way to eat a cake to me :-)
I am new to cake baking, but I have rotated everything I've made with no issues. I do it mostly out of neuroticism I think. =)
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