sunlover00 Posted 19 May 2005 , 12:54am
post #1 of

I need to make a strawberry cake tomorrow and I absolutley love the recipe with the jello and strawberries from the cake mix doctor. However, it swells way up when baking so you can't put more than 1/2 filled with batter or it will overflow. But when its done baking and cools, it shrinks back down to 1/2 full and then I have to bake another layer to put on top! This gets too expensive for the "one cake price".

Any ideas on how to make it stand up and stay up and be firm? Its such a tender and touchy cake! - yet delicious!

6 replies
cupcakequeen Posted 19 May 2005 , 1:04am
post #2 of

The recipe on this site is great!
http://cakecentral.com/cake_recipe-1789-Strawberry-Cake-from-Scratch.html

I've used it a couple of times and it's quite nice!

cupcakequeen Posted 19 May 2005 , 1:06am
post #3 of

ps...to get your way firmer, adding one large egg white or 2 tsps of meringue powder will make your cake firmer and give it some height icon_smile.gif

Lisa Posted 19 May 2005 , 1:16am
post #4 of

Do you think collaring your cake pan might help?

http://cakecentral.com/article43-Collaring-Your-Cake-Pans-Make-A-Deeper-Cake.html

sunlover00 Posted 19 May 2005 , 1:19am
post #5 of

Hmmm, now I don't know which tip to try! I have to start baking tomorrow afternoon!

I'm doing a graduation party for 100 people! Plus a dessert for a funeral dinner that has to be delivered Friday morning!

ugh - who needs sleep?! icon_smile.gif

sunlover00 Posted 19 May 2005 , 1:34am
post #6 of

Have you every collared a 1/2 sheet pan? Does it still work?

Lisa Posted 19 May 2005 , 1:52am
post #7 of
Quote:
Originally Posted by sunlover00

Have you every collared a 1/2 sheet pan? Does it still work?




No I haven't. Maybe someone here has done it and can tell us.

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