Hi, I am making my first wedding cake this week and have never baked in the larger sized pans. Any suggestions for better baking?
My oven has a convection option but I haven't used it yet. What's the difference? Do you need to add water to the oven to keep from drying the food?
I usually bake at a lower temperature in a "regular" oven, and just extend the time. What do you do?
Sorry for all the questions.
I use the convection oven when I have several layers of pans. The air is circulated evenly, so you can really load up the oven. I lower the temperature slightly (about 10-20 degrees) and find they bake a few minutes sooner.
However...each oven is slightly different, though I've read most CC members have good results with theirs.
I have a comm'l convection oven, which, from reading threads on CC, is a little different from a home convection oven.
I threw out my first three cakes that came out of the oven until I found the right temp and conditions: 275 and a pan of water on the bottom rack.
I do all of my baking with my convection setting and get great results. I keep the same temp, but find that my cakes are usually done in a shorter amount of time - anywhere between 5 and 10 minutes sooner.