Any way to prevent shrinkage on my cakes?
My 9" round WASC shrunk to about 8 1/4". And I made two scratch chocolate 13x9s to stack and they're more like 12x8 now. I'm just wondering if this is standard or if there is something that can be done to prevent it.
I also now understand why Earlene made her own cake chart. Because the size pan does not indicate the size cake that you will end up with.
Are your cake edges are pulling away from the sides - I usually have some difference in the size of the pan but an inch sounds like a lot. If so, the edges may be cooking faster than the rest of your cake. You may want to try to wrap your pan in strips and/or use a heating core.
I do baking strips and bake at 325. Those last two cakes mentioned above actually are the flattest cakes I have ever made! When I take them out of the oven, they fill the pan, but as they cool in the pan they pull away from the edges. It is noticable within 10 mnutes out of the oven... but it makes it easy to get them out of the pans, I guess.
I didn't measure them until they had been in and out of the freezer.
Hmmm...I have no idea why it would do that, but would be interested in knowing.
Maybe someone with a better baking science background can answer this. Anyone?
I'm having the same issues and I was wondering if there was anyone out there can explain why and ways to fix if it's something I'm actually doing.
I have this problem with scratch white recipes (although it doesn't happen with my chocolate) and I must say that filling the pans more helped a LOT. Mine shrank by a full 1/2" so my resultant cakes were always a full inch smaller in diameter, what a pain! The last time I tried it, I filled the pans more and finally eliminated the shrinkage. The only caveat is: now you have to adjust your baking time without opening the oven so often that you cause the cake to fall .
Try filling the pans a bit more. Also check out http://www.ba*king91*1.com/cakes/problems.htm#Shrinks -->you can't link directly to b aking 911 from CC so after you click that and get an error message, remove the two *'s from b aking 911 and try again).
I just finished my 1st wilton course and our teacher suggested that when our cakes are finished, we open the oven door, pull the rack out halfway, and let them rest like that for about 15 min before bringing the cakes out to cool completely. I'd never heard this before, but it works great!
I typically fill the pans a little bit more then I should so they rise where I can use the actual pan as a guide to level.
I've got several cakes coming due for this weekend, I might try to do the 15 min thing, only thing is that my oven will be on, and it already gets so warm in the kitchen, guess I'll be turning the air on...lol
sillyjodes ; Is the oven off when you let it set on the rack?
I had problems with my 9x13 shrinking as well. My problem ended up being the pan. Wilton makes two versions of that pan and the one with the cover on it that is darker gray doesn't work the same as the lighter gray one. So I was losing an inch on both sides with the darker gray.
I mean the icing makes up the difference too. I wouldn't sweat it unless the cake sinks or something is wonky. Close enough.
Cake shrinking? Once you take it out of the oven to cool, drape a hand towel over it for the first 10 minutes or so, helps with shrinking. If it's shrinking a LOT while you cook, (and a bit is normal and to be expected) then your temp is off.
Shrinkage....cracks me up.
Ohhhhhhhhhhhhh.........when I saw the title I immediately thought of Elaine and George from Seinfeld.......IT SHRINKS??????
I can't even tell you how many times I almost posted the shrinkage question myself, for the white cake I mentioned, and that's ALWAYS what's in my mind. That was my all-time favorite Elaine quote. The look on her face when she said that was PRICELESS. If anyone complained that my cake was too small I was always prepared to yell at them "THERE WAS SHRINKAGE!!!"
Well I have some of the crappy Wilton 9x13 pans that I had to use last night. For whatever reason I haven't gotten those in Magic Line yet. I took the temp from 330 to 325 still using the speed bake aka convection. Baked for 45min. These seem to be ok, not much shrinkage if any.
The true test is going to be when I use the good pans today. I am going to try the same thing, I'm just hoping I don't run into the gooey on the top of the cake. While most of it does get taken off when I level it does make that step a little harder to do successfully
There is always going to be some shrinkage. If your shrinkage is excess you may want to look at the fat product you are putting in the cake (just a suggestion). Some have higher amounts of water than others which in my opinion could cause the cake to shrink. Also I have noticed less of a problem with the straps even though they can be a pain to use. I've never lost an inch, however, that I'm aware of!
So is this right guys?
I have found with some of my cakes if I over beat them I will notice shrinkage. I also use an insulated pan with my sheet cakes and have noticed a difference. They seem to hold their size more after they have cooled.
Yes, I turn off the oven, open the door, and then pull the racks out halfway. Sorry I didn't make that clearer in my first post.
Hope that helps!
Well I couldn't do the rack half way out and oven off because I had a ton of cakes to bake yesterday.
I did however try the laying a dish towel over the cake. I did it for 10 min and then let it sit for another 10. I had a little hard of a time for it to release from the pan but finally it did.
I'm happy to say that I THINK this worked....lol My shrinkage on all of my cakes yesterday was very minimal!! Now of course I say I think it worked because who knows what's going to happen next time....lol
Thanks for the suggestion!!