Shrinking Cake???! Help!

Decorating By PatrysV Updated 5 Nov 2008 , 6:31am by PatrysV

PatrysV Posted 3 Nov 2008 , 7:51am
post #1 of 6

icon_cry.gif Yesterday I baked 3 chocolate cakes out of the same batch of dough. They baked niceley, but when I took them out of the oven, and left them to dry - they shrunk! And I'm not talking about slightly pulling away from the inside of the pan..NO-O-O!!!! They sort of shriffled up, totally, like a dried prune!!!!...They don't taste bad, however?????Can ANYONE explain this to me???
icon_confused.gif

5 replies
JanH Posted 3 Nov 2008 , 8:14am
post #2 of 6

What recipe did you use?

How much batter did you put into each size pan, and how long did you bake, at what temperature.

Handy cake trouble shooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/6c745g

http://tinyurl.com/32goqe

HTH

banba Posted 3 Nov 2008 , 8:58am
post #3 of 6

You said they were made from the same batch of batter did you wait long between mixing the batter and putting them into the oven?

PatrysV Posted 3 Nov 2008 , 11:47am
post #4 of 6
Quote:
Originally Posted by banba

You said they were made from the same batch of batter did you wait long between mixing the batter and putting them into the oven?




Could that be it???! My husband did the mixing while I was putting the baby to bed. Told him to mix for 10 min. When I got in the kitchen I just poured in the dough...don't know how long it was standing before I got there...5-10min maybe (if he didn't follow instructions!)?
I baked al 3 together (got a big oven) at 170C until my testpen came out clean. I used a premixed cake mix, with which I never had trouble before.

JanH Posted 3 Nov 2008 , 8:51pm
post #5 of 6

Letting the cake batter sit out doesn't adversely affect the cakes during baking as long as you used a double acting powder (the normal baking powder in the U.S.) which is activated upon mixing and again by heat of the oven.

Cake batter can sit for awhile, be refrigerated (or even frozen) and then baked with the same results as baking immediately after mixing:

http://www.cakecentral.com/cake-decorating-ftopicp-5784830-.html

http://www.cakecentral.com/cake-decorating-ftopicp-5914137-.html

If you mixed the batter for 10 mins., that could be the problem as it increases the gluten so that the baked cake is like a hockey puck.

HTH

PatrysV Posted 5 Nov 2008 , 6:31am
post #6 of 6

Thanks JanH!
I hear what you're saying about the long mixing - but that is actually what the instructions on the package say!?

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