Creaming Method-Shrinkage Problem~ Please Help~

Decorating By ShopGrl1128 Updated 2 Apr 2009 , 9:42pm by ShopGrl1128

ShopGrl1128 Posted 2 Apr 2009 , 7:26pm
post #1 of 15

Hello dear friends:

I friend of mine recently re-introduced me to the creaming method, she helped me out on a Bridal Show this month and my samples were called THE CAKE by several brides. thumbs_up.gif

I couldnt be happier with the texture, its just a whole new level, I LOVE it!
I use WASC variations for all my cakes, but with butter and oil as oppose to just oil and I bake at 325F.

Now, the problem is that the cakes are shrinking A LOT; I havent been able to find the balance or the trick on this yet.
The cakes bake more leveled no domes at all, which is great, but is pulling from the sides too and shrinking incredibly.

Can you please help me solve this mystery?

TIA

14 replies
Deb_ Posted 2 Apr 2009 , 7:39pm
post #2 of 15

That's usually a sign of over baking when the cakes pull away from the sides and shrink. Try cutting down on the baking time and see if that helps.

Deb icon_smile.gif

Cakepro Posted 2 Apr 2009 , 8:42pm
post #3 of 15

What method were you using before the creaming method? Just curious, because that is by far the most common method of starting a cake.

And what are you creaming if you use WASC? The creaming method is specifically for butter and sugar. You can't cream oil, which is the fat used in WASC/doctored box recipes.

Just curious! icon_smile.gif

__Jamie__ Posted 2 Apr 2009 , 8:55pm
post #4 of 15

WASC from scratch? There are two types right...I've seen WASC from a box and the true WASC, which is scratch, right? And I am wayyyy too lazy to go and verify wht I just blabbered about. Hee hee!

I can't imagine that creaming would have anything to do with shrinkage. That is overbaking and too hot in the oven.

__Jamie__ Posted 2 Apr 2009 , 9:01pm
post #5 of 15

So I couldn't stand it and to research my info...lol. I see nothing about scratch WASC in Google and/or CC. Hmmmmmmm.

Yes, OP, what were you creaming??

JanH Posted 2 Apr 2009 , 9:07pm
post #6 of 15
Quote:
Originally Posted by CakeGrlPA

I use WASC variations for all my cakes, but with butter and oil as oppose to just oil and I bake at 325F.




When substituting butter for the oil, the butter should be melted not solid... And you don't cream liquid fats.

Quote:
Originally Posted by CakeGrlPA

Now, the problem is that the cakes are shrinking A LOT; I havent been able to find the balance or the trick on this yet.




When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.

Then I add the dry to the wet and beat for 2 mins. using a hand mixer at medium speed.

If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.

As has been said, you're probably overbaking, not using enough batter for the pan or overmixing the batter.

Here are some handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/6c745g

http://tinyurl.com/32qoqe

http://tinyurl.com/6lpjww

Everything you need to bake, assemble and decorate tiered/stacked/layer cakes:

http://www.cakecentral.com/cake-decorating-ftopict-605188.html

HTH

cupcakeco Posted 2 Apr 2009 , 9:09pm
post #7 of 15

Blahaha. Please don't take this the wrong way, but SEINFELD. icon_lol.gifthumbs_up.gificon_biggrin.gif

ShopGrl1128 Posted 2 Apr 2009 , 9:09pm
post #8 of 15

Thank you DKelly, I will keep an eye on the time next time.

Cakepro: I used to alternate liquids and dry ingredients before, no creaming of course.
I know the real WASC doesnt call for butter but instead of oil I cream 1 stick of butter + the sugar.
Sometimes I add 1 tablespoon of oil but not always.

Deb_ Posted 2 Apr 2009 , 9:11pm
post #9 of 15
Quote:
Originally Posted by cupcakeco

Blahaha. Please don't take this the wrong way, but SEINFELD. icon_lol.gifthumbs_up.gificon_biggrin.gif




IT SHRINKS????? icon_confused.gificon_eek.gif said in my best Elaine voice icon_lol.gif

Cakepro Posted 2 Apr 2009 , 9:14pm
post #10 of 15

Hmmmm...I've never tried subbing butter for oil in the WASC recipe, but I am now!! I love butter cakes. icon_biggrin.gif

So, if you are making the WASC recipe that calls for 2 boxes of mix and 4 Tbsp of oil (Rebecca Sutterby's version, not kakeladi's), you replace the oil with one whole stick of butter?

__Jamie__ Posted 2 Apr 2009 , 9:16pm
post #11 of 15

OMG!!! Too funny....when I read that I was totally thinking of George standing in the doorway butt naked!!! Bwahahahaha!

GenGen Posted 2 Apr 2009 , 9:22pm
post #12 of 15

i love butter cakes.. if butter works in wasc which i haven't tried yet- i'll definitely try this!

ShopGrl1128 Posted 2 Apr 2009 , 9:26pm
post #13 of 15
Quote:
Originally Posted by JanH

Quote:
Originally Posted by CakeGrlPA

I use WASC variations for all my cakes, but with butter and oil as oppose to just oil and I bake at 325F.



When substituting butter for the oil, the butter should be melted not solid... And you don't cream liquid fats.

Quote:
Originally Posted by CakeGrlPA

Now, the problem is that the cakes are shrinking A LOT; I havent been able to find the balance or the trick on this yet.



When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.

Then I add the dry to the wet and beat for 2 mins. using a hand mixer at medium speed.

If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.

As has been said, you're probably overbaking, not using enough batter for the pan or overmixing the batter.

Here are some handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/6c745g

http://tinyurl.com/32qoqe

http://tinyurl.com/6lpjww

Everything you need to bake, assemble and decorate tiered/stacked/layer cakes:

http://www.cakecentral.com/cake-decorating-ftopict-605188.html

HTH




Thank you so much JanH.

I think I've been overbaking...It happened to my 14" round pan.

I never had this shrinkage problem happened to me before so I thought the creaming method was the culprit.

After creaming the sugar and the butter I alternate liquids and dry and I mix for about 2 mins. too.
I will keep in mind not to include any oil on the creaming.

I don't bake for scratch, just my old friend D.H.

Thank you again guys, love you all!

ShopGrl1128 Posted 2 Apr 2009 , 9:29pm
post #14 of 15
Quote:
Originally Posted by dkelly

Quote:
Originally Posted by cupcakeco

Blahaha. Please don't take this the wrong way, but SEINFELD. icon_lol.gifthumbs_up.gificon_biggrin.gif



IT SHRINKS????? icon_confused.gificon_eek.gif said in my best Elaine voice icon_lol.gif




oHHH I love Seinfield!!!!!!! icon_lol.gif

ShopGrl1128 Posted 2 Apr 2009 , 9:42pm
post #15 of 15
Quote:
Originally Posted by Cakepro

Hmmmm...I've never tried subbing butter for oil in the WASC recipe, but I am now!! I love butter cakes. icon_biggrin.gif

So, if you are making the WASC recipe that calls for 2 boxes of mix and 4 Tbsp of oil (Rebecca Sutterby's version, not kakeladi's), you replace the oil with one whole stick of butter?




If I do the whole recipe with 2 boxes of mix I use 2 sticks of butter, 1/2 recipe with 1 box=1 stick of butter.
Sometimes I add 2TBSP of oil to the 2-box recipe and sometimes I don't depends on my mood icon_rolleyes.gif

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