Ponygirl1 Posted 2 Apr 2009 , 7:39pm
post #1 of

I had a cake decorator (many years ago) tell me "never bake higher than 300*" ...she said the cake will bake even and level, will take somewhat longer, but will also be moister. I have done it this way for many years now, and it's always worked well for me. No need to wrap the pans with strips, etc. Has anyone else ever done it this way before? She also taught me to always add vanilla, butter and almond extract to just about EVERY frosting recipe... it really is good.

27 replies
JanH Posted 3 Apr 2009 , 6:40pm
post #2 of

Hi and Welcome to CC, Ponygirl1. icon_smile.gif

Decoding CC acronyms:

http://www.cakecentral.com/cake-decorating-ftopict-2926-.html

I've only baked large fruitcakes at 300F for hours.... But it sounds like you have a system which works well for you. thumbs_up.gif

I'm personally addicted to creme bouquet as a frosting flavor, but vanilla, almond and butter is a classic!

Look forward to seeing pics of your cakes. birthday.gif

BTW, here a few of my favorite American b/c recipes:
(You might like them, too!)

http://www.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html

http://www.cakecentral.com/cake_recipe-2033-Chocolate-Syrup-Frosting.html

http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html

http://www.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

http://www.cakecentral.com/cake_recipe-7215-Foolproof-Crusting-Buttercream.html

HTH

Lanette89 Posted 4 Apr 2009 , 2:58am
post #3 of

I always bake my cakes at 300 degrees... Everyone always raves about my cakes, so must be doing something right... They do tend to be really moist and level...

Niliquely Posted 4 Apr 2009 , 3:07am
post #4 of

Is this for scratch cakes or box mix? I do WASC and have been baking at 325...

pastryjen Posted 4 Apr 2009 , 3:13am
post #5 of

I bake at 300 in a convection oven.

madgeowens Posted 4 Apr 2009 , 3:25am
post #6 of

Does that apply to very large sheet cakes? I have always found that if you over bake the cake it will be dry. I think I usually bake at 350...I will have to try this 300 theory, sounds interesting. I would also like to know is this box cakes?

pastryjen Posted 4 Apr 2009 , 4:08am
post #7 of

I make the pound cake recipe on the side of the box mix.

Ponygirl1 Posted 4 Apr 2009 , 11:07pm
post #8 of

Thanks for the input ! Yes, this is for box mixes (I made 1 Wedding Cake many years ago)...and it turned out perfect! I also do this for almost all other cakes as well...kinda depends on how wet the batter is....if it's really wet, it just takes longer to bake but really comes out moist.
I'm going to be helping a friend make her daughter's Wedding Cake for Halloween and I'm checking out all the great additions you guys are adding to the mixes and I'm so impressed!
This site is incredible and I'm blown away by all the amazing talent here!
You guys ROCK !

Niliquely Posted 4 Apr 2009 , 11:13pm
post #9 of

party.gif Hooray for Cake Central!! I may have to go experiment now and try doing WASC at the lower temp!

Ponygirl1 Posted 4 Apr 2009 , 11:21pm

Oh and I forgot to add..thanks so much JanH for the links to the great recipes and a HUGE THANK YOU for the link to the acronym page...I've been scratching my head for days trying to figure out what all the "letters" meant..took me forever to find out what WASC meant..!LOL !

pattycakesnj Posted 4 Apr 2009 , 11:35pm

I only bake from scratch. has anyone baked scratch at 300 degrees? how did it turn out? i too use a convection oven.

MBHazel Posted 4 Apr 2009 , 11:46pm

Hi Pattycakesncookies.... I bake scratch too. I reduce the heat on almost all the recipes I use; for layer cakes I stick around 300.

The cake recipe I use for most decorated cakes is a buttermilk poundcake. The original recipe called for 350. (I have changed the recipe up some) I reduce the heat to 320 and it is great, very moist. I did try to get it as low as 300 but found that it tended to fall.

I do NOT use the convection cycle for my cakes. I find that it makes the top crusty and I perfer it to be soft.

niccicola Posted 4 Apr 2009 , 11:55pm

^^but aren't you cutting the top off? or does the convection make it rise level, thus eliminating the need to cut the top?

MBHazel Posted 5 Apr 2009 , 12:04am

I use the baking strips on my cakes..... so they are pretty level. I

If they need some leveling it is always minor so it would leave most of the top. Which is a good thing since I seem to eat all the trimmings. icon_cry.gif I just can't help myself.

madgeowens Posted 5 Apr 2009 , 3:12am

I talked with a baker the other day who trims the tops off while still in the pan, I have never done this and wondered if anyone here has?

pattycakesnj Posted 5 Apr 2009 , 12:12pm

thanks MBHazel, I am going to try it

niccicola Posted 5 Apr 2009 , 1:37pm

I have, but only if it rises so much out of the pan that it ends up being level at the rim of the cake pan.

pastryjen Posted 5 Apr 2009 , 4:00pm

I"ve been baking at 300 on convection and always have a soft top (maybe because I use a mix?). When I take them out, I let them cool about 1 minute and I take on of the cake pans, place it on top of the other cake and push the crown down. I repeat with the other cake on top and I barely trim a bit off to level the cakes. The are generally pretty good.

luvsfreebies72 Posted 5 Apr 2009 , 4:07pm
Quote:
Originally Posted by madgeowens

I talked with a baker the other day who trims the tops off while still in the pan, I have never done this and wondered if anyone here has?


I do it that way if my cakes need leveling thumbs_up.gif

luvsfreebies72 Posted 5 Apr 2009 , 4:08pm
Quote:
Originally Posted by madgeowens

I talked with a baker the other day who trims the tops off while still in the pan, I have never done this and wondered if anyone here has?


I do it that way if my cakes need leveling thumbs_up.gif

floral1210 Posted 29 May 2009 , 6:19pm

I just made kakeladie's WASC cake, and she suggests 20 min @ 300 and equal time @325. I did that, and made an awesome cake...It is really wonderful. I wil be doing that from now on!

kakeladi Posted 29 May 2009 , 6:29pm

.........had a...decorator (many years ago) tell me "never bake higher than 300*" ... said...cake will bake even and level,...take somewhat longer, but will...be moister.... done it this way for many years...always worked well for me. No need to wrap the pans with strips, etc. Has anyone else ever done it this way before? She also taught me to always add vanilla, butter and almond extract to just about EVERY frosting recipe...really is good..........

Sounds like you and I had the same friend/instructor! I've been trying to tell people on here that for several years now icon_smile.gif

Even for people who don't like/can't use almond if you come up with a combination of any 3 flavors it is better than just using 1. People will say "gee, what flavoring is that? I just can't figure it out." icon_smile.gif

DiannaSue Posted 29 May 2009 , 6:39pm

I have always baked my cakes at 300, and everybody raves how good, and how moist they are. I am the kind of person that if it's not broken, don't fix it. So I have never baked any higher than 300.

indydebi Posted 29 May 2009 , 6:42pm

I always trim while the cake is in the pan.
I bake at 275 in a convection oven .... bake at 325 in a regular home oven.

cupcakesnbuttercream Posted 29 May 2009 , 6:45pm

i have been baking @ 325....how long do you bake a cake @ 300???

maryjsgirl Posted 29 May 2009 , 7:51pm

I just baked a scratch banana cake last night and the recipe called for baking it at 275. I baked it in a bundt pan and it ended up taking an hour and a half to bake. It was super moist and super level.

I normally bake at 325.

dutchy1971 Posted 1 Jun 2009 , 5:33pm

I bake all my cakes at approx 275 280 in a reg oven, any higher and I get the hump middle. At this temp level cakes no trimming required. I generally bake for about 50 mins sometimes a little longer sometimes a little less, this is for 6" to 10" pans anything larger can take upto 1 1/2 hours to bake. I set the timer for 5-8min intervals after 45 mins to keep checking on them. Always moist never dryicon_smile.gif

mclaren Posted 3 Jun 2009 , 10:07am

ever since i found CC, i've been baking at 325, but with baking strips (homemade). i never had a hump since practicing this. my cakes are always level. and crustless on the sides.

however it's interesting to know that many of you bake at 300. does that mean, we can bake at 300, WITHOUT a baking strip, and still get level cakes?

Quote by @%username% on %date%

%body%