Need Advice...just Got New Oven

Decorating By strawberrygirl Updated 8 Apr 2009 , 11:10am by marcimang

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strawberrygirl Posted 7 Apr 2009 , 3:15pm
post #1 of 5

I just got a new oven that has a convection option on it. I heard it was great for cookies but not for cakes. I don't really know anything about using a convection oven. Any advice would be very appreciated. icon_confused.gif

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kakeladi Posted 8 Apr 2009 , 12:19am
post #2 of 5

A convection oven balances the heat thru the oven with a fan. Many times it is very powerful.......it could blow the batter out of the pans! icon_sad.gif
You will have to figure out how powerful yours is by using it. I think the bigger pans would fare better than say a 6"er.

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strawberrygirl Posted 8 Apr 2009 , 10:41am
post #3 of 5

Thank you so much. They tell you these things are great in the store but don't really tell you much of anything else.

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cakelass Posted 8 Apr 2009 , 11:06am
post #4 of 5

On the topic of ovens I was wondering if anyone out there uses a fan forced oven?
Any tips on how to keep getting moist cakes other than turning down the heat?
I have moved address and gee do I miss my oven and really cannot get the hang of this fan forced oven at all. It is really causing me great greif as I cannot produce the same cakes as I used to. TIA

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marcimang Posted 8 Apr 2009 , 11:10am
post #5 of 5

I use my convection for all my cakes and I think it works great- cooks faster. It does take some getting used too. I did find it gives my cakes a crispier edge so I just use a bread knife to get rid of that. I use all size pans and never had a problem, I have a Samsung oven- hth and happy baking!

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