Why Did This Happen??

Decorating By SJ169 Updated 6 Jul 2009 , 11:28pm by Deb_

SJ169 Posted 3 Jul 2009 , 7:25pm
post #1 of 16

I made the chocolate WASC cake and for some reason the side kind of collapsed. I have made the recipe before and havent had any issues. I made two cakes in a 6inch round pan, one of them i used bake even strips and the other i didnt and both cakes look like this..
has this ever happend to you??
LL

15 replies
Caths_Cakes Posted 3 Jul 2009 , 7:38pm
post #2 of 16

Im sorry, cant comment, just to give you a bump really,

__Jamie__ Posted 3 Jul 2009 , 7:38pm
post #3 of 16

No! Holy good God....what on earth? Looks like boiling magma bubbling up through rock! I am going to keep an eye on this thread, I want to know what could have caused that.

SJ169 Posted 3 Jul 2009 , 7:40pm
post #4 of 16
Quote:
Quote:

Holy good God....what on earth? Looks like boiling magma bubbling up through rock




LOL i know!! i dont get it!

SJ169 Posted 3 Jul 2009 , 7:40pm
post #5 of 16
Quote:
Quote:

Holy good God....what on earth? Looks like boiling magma bubbling up through rock




LOL i know!! i dont get it!

__Jamie__ Posted 3 Jul 2009 , 7:44pm
post #6 of 16

All I can think of, is that your oven went violently haywire sometime about halfway through the baking. Like the temp spiked dramatically, and caused the uncooked batter to bubble and rise real fast, and break through the already baked edges and firm top. I don't know. Very odd.

all4cake Posted 3 Jul 2009 , 7:46pm
post #7 of 16

when I first opened the thread, the photo came into view...I thought(briefly) it was a turd!

I don't know but my first guess would be that the pan was too full and the oven temp was a bit high(a bit high for an overfull pan, that is)...it looks like it had risen nicely...multiple times...then the center was forced out onto itself ....


that would be my uneducated guess...

SJ169 Posted 3 Jul 2009 , 7:47pm
post #8 of 16

maybe...I think i must of mis-measured somthing..because i baked the two cakes seperatly because i only have one 6inch pan...hmmm might need to try and re-bake tonight

glendaleAZ Posted 3 Jul 2009 , 7:47pm
post #9 of 16

You could send a PM to macsmom shes kind of a guru at WASC recipes.

Or you can post a comment on this thread where she answers questions about WASC related topics.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=614554&postdays=0&postorder=asc&&start=0

leah_s Posted 3 Jul 2009 , 9:30pm
post #10 of 16

I'd guess too much batter in the pan. I actually measure the batter for each pan.

woodruffbn Posted 3 Jul 2009 , 11:10pm
post #11 of 16

icon_surprised.gif Im scared of it!!!! icon_cry.gificon_cry.gif

woodruffbn Posted 3 Jul 2009 , 11:11pm
post #12 of 16

icon_surprised.gif Im scared of it!!!! icon_cry.gificon_cry.gif

kakeladi Posted 4 Jul 2009 , 1:52am
post #13 of 16

Which version of WASC did you use?
It looks to me like there was too much liquid & the pan was too full. Never fill a pan more than 1/2 to 2/3rds up the side. Or measure it (yes, with a ruler) to 1 to 1 1/4" deep. Then lower the temp in your oven.......300 to 325.

MichelleM77 Posted 6 Jul 2009 , 7:25pm
post #14 of 16

I had a similar thing happen when I overfilled the pans and also doubled a recipe that didn't work (darn science!). Needless to say I was cleaning the bottom of my oven at 2 am.

beachcakes Posted 6 Jul 2009 , 11:15pm
post #15 of 16

I've had this happen when I use DH - never a problem with BC. Weird, huh?

Deb_ Posted 6 Jul 2009 , 11:28pm
post #16 of 16

LMAO at Jamie's "boiling magma" comment......holy cow that was a good one!

I agree with leah, it looks like the pan was over-filled.

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