Temperature To Bake At

Decorating By Barb1959 Updated 4 Oct 2009 , 7:52am by cakeprincess80

Barb1959 Posted 3 Oct 2009 , 2:39pm
post #1 of 10

I see that some recipes call for a cake to be baked a 325 and others 350. Does it have to do with the recipe or more with the size of pan.

If I am baking a 10 or 12 x 3 pan what do you recommend. If it is only 2" does that make a difference.

I am trying to learn as much as I can to bake the best I can.
Thanks CC

9 replies
cakedesigner59 Posted 3 Oct 2009 , 2:44pm
post #2 of 10

You're probably going to get 100 different answers, but mostly, it depends on how hot your oven bakes. Do you have an oven thermometer? Because you can set it at 325 and it might bake at 340 or something entirely different and you would need to make adjustments. A lot of folks (myself included) bake at the lower temps so that a high crown doesn't form on the cakes. It seems (to me) to bake more evenly. I usually vary between 325 and 335. And no, I don't make an adjustment depending on the deepness of the pan. (Is deepness a word?) LOL Hope that helps!

lardbutt Posted 3 Oct 2009 , 2:50pm
post #3 of 10

I also bake at 325. It seems to bake more evenly, but it does take longer!

cakedesigner59 Posted 3 Oct 2009 , 4:21pm
post #4 of 10

Depth! LOL that was the word I was struggling for! LOL

tatorchip Posted 3 Oct 2009 , 4:54pm
post #5 of 10
Quote:
Originally Posted by cakedesigner59

You're probably going to get 100 different answers, but mostly, it depends on how hot your oven bakes. Do you have an oven thermometer? Because you can set it at 325 and it might bake at 340 or something entirely different and you would need to make adjustments. A lot of folks (myself included) bake at the lower temps so that a high crown doesn't form on the cakes. It seems (to me) to bake more evenly. I usually vary between 325 and 335. And no, I don't make an adjustment depending on the deepness of the pan. (Is deepness a word?) LOL Hope that helps!




I agree

Barb1959 Posted 3 Oct 2009 , 9:32pm
post #6 of 10

Thanks to all that answered. I will try 325 from now on a see what happens.

MrsNancyB1 Posted 3 Oct 2009 , 9:37pm
post #7 of 10
Quote:
Originally Posted by MessyBaker

I also bake at 325. It seems to bake more evenly, but it does take longer!




Ditto.

deliciously_decadent Posted 4 Oct 2009 , 6:27am
post #8 of 10

i bake at 150 degrees or 302 fareinheight, it takes a bit longer but it produces amazingly moist dense beautifull cakes and it alos allows me to bake many different sized pans in the oven at the same time icon_smile.gif
tried a nail once and it was a disater, from what i hve heard they don't work very well for mud cakes, it will depend greatly what type of cake you are baking

CakeandDazzle Posted 4 Oct 2009 , 6:36am
post #9 of 10

I too bake everything at 325 with a rose nail....

cakeprincess80 Posted 4 Oct 2009 , 7:52am
post #10 of 10

So i bake all my cakes at 350 and use straps on the cakes. The cakes always turn out moist and i usually never have a problem with it.

Hope that helps icon_biggrin.gif

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