Cake Flattened And Pulled Away From Sides

Baking By Redsoxbaker Updated 11 Jul 2010 , 2:09pm by Redsoxbaker

Redsoxbaker Posted 11 Jul 2010 , 12:45pm
post #1 of 10

This is my first attempt at a stacked cake. I used the Durable Cake for 3D and Wedding Cakes recipe. I made two 12" cakes and only used 1 recipe for each pan because it was about 3/4 full. I cooked it for about 50 minutes and the toothpick was clean. As soon as I put it on the cooling rack, it started to flatten out and pull away from the sides. I did use a rose nail in the middle. What did I do wrong? They both turned out this way! Very frustrated. I'm attempting an anniversary cake for my brother-in-law and sister-in-law. icon_cry.gif

9 replies
indydebi Posted 11 Jul 2010 , 12:59pm
post #2 of 10

Pulling away from the sides is a normal part of the cooling process (basic 3rd grade science lesson ...... hot expands and cool contracts).

When you say the cake flattened, do you mean it fell and created a crater in the top of your cake, or you do you mean you have a nice smooth flat top that won't require any trimming?

I actually push down the tops of my cakes to get them to flatten out a bit.

Unless the cake is raw inside, I'd say you mastered how to make the perfect cake! It's contracting a bit to help you get it out of the pan easier and it's flat on top, like we all strive to get our cakes to do! thumbs_up.gif

ycknits Posted 11 Jul 2010 , 1:03pm
post #3 of 10

Redsoxbaker - I'm so sorry about your problems - especially with your time pressure. I use this cake recipe all the time with good success. I make two batches to fill three 8" pans or two 10" pans - so my guess is that you underfilled the pans, although 3/4 full doesn't sound that way. My pans are 2" deep. I bake at 325F, insulator strips to insure flatness, and don't use a flower nail on round pans this small. My cakes usually just start to separate slightly from the edges - but the insulator strips would slow down the baking on the pan edges. I wonder if - with no insulator strips AND a flower nail - and if you baked at 350F for 50 minutes - if your cakes might have been seriously overbaked? I watch mine carefully at the end to pull them out just as soon as they're done. I sure do wish you better luck on your next attempt.

Redsoxbaker Posted 11 Jul 2010 , 1:05pm
post #4 of 10

indydebi, It did not fall in the middle. It was pretty even except the sides are a bit higher than the rest of the cake. It feels pretty firm but most cakes I've ever made usually dome and this time they didn't.

indydebi Posted 11 Jul 2010 , 1:07pm
post #5 of 10

Even tho' I use cake mixes, I have found that depending on the size of the pan, I may or may not have a dome. I rarely have a dome on my 14" rounds, for example, but always have to trim 8" and 10" rounds.

Redsoxbaker Posted 11 Jul 2010 , 1:18pm
post #6 of 10

ycknits, thanks for the tips. I am going to try baking 2 10" round cakes today and now Im nervous about the recipe and thinking maybe I should just use the plain DH devils food chocolate cake mix without the sour cream and pudding without the rose nail! This is such a nerve racking process especially because it's for my family.

indydebi, thanks soooo much for your help. You are always there to lend a helping hand ! icon_smile.gif

kansaslaura Posted 11 Jul 2010 , 1:29pm
post #7 of 10

This concerns me. Do you mean when you say "pull away and flattened" that it pulled in toward the center and it's got a pruney look to the top of the cake? If that's the case most likely it's underbaked. icon_sad.gif

Redsoxbaker Posted 11 Jul 2010 , 1:53pm
post #8 of 10

kansaslaura, no it did not pull to the center. It just pulled away from the sides and the cake looked normal just perfectly flat except the sides were a bit higher than the rest of the cake. I'm not sure if I should use them or try to make 2 new ones! This is all new to me icon_surprised.gif

kansaslaura Posted 11 Jul 2010 , 2:03pm
post #9 of 10

Since it's for family, to be really sure, I'd pull a plug out of the center of the cake and take a good look at it. If it's fine, just pop that plug back in and no one is the wiser...

Redsoxbaker Posted 11 Jul 2010 , 2:09pm
post #10 of 10

That's a good thought! I think I will try that. I still have others to bake so I should make sure! icon_smile.gif

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