Lizmybit Posted 6 Aug 2010 , 2:42pm
post #1 of

I spent all day yesterday baking cakes. The first cake I made was Macs Mom's Banana cake. Made it exactly per the recipe. Except I could not find any banana cake mix. So instead I used 2 white cake mixes rather than 1 white and 1 Banana. I used the Wilton Cake strips like I normally do. But the cake took twice as long as it should have to bake...and the texture was very crumbly. When I took it out of the pan it crumbled at the base. I tried salvaging it with no luck. Anyone have any ideas?

On to cake two. A chocolate cake I've made a million times. It baked at 325 degrees...for...the correct amount of time...cake tester came out clean. In my haste however I did not line the bottom of the pan with parchment and therefor the cake would not come out of the pan. When I finally got it out it was more the consistency of a brownie. Half the cake remained in the pan and it was very doughy.

I gave up and threw a cake mix in the oven, which I will torte and fill with fresh berries and pastry cream. But I'm wondering if anyone can offer any assistance.

Thanks in advance.

7 replies
Malakin Posted 6 Aug 2010 , 2:54pm
post #2 of

That's really weird. Is your oven temp still right on the money? I do mine unlined all the time and as long as they are cooked they still come out of the pan ok.

erincc Posted 6 Aug 2010 , 6:04pm
post #3 of

I'm wondering if your oven temp is off, too. That is strange that both cakes would flop.

Lizmybit Posted 6 Aug 2010 , 7:00pm
post #4 of

I can check it, but if that were the case the cake mix I made wouldn't have turned out.

kansaslaura Posted 6 Aug 2010 , 7:05pm
post #5 of
Quote:
Originally Posted by Lizmybit

I can check it, but if that were the case the cake mix I made wouldn't have turned out.




Yes and no... Cake mixes are made to be as nearly fool-proof as they can get them. When we tweak around with them it upsets the chemistry cart, (so to speak) We're not baking them at the recommended temp, we're adding things that weren't built into the recipe designed in their kitchens.

Who knows--but I would check that oven temp first, it's the most simple place to start.

cupcakelady64 Posted 6 Aug 2010 , 7:19pm
post #6 of

your day sounds like mine!

Tried to bake a "monkey head" in a stainless mixing bowl, done several times before. Baked on a low temp for 2 hours. Take it out, go to flip it out, and the entire bottom half of cake is RAW!!! Ugh!! icon_mad.gif

Then I tried to bake thumbprint cookies, done 100 times before, cookies just s-p-r-e-a-d ALL OVER THE PAN!!

ewe!! SUPER-FRUSTRATED! icon_evil.gif

so, what did I do for comfort?? Got online to CC and checked out all the beautiful cakes uploaded recently!

GOTTA SAY, LADIES...

UNBELIEVABLE WORK!! icon_smile.gif

cupcakelady64 Posted 6 Aug 2010 , 7:20pm
post #7 of

Oops! ....AND GENTLEMEN!! icon_redface.gif

mustangsallii Posted 10 Aug 2010 , 7:35pm
post #8 of
Quote:
Originally Posted by Malakin

That's really weird. Is your oven temp still right on the money? I do mine unlined all the time and as long as they are cooked they still come out of the pan ok.





I never line my pans. I always grease with crisco and then flour with all purpose flour. Wait 15 minutes after they come out of the oven and then I flip them out on a cooling rack.

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