Would appreciate some advice from my fellow cake nuts.
my oven clearly has a hot or cold spot (not sure which). when i make cupcakes there's always one cupcake that fails to rise as beautifully as the rest and I usually chuck it. It's always the same position in the oven and as much as i've tried using different bun trays or liners it's always the same one that fails - think it goes up too fast and then collaspses?
So i've been wondering about my cakes. Surely this will affect them too and I've seen ppl mention turning the cakes round half way during baking, but I've also seen ppl say not to open oven door until minimum cooking time.....so.....which do I do? For those with uneven heat in your oven, at what stage do you rotate the cake?
you're going to get a million different answers and people think their way is the best way. but for me, very simply, i rotate them when i remember to! i also put pans of every size in my oven at different times; i'm constantly opening and shutting the door. rotating one, pulling one out, putting another in. and every cake come out just as perfect as the next. it sounds to me like something is wrong with your oven if you have a "cold" spot. maybe check your warranty and then give a repaiman a call?! good luck!
you're going to get a million different answers and people think their way is the best way.
oh well at least I got one
Thanks so much for that. After reading your response I'm really tempted to upgrade my oven. I've been going on at my dh for ages that i need a new oven but he keeps putting it off.
In the meantime I'll try turning the cake half way through baking time.
I have to rotate my pans about half way through my projected baking time, our oven is way off in temp and a new one is not in the budget. Its a PITA to remember but I try