Why Is This Happening To Make Cakes, Anyone Else?

Decorating By makenice99 Updated 17 Nov 2010 , 7:10pm by leily

makenice99 Posted 17 Nov 2010 , 5:07pm
post #1 of 7

I have found a new problem with my cakes that is driving me crazy. I was wondering does anyone else have this issue.

First, I have had my oven leveled professionally and the cakes still come out uneven.
I bake the cake and once out of the oven while still hot I press down any huge uneven areas before freezing.

After thawing out the cake I trim a little off the top to get a nice smooth even surface and get ready to frost. I seem to find the same problem with my smaller cakes. (under 10) While I can trim to make the cake level I find that the width of the cake is also uneven. I have to pick the cakes good side. What causes this? It is not perfectly round it has more round on some angles then others. I do try to cut it a little. But its driving me crazy.

PS. When frosted & decorated my family says they cant see what Im talking about but I know its not even. Also, I dont think its the pans. I just brought two new 8 (didnt have that size for a shower last weekend) and the same thing happened.

6 replies
ChunkkeeMunkkee Posted 17 Nov 2010 , 5:24pm
post #2 of 7

Are u using sour cream or butter in your recipes? When I do I notice my cakes bake a little different. Is your oven HEATING unevenly? That could be the culprit too. I have 2 oven thermometers now because I was having issues. Also make sure you have enough space between the pans. Don't over crowd you oven. That was a rookie mistake I was making. Hope that helps some... Good luck...

brincess_b Posted 17 Nov 2010 , 5:24pm
post #3 of 7

if the cake pans are the right shape, and the sponge comes out different, i cant think of anything that causes cake to pull away from the pan other than over baking?
try to level the batter in your pan as much as you can before baking. although most people do trim their cake before icing. it can help to use a heating core/ flower nail or bake even strips.
does sound like a bit of an odd problem!
xx

cs_confections Posted 17 Nov 2010 , 5:33pm
post #4 of 7
Quote:
Originally Posted by makenice99

I bake the cake and once out of the oven while still hot I press down any huge uneven areas before freezing.




When you press down, is the cake still in the pan or have you turned it out? If still in the pan, do you do a little more pressing once they're wrapped and ready to go in the freezer? Or are you stacking other layers or items on them in the freezer before they are frozen? If you're pressing down out of the pan, it could be distorting your layers.

-K8memphis Posted 17 Nov 2010 , 5:59pm
post #5 of 7

I mean cakes are not perfect commodities. Not a lot of my cake layers meet up perfectly.

makenice99 Posted 17 Nov 2010 , 6:59pm
post #6 of 7

Thank you all for taking the time to help me. It is so appreciated.

ChunkkeeMunkkee : I use oil and sour cream in my box cakes with extender mix. But for my scratch receipes (Red Velvet or chocolate) I use butter only.

"Is your oven HEATING unevenly? That could be the culprit too. I have 2 oven thermometers now because I was having issues."..... How does the 2 thermometers fix the issue? I think this might be my problem. I know when I put in two cake 8" same amount of batter they are done 5minutes apart.


cs_confections : I press down and leave them in the pan. I wrap & freeze in the pan. I only remove when ready to frost.

-K8memphis: Its not the cake that doesn't meet up thats the issue. It's like there is a dent on one side of the round that its not a perfect circle when viewing from side angles. I took a class where the chef said you have to make sure the cake great on all 4 angles. Walk around the cake like its being judges.

leily Posted 17 Nov 2010 , 7:10pm
post #7 of 7

are you using a convection oven? The forced air can move the batter around and cause an even cake to cook.

You said your oven is level.... but are your racks level? Sometimes leveling the oven does not level the racks that the cake is sitting on.

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