Why do cakes (atleast mine) shrink when I take them out of the oven. They are not overbaked (there is no browning on the sides or top and it is not pulled away from the pan until I take it out of the oven.
Am I doing something wrong or does this happen to everyone?
Mine settle a little every time. That is why I add just a little more batter than is stated with the pan size. I also use 3 inch pans when there is a definite need for 2 inch layers.
I don't really have an issue with it settling height wise, it is pulling in from the edges.
Its basic science. things expand when they're hot .... they shrink or contract as they cool. As with anything, of course, there are varying degrees of pulling/shrinking.
Thanks indydebi. I just wanted to make sure that I wasn't doing something wrong. I just read a recipe that said if the cake pulled away from the edges that it was over done.
"some" pulling away is normal. The cake shouldn't end up 1/3 the original size. Overbaking CAN cause it to shrink more (more heat is added to the formula, which dries up the moisture in the cake, which dries up the cake, which causes it to "pull together" more). As I said above .... many varying factors.
hee hee hee.. all I could think of was the Seinfeld episode where George was caught naked when it was cold out and he started to yell shrinkage shrinkage
One of my favorite episodes! I luv it when Elaine asks "It shrinks?"