Help! He Turned My Oven Off!!!!!!!

Decorating By Mikel79 Updated 16 Jul 2011 , 1:28pm by Mikel79

Mikel79 Posted 15 Jul 2011 , 9:51pm
post #1 of 35

Hi Cakers!

I turned my oven on to preheat. I heard it beep that it was ready. So, I started mixing my batter. I asked my partner to shut the timer off on the oven stove. I use it to time my mixing. Well, he by mistake shut off the oven.

Stupid me did not think to look at my oven temp. that is inside the oven before placing in the oven. Well, 30 minutes into cooking, I dont smell my cakes??? Look at the temp and it is down to 220 degrees!!!!!!!!

Are my cakes okay?? I left them in the oven and turned the oven back on to 325. I did not want to disturb the cakes or the oven temp any more.

I am thinking that since they have missed 30 minutes of baking, should I just add 30 minutes to what time is left on my timer?????

HELP......
=)
Michael

34 replies
Dayti Posted 15 Jul 2011 , 10:02pm
post #2 of 35

I don't think you should just add 30 mins, since they were in fact in a warm oven for 30 minutes even if it wasn't the correct temp, so they would have cooked some in that time. I would have a look after 20 mins to see what they look like, and every couple minutes after that. But, to be honest, you might end up making cake pops or something with what comes out of the oven!

instant-gratificaketion Posted 15 Jul 2011 , 10:08pm
post #3 of 35

Hmmmm, how long were they to bake for at 325?

Mikel79 Posted 15 Jul 2011 , 10:09pm
post #4 of 35
Quote:
Originally Posted by Dayti

I don't think you should just add 30 mins, since they were in fact in a warm oven for 30 minutes even if it wasn't the correct temp, so they would have cooked some in that time. I would have a look after 20 mins to see what they look like, and every couple minutes after that. But, to be honest, you might end up making cake pops or something with what comes out of the oven!




Seriously?? Cake Pops. You think that the cake is not salvageable at all?

Crap!

I hope it comes out fine. I will keep an eye on it. Check it out every 5 minutes.

Mikel79 Posted 15 Jul 2011 , 10:14pm
post #5 of 35
Quote:
Originally Posted by instant-gratificaketion

Hmmmm, how long were they to bake for at 325?




My timer was set for 75 minutes at 325. When I realized the oven was off it was at the 44 minute mark...

instant-gratificaketion Posted 15 Jul 2011 , 10:22pm
post #6 of 35

Ouchie. Yeah, I would say to just keep checking...how does it look right now? Does it at least seem to be rising properly?

Mikel79 Posted 15 Jul 2011 , 10:27pm
post #7 of 35
Quote:
Originally Posted by instant-gratificaketion

Ouchie. Yeah, I would say to just keep checking...how does it look right now? Does it at least seem to be rising properly?




Yes. The cake looks as though nothing has happened at all?? Rising like normal. I am just worried about taking it out......Hope it does not sink in????

OMG!!!!

cakestyles Posted 15 Jul 2011 , 10:29pm
post #8 of 35

The texture could be weird, but you'll be able to tell when you level/torte the layers.

Good luck!

Mikel79 Posted 15 Jul 2011 , 10:32pm
post #9 of 35
Quote:
Originally Posted by cakestyles

The texture could be weird, but you'll be able to tell when you level/torte the layers.

Good luck!




That was what I was thinking.

I will let ya'll know....

cakestyles Posted 15 Jul 2011 , 10:35pm
post #10 of 35

I hope it works out for you.

Mikel79 Posted 15 Jul 2011 , 10:36pm
post #11 of 35
Quote:
Originally Posted by cakestyles

I hope it works out for you.




icon_smile.gif

step0nmi Posted 15 Jul 2011 , 10:49pm
post #12 of 35

don't open the oven for at least 20 mins once you get it heated back up though!

Mikel79 Posted 15 Jul 2011 , 10:49pm
post #13 of 35

Just took them out of the oven.

Currently on the cake racks cooling for 10 minutes......

instant-gratificaketion Posted 15 Jul 2011 , 10:49pm
post #14 of 35

Yeah, let us know...I'm really curious to see how she turns out!

Mikel79 Posted 15 Jul 2011 , 10:53pm
post #15 of 35
Quote:
Originally Posted by step0nmi

don't open the oven for at least 20 mins once you get it heated back up though!




Check!

The oven door was not open within the first 20 minutes.

Thanks,

=)

instant-gratificaketion Posted 15 Jul 2011 , 10:54pm
post #16 of 35

I feel like I should hold my breath! I want running commentary, like how golf commentators sound....all serious and low voiced...lol.

This is tense!

Mikel79 Posted 15 Jul 2011 , 11:05pm
post #17 of 35

Update..... =)

Just flipped them out of the pans.

These are choc. cakes. My choc. cakes always of a slight dip in them. These were no different.

I posted a thread a couple weeks ago about choc. cakes and why they dip/sink in the middle. About 95% of the replies all said the same thing about their choc. cakes....

I will let ya'll know how they come out....

Stay tuned.....he he

instant-gratificaketion Posted 15 Jul 2011 , 11:08pm
post #18 of 35

I am totally glued to this channel!

Mikel79 Posted 15 Jul 2011 , 11:14pm
post #19 of 35
Quote:
Originally Posted by instant-gratificaketion

I am totally glued to this channel!




icon_biggrin.gif

Funny!

Thank God, this is for family!!!

I would be tripping out even more if not!!

MimiFix Posted 15 Jul 2011 , 11:25pm
post #20 of 35

I once worked as a pastry chef in a Hyatt near Wash DC. The kitchen staff came from more than twenty different countries and no one seemed to understand English. As in, "Do not touch the damn oven knob." Many great recipes result from mistakes.

Mikel79 Posted 15 Jul 2011 , 11:35pm
post #21 of 35

Update....


Going on about 30 minutes or so in the cooling stage.

So far so good.....Knock on wood...

instant-gratificaketion Posted 15 Jul 2011 , 11:36pm
post #22 of 35

*fingers crossed*!!!!!!!

Mikel79 Posted 16 Jul 2011 , 12:11am
post #23 of 35

Update....

The cakes seem cooled. I am going to level them. I will taste the part of the cake that I take off from leveling. I will also inspect the cake that is know exposed to make sure all is good....


Geesh, I am nervous.....

instant-gratificaketion Posted 16 Jul 2011 , 12:18am
post #24 of 35

I'm probably not helping either! lol.

nickshalfpint Posted 16 Jul 2011 , 12:58am
post #25 of 35

Did everything turn out ok?

dldbrou Posted 16 Jul 2011 , 1:27am
post #26 of 35

I am not a professional cake baker, but have done my fair share of cakes, some for family and some for sale. I do not know what size cake you are baking, but I have never baked a cake for 75 minutes at any temp. At the most it is between 30-45 minutes at the most. I bake most of my cakes at 325º. Does you cake still come out moist?

I am not criticizing you, I am just curious. My mouth dropped open when I saw the time and I had to ask.

Mikel79 Posted 16 Jul 2011 , 1:33am
post #27 of 35

Update....


O-M-G !!!!!

PERFECT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

The cake is moist and yummy! It is no different than any other choc. cake that I have made in the past!

Wierd, actually. But I am not complaining at all!!!!

Thank you God!!!!!
Whoop Whoop!!

Thanks fellow Cakers for staying tuned to my cake drama......

Michael

nickshalfpint Posted 16 Jul 2011 , 1:37am
post #28 of 35

OOOHHHHHHH GOOD! I'm glad it came out perfect. I always love an episode of "How the Cake Bakes" (= Hey that would actually be a great name for a cake soap opera.....lol

Mikel79 Posted 16 Jul 2011 , 1:55am
post #29 of 35
Quote:
Originally Posted by nickshalfpint

OOOHHHHHHH GOOD! I'm glad it came out perfect. I always love an episode of "How the Cake Bakes" (= Hey that would actually be a great name for a cake soap opera.....lol




icon_lol.gif

The weird thing about this is I have always read and been told that if your oven runs to cool, the cake will collapse or not bake correctly.

hmmmm......

instant-gratificaketion Posted 16 Jul 2011 , 2:08am
post #30 of 35

Yip-frickin-skippeeeee! I'm so glad you didn't have to have a do-over! icon_biggrin.gif

Congrats! Now send me some cake! HAHA!

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