Help With Pillow Cake Pan

Baking By LilaUK Updated 24 Sep 2011 , 7:04am by tesso

LilaUK Posted 22 Sep 2011 , 11:55am
post #1 of 9

I have to make a pillow cake - 3 tiers for a friend's weddign next week. I just moved to the UK and I can't seem to bake anymore icon_sad.gif I made a pound cake last night using the Elvis Presley's favorite pound cake recipe and the cake was heavy, uncooked in the middle and didn't rise. Total disaster icon_sad.gif

I don't have much time to experiment. Can anyone help me with a foolproof recipe for a solid cake that can be shaped/ stacked without it falling apart.

PLEASE HELP!!

Thanks in advance!

8 replies
JanH Posted 23 Sep 2011 , 5:34am
post #2 of 9

FYI, the batter amount info that came with the pans is wrong. icon_sad.gif

Here's a link to Wilton's corrected pillow cake pan instructions:

http://www.wilton.com/downloads/paninstructions/2105-0575.pdf

HTH

LilaUK Posted 23 Sep 2011 , 9:12am
post #3 of 9

Thanks Jan!

That is still not quite right. The cake just doesn't seem to bake properly in the largest pan. I tried 2 different recipes and its soggy in the middle even though I used the core and the toothpick came out clean.

Total nightmare this cake is becoming. Think it may even be my oven isn't big enough

snamum Posted 23 Sep 2011 , 8:23pm
post #4 of 9

Hi It's Sam I bake my cakes at a really low heat of 140 for longer. I'm sorry your struggling.

JanH Posted 24 Sep 2011 , 2:15am
post #5 of 9
Quote:
Originally Posted by snamum

Hi It's Sam I bake my cakes at a really low heat of 140 for longer. I'm sorry your struggling.




Is that celsius or fahrenheit? (Because baking at 140F would create its own set of problems...)

cheatize Posted 24 Sep 2011 , 3:16am
post #6 of 9

Did you put a flower nail or heating core in the largest pan?

jules5000 Posted 24 Sep 2011 , 3:35am
post #7 of 9

Cheatize: I have had this problem myself a few times recently and used the heating core. I used a long skewer to check a deep cake(in which I had used the heating core in. The skewer came out clean, the cake was looking quite brown and when I took it out of the pan it fell apart. It was doughy and undone. I am just curious as to why this happens. if you don't know the answer I am sure some of the other do. Thank you in advance.

auzzi Posted 24 Sep 2011 , 4:39am
post #8 of 9

US recipe ?
2 sticks (1 cup) unsalted butter = 8 oz butter
3 cups sifted cake flour = 10 oz sponge flour
3/4 teaspoon salt
3 cups sugar = 20 oz
7 large eggs = 7 medium eggs
2 teaspoons vanilla
1 cup heavy cream = 1 cup whipping cream

UK recipe translation
8 oz butter
10 oz sponge flour [mcdougalls, sainsbury]
3/4 teaspoon salt
20 oz sugar
7 medium eggs
2 teaspoons vanilla
1 cup whipping cream

tesso Posted 24 Sep 2011 , 7:04am
post #9 of 9

since you just moved to the UK did you think about:
-humidity
-sea level changes in the recipe
-Try baking at 300F and add about 30 minutes to the cake.
- I also STRONGLY suggest that you buy a thermometer for the oven and make sure that it is baking at the correct temp, since it is a different oven. (for example my oven heats 25 degrees hotter than its setting)

hope this helps.

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