Question About Bake Times, Checking Cakes

Decorating By CharmingChelsea Updated 30 Dec 2011 , 3:39am by CharmingChelsea

CharmingChelsea Posted 29 Dec 2011 , 9:58pm
post #1 of 9

So, how am I supposed to check to see if the cake is ready and not open the oven? When it "looks" ready and I open it to check it with a toothpick, the center of the cake falls!!

Also what is the longest you have had to bake a cake? I'm baking a 12in round red velvet cake and it seems to be taking forever!!!

8 replies
FromScratchSF Posted 29 Dec 2011 , 10:57pm
post #2 of 9

Are you using a box mix or scratch?

A 12" round can take me 60 minutes or more depending on the cake recipe and which oven I am using.

CharmingChelsea Posted 29 Dec 2011 , 10:59pm
post #3 of 9

It's a scratch cake mix for red velvet cake.

Im scared to test it and have it fall!!

FromScratchSF Posted 29 Dec 2011 , 11:11pm
post #4 of 9

I'm sorry, is it a scratch recipe or a box of cake mix?

If it's a box of cake mix, it should be fine no matter what you do to it.

If it's a scratch recipe, your recipe may have problems if it's falling in the center so close to being done. If the structure is not set at that point, it isn't going to set.

melanie-1221 Posted 29 Dec 2011 , 11:12pm
post #5 of 9

I've had a 12 inch take an hour also . I check every 5 minutes until the top springs back when doing that large of a cake.

CharmingChelsea Posted 30 Dec 2011 , 12:31am
post #6 of 9
Quote:
Originally Posted by melanie-1221

I've had a 12 inch take an hour also . I check every 5 minutes until the top springs back when doing that large of a cake.




like starting after the hour?
Ugh, I did the first layer and it appeared to be cooked and then the top was all gummy when I took it out and it started cooling.

melanie-1221 Posted 30 Dec 2011 , 1:24am
post #7 of 9

No, I usually start doing my check in's after about 40 minutes. I keep tapping lightly in the middle until it springs back. Another big help for the larger cakes is using a flower nail in the center to act as a heating core to help the middle cook a bit faster. Have you tried that?

FromScratchSF Posted 30 Dec 2011 , 1:46am
post #8 of 9
Quote:
Originally Posted by CharmingChelsea

Quote:
Originally Posted by melanie-1221

I've had a 12 inch take an hour also . I check every 5 minutes until the top springs back when doing that large of a cake.



like starting after the hour?
Ugh, I did the first layer and it appeared to be cooked and then the top was all gummy when I took it out and it started cooling.




If the top of your cake is gummy then it's not done. Are you using a toothpick?

My 12" take at least an hour. I start checking every 10 then 5 minutes until I insert a toothpick and get wet crumbs.

CharmingChelsea Posted 30 Dec 2011 , 3:39am
post #9 of 9

I have 2 flower nails in the next layer (I used it in the first one as well) and bake even strips.

This cake is stressing me out!!

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