Help!! I am baking cakes in a commercial convection oven. The edges of the cakes are getting rock hard. I have lowered the temp, placed pans at least 2" apart. I am also watching the time carefully. The oven is a Garland gas oven. Any help would be appreciated
Youll probably have to start over : ( but next time, use a metal flower nail. Turn it upside down and place in center of pan. Then pour your mix. When baking 12 & 16" cakes, I always use the nail for even baking. Hope this helps!
Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.
Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.
Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.
Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.
Try wrapping and freezing them, then thaw them still tightly wrapped. The edges might soften in thawing.
If possible, lower the fan speed. Lower the oven temp even more. And place empty sheet pans on the top rack to deflect the forced air.
Do what poohsmama suggested. I do that all the time, because I bake ahead. The cakes come out with nice, moist edges, so there's less wasted cake.
When I first used my commercial convection ovens in the shop, I got hard edges and I just cried. with some experimentation, I found the right "recipe": Lowered temp (significantly!); baking strips (always!) and I sat a pan of water in the corner of the oven. The water was the big trick. No more hard edges or corners, ever.
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