bulldog Posted 25 Jan 2012 , 11:35pm
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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

13 replies
alival Posted 25 Jan 2012 , 11:46pm
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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!

bulldog Posted 25 Jan 2012 , 11:57pm
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Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.

bulldog Posted 25 Jan 2012 , 11:57pm
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Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.

bulldog Posted 25 Jan 2012 , 11:58pm
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Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.

bulldog Posted 25 Jan 2012 , 11:59pm
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Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.

poohsmomma Posted 26 Jan 2012 , 12:13am
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Try wrapping and freezing them, then thaw them still tightly wrapped. The edges might soften in thawing.

MimiFix Posted 26 Jan 2012 , 12:44am
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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.

MimiFix Posted 26 Jan 2012 , 12:44am
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MimiFix Posted 26 Jan 2012 , 12:45am

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Sarin Posted 26 Jan 2012 , 12:59am

Have you tried baking strips? That works for me.

bulldog Posted 26 Jan 2012 , 9:13pm

Thanks everyone. Thanks for all the suggestions. Keep your fingers crossed.

gramof5 Posted 26 Jan 2012 , 9:29pm

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.

indydebi Posted 26 Jan 2012 , 10:55pm

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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