I used a 10" madeira mix to split into 3 different 8" tins as i wanted 3 small layers, they never rose at all? what did i do wrong? Want to make a medeira mix for a small 3 layered cake?
I used a 10" madeira mix to split into 3 different 8" tins as i wanted 3 small layers, they never rose at all? what did i do wrong? Want to make a medeira mix for a small 3 layered cake?
You probably either used plain flour instead of self rising, or you left out the baking powder if it was in the l;ist of ingredients.
It's important to check the recipe for what kind of flour you are supposed to use.
When you start to bake, start with a clear workspace. Line up all your ingredients on a table. As you add them to the mixture, put the container back into the cupboard.
Did your recipe call for baking powder or self raising flour? If you used baking powder, was it viable? To check if b/p is good: sprinkle some on tepid water in a cup. If it foams it's good.If you needed s/r flour and only had plain, you can add 2tsp baking powder to 1C plain flour to make it self raising. Better luck next time!
Thank you, i used self raising and plain, 6oz of self raising and 2oz of plain flour. xxxx
could be your oven temp was too low*
was there a delay between mixin git up and baking it?
sometimes the baking powder in the self raising has lost it's oomph
or maybe it's a bad bag--as in mismarked or something--sure it woudln't happen often but it's a possibility
it of course should have poofe dup for you
or it could have been over or under baked too
just some possible other causes
* so do you have an oven thermometer to keep check of it? sometimes an oven temp is fine when you put the cake in then the oven cycles slow where it loses degrees when you open the door then it might not cycle the heat back on when it needs to consistently enough
could be your oven temp was too low*
was there a delay between mixin git up and baking it?
sometimes the baking powder in the self raising has lost it's oomph
or maybe it's a bad bag--as in mismarked or something--sure it woudln't happen often but it's a possibility
it of course should have poofe dup for you
or it could have been over or under baked too
just some possible other causes
* so do you have an oven thermometer to keep check of it? sometimes an oven temp is fine when you put the cake in then the oven cycles slow where it loses degrees when you open the door then it might not cycle the heat back on when it needs to consistently enough
Ahh yes there was a gap between mixing and baking it, then i opened the oven door while it was baking, could that have been it? Not got an oven themometer, may invest in 1 though. xx
the leavening might have pooped out on you in the wait time
and opening the oven door at the wrong time with a weakened leavening agent could definitely sink your ship
also if the oven gets jarred by heavy footsteps, the door slamming at the wrong time--
all that adds up sometimes
hate that that heppened to you
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