kirst85 Posted 24 May 2013 , 7:01am
post #1 of

iv made a cake but i dont think it is cooked properly the outside is kind of crunchy but parts of the inside look kind of wet, i did check it when it was cooked the knife came out clean, the is need for tomorrow  iv included a picture 

 

 

 

17 replies
leah_s Posted 24 May 2013 , 8:56am
post #2 of

yeah, that looks a little off.  The only way to know for sure if its baked through is to torte it.  But the edges do look a bit overbaked.  Did you bake it at no more than 325?  Also, there's no need to wait to the last minute to bake a cake.  You can bake at least 2 weeks in advance and freeze.

kirst85 Posted 24 May 2013 , 9:10am
post #3 of

this is the recipe i followed http://www.sainsburysmagazine.co.uk/recipes/item/two-tier-chocolate-cake im using a fan oven, and my tins were 6inch and 8inch and i baked each tier for an extra 5 mins

kazita Posted 24 May 2013 , 9:11am
post #4 of

AYeah that cake doesn't look quite right and like leah mentioned you can bake and freeze your cakes ahead of time believe it our not a frozen cake comes out very moist. Just bake your cake let cool a bit in the pan level in pan than turn out on a cakeboard same size as cake than wrap a few times in cling wrap and put in freezer. As far as this cake goes its like leah said only way to make sure its done is to torte.

kirst85 Posted 24 May 2013 , 9:18am
post #5 of

 

 

this the cake when i torte it 

kazita Posted 24 May 2013 , 9:26am
post #6 of

ADid you use a good digital scale to weigh your ingredients out? Your cake sure looks dry on the edges and not completely cooked in the middle. You probably need to check your oven temperature .

kazita Posted 24 May 2013 , 9:29am
post #7 of

AOh it looks ok in my opinion....not to bad.probably be able to fill and ice it or is it undercooked I can't really tell.

kirst85 Posted 24 May 2013 , 9:31am
post #8 of

yes i used a digital scale to weigh my ingredients i did put the oven to the recommended temp for fan oven

kirst85 Posted 24 May 2013 , 9:33am
post #9 of

my partner said it taste fine but im being really fussy, as the cake is for my sisters 21st

kazita Posted 24 May 2013 , 9:47am

AWell its now up to you you can either fill and ice these cakes or start all over again. You really need to use a separate oven thermometer to test to make sure the temperature isn't off... I've read on here that you would be surprised how many ovens are off quite a bit

kazita Posted 24 May 2013 , 9:55am

AI don't know what 180c temperature is because I'm in the US and I don't know how to figure the difference out but a hour and and a half in an oven seems like a long time but it does depend on what temperature you're cooking at.

kirst85 Posted 24 May 2013 , 9:58am

thank you for help i have another in the oven now will see how this one goes if this is the same then it must be my oven 

kirst85 Posted 24 May 2013 , 10:00am
Quote:
Originally Posted by kazita 

I don't know what 180c temperature is because I'm in the US and I don't know how to figure the difference out but a hour and and a half in an oven seems like a long time but it does depend on what temperature you're cooking at.

180c in US is 356f

kazita Posted 24 May 2013 , 10:06am

AYeah I've read on here that its best to lower oven temperature to 325 when baking a cake.

kirst85 Posted 24 May 2013 , 10:11am

i shall be lowering the temp until i get my oven  thermometer 

kazita Posted 24 May 2013 , 10:19am

AJust remember it will take longer to bake all the way through watch it carefully so that it doesn't get overcooked.

Spireite Posted 24 May 2013 , 11:12am

Hi Kirsti, I'm in the UK, I always drop my electric fan oven to 150-160 when the recipe says 180.

For my heavy fruits I start at 150 for an hour and then go to 130 for the rest

Good luck

kirst85 Posted 25 May 2013 , 6:32pm

thank you all for your help and advice, the cake was a success not a crumb left at all

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