Lately I've been running into a little bit of a problem ...
Some of the cakes I make are not turning out right .... it's been hard to get the timing down on the baking. I use the same ovens in the commercial kitchen and have a thermometer in the oven to test the temp.
I used 3" pans ... I use the baking strips or the baking nails to have it cook evenly. But the top of the cake bubbles up and it's cracked and takes forever to get done (hope I'm describing that right) But this make the rest of my cake over cook so it's dry and not fluffy. This is only on some of my cakes not all.
I bake from scratch and I'm using the same recipe as always but I'm tired of throwing out whole cakes.
Also, I'm using the same brand of ingredients as always as well .... I just don't know what's going wrong
AAre you using a convection oven, and are you used to using one? In my experience, a commercial convection oven needs to be turned down by about 25 degrees. Besides that small tweak in temperature, I can't help you without knowing your recipes or techniques.
Yes It's a commercial oven. I haven't turned it down 25 degrees. I've only been doing between 5-10 degrees. I'll try that.
It's weird because this just started happening and I've used the same over for almost 3yrs ...
Thanks for the feedback
Wait I just reread your 1st question ... It's in a commercial kitchen I rent ... are there different type ovens for that. They have the ovens that's good for general use ... they have clients that cater and some that does desserts and some that makes jams ...