StaceFaceCakes Posted 17 Jun 2013 , 6:36am
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So, I baked a five tier wedding cake. I baked two 14' square layers and when I stacked them during icing.....once was slightly bigger and I had to trim off about an inch of excess! I baked both layers in the same pan! This has never happened to me before. I am thinking it may have to do with how long I cooled the cake in the pan before removing it??? Any ideas?

5 replies
Relznik Posted 17 Jun 2013 , 9:51am
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Yes, it's to do with how long you baked it....  the cake in the oven for longer will have shrunk more.

TamathaG Posted 17 Jun 2013 , 9:52am
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I just had this problem to so I am very interested in the responses you receive!

Evoir Posted 17 Jun 2013 , 10:14am
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AYou can get shrinkage with overheating your batter (activating the flour gluten excessively), baking too long, and IMO also from letting it cool too long in the pan.

StaceFaceCakes Posted 17 Jun 2013 , 7:54pm
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Thanks! I'll be careful to be more consistent with batter amounts/baking times/cooling times next cake! Thanks everyone!

Annabakescakes Posted 17 Jun 2013 , 7:57pm
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AThat's weird. I always leave my cakes in the pan until time to stack and fill. Completely cool. No shrinkage.

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