I"M LOOKING FOR ANY ADVICE THAT ANYONE HAS TO GIVE ON OLD FASHIONED BUTTER POUND CAKES. I WORK IN A BAKERY AS A DECORATOR AND ALL WE MAKE FOR OUR CAKES IS OUR POUND CAKES IN MANY FLAVORS. THIS CAKE HAS BEEN WITH THIS BAKERY FOR 20 YEARS. I HAVE BEEN COMING OBSESSED WITH TRYING TO FIX IT. WE ALWAYS GET LINES IN OUR CAKES. SOME ARE SAVEABLE BY CUTTING THE LINE OUT AND SOME ARE JUST SO BAD WE HAVE TO TOSS IT AND REBAKE. WE HAVE TRIED EVERYTHING UNDER THE SUN. I JUST DONT THINK POUND CAKES ARE MENT TO BE BAKED IN REGULAR CAKE PANS. MAYBE THATS WHY EVERYONE BAKES THEM IN LOAF OR BUNT PANS. ANY IDEAS WILL BE GREATLY APPRECIATED.
ACould you explain what you mean by lines in the cakes? Lines of what? And where in the cake? (Also, would you please turn off your caplocks; it looks like you are yelling at us. :) )
THEY ARE KNOWN AS SAD LINES. USUALLY LOCATED AT THE BOTTOM OF CAKE.
where the cake fell you mean? and the consistency is different-- the cake falls because that unbaked part down in there that makes the sad line is the part that pushes up outa the middle and cracks the top of a pound cake at the end of the bake if it's in a loaf pan or a bundt pan it can bake ok but not so much in a pan without the hole like you said --
i'm not saying i'm an expert--you sound like the expert because i think you got it correct as the pan being the problem
AIn a professional pastry kitchen, when cooking certain tea cakes, we would want to control the shape and way the cake rose and split in the centre to ensure consistent results. We did this by slashing the raw cake batter, as you would do a loaf of unbaked bread. In a loaf pan, the split on top is usually central, but if you're using a different-shaped pan, maybe you could slash the unbaked cake batter in its pan to generate a more controlled rise and perhaps avoid the sad lines?
I have never heard of sad lines, are they like tunnels at the bottom?
I bake up to 20" rounds of pound cake, I have to be careful with my temperatures or they crack on top, but I'm not sure I have seen what you are describing.
A lot of people over mix pound cake, that can cause tunneling, cracking and dryness, so can the wrong amount of sugar. I'm probably misunderstanding the issue though, a picture would be great.
This is a common problem. My mom has issues when she makes a pound cake from time to time.
But here is an article that considers common reasons for the "sad lines": http://www.myrecipes.com/how-to/cooking-questions/preventing-gummy-steaks-in-pound-cake-00420000022445/
AI noticed that you started a thread about this a couple of years ago; I take it none of the suggestions offered then worked for you? http://cakecentral.com/t/746707/line-in-pound-cake#post_7307643
I noticed that you started a thread about this a couple of years ago; I take it none of the suggestions offered then worked for you?
Well that's just weird.