Cake Waist

Decorating By joanneeland81 Updated 27 Sep 2014 , 11:31am by 810whitechoc

joanneeland81 Posted 26 Sep 2014 , 3:31pm
post #1 of 3

AI recently baked an 8" sweet potato cake which is beautiful and moist. However, for a small gathering, ive made it again and have had an issue – I only wanted a 6″ cake so I halved the recipe, spilt it into two 6″ pans and cooked it for about 45 mins until the cake tester came out clean and they were risen and pulling away from the side of the tin. I turned them out after 5 mins onto a wire rack and within about 10 mins they had sunk and developed a ‘waist’ around the edge – they didnt sink in the middle. Have you any idea why this might be? I was convinced it was an incorrect measurment or something else I had done wrong, but I've tried again and been v careful with my measurements but the same thing has happened again. The cakes are very dense but they are definitely cooked through. I've slathered it in buttercream and crossed my fingers that the taste outweighs the texture - but I'm curious as to what's went wrong?

2 replies
vldutoit Posted 26 Sep 2014 , 5:19pm
post #2 of 3

AI have had a couple of cakes do that and I noticed it was those with a high moisture content or an ingredient with high moisture that seemed to do it. I made a pumpkin one and one with pudding and both did it. My next experiment is to cut back some on my he liquid to serif that helps.

810whitechoc Posted 27 Sep 2014 , 11:31am
post #3 of 3

Yes I agree, it's a moisture issue.  I make an orange and almond cake using real oranges and it's amazing the difference very juicy oranges make to the texture, they develop a waist as you describe.

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