Crispy Top And Doughy Strip On Bottom

Decorating By jilliam Updated 22 Jan 2015 , 9:20pm by jilliam

jilliam Posted 22 Jan 2015 , 4:10pm
post #1 of 7

Hi All,

 

I made the WASC cake in a 10 x 3 inch pan with a cake cone in the center. I baked it at 350 degrees. When it came out of the oven, the top was crispy. I let it cool a bit, wrapped it in plastic wrap, and placed it in the freezer until the next day. The top softened as it thawed. I iced it and decorated. 

 

However, when I cut it, the middle of the cake was fine, but there was a strip across the bottom that was very thick, dense, and chewy.

 

What did I do wrong, and what would cause this?

6 replies
Gingerlocks Posted 22 Jan 2015 , 6:28pm
post #2 of 7

Did you use a heating core of some kind? Or bake even strips? Both of those are essential when backing larger cakes, to get even baking. 

shanter Posted 22 Jan 2015 , 6:33pm
post #3 of 7

Since you used a heating core (cake cone?), I suggest you use the bake-even strips (which you can make yourself) and bake at a lower temperature, e.g. 325.

jilliam Posted 22 Jan 2015 , 7:14pm
post #4 of 7

I did use a heating core, but no bake strips!

jilliam Posted 22 Jan 2015 , 7:15pm
post #5 of 7

Thanks. It was a heating core.  I own bake strips, but I did not use them on this one. I had read somewhere, don't remember where now, to only use the bake strips if you are going to bake at 350, and not to use them at 325. Is this wrong? Should I use more than one heating core?

 

edit: also, I thought the bake even strips were just for the flat top, not baking evenly through?

Gingerlocks Posted 22 Jan 2015 , 8:06pm
post #6 of 7
Quote:
Originally Posted by jilliam 
 

Thanks. It was a heating core.  I own bake strips, but I did not use them on this one. I had read somewhere, don't remember where now, to only use the bake strips if you are going to bake at 350, and not to use them at 325. Is this wrong? Should I use more than one heating core?

 

edit: also, I thought the bake even strips were just for the flat top, not baking evenly through?

Sorry I didn't clue into the heating cone thing. I use bake even strips at any temperature and they will help with both an even rise and consistent baking throughout. 

jilliam Posted 22 Jan 2015 , 9:20pm
post #7 of 7

Thanks. I'm going to make another one this weekend at the lower temp with the bake even strips!

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