LAA Posted 21 Oct 2005 , 4:36pm
post #1 of

Help!! I am having trouble with my bunt cakes coming out dry. I am using boxed mixed, lowering the recommended temperature and time. Do you think using a mix with pudding would help?

Lisa

10 replies
Lisa Posted 21 Oct 2005 , 4:49pm
post #2 of

Maybe...I use Pillsbury pudding added, 3 eggs, milk instead of water and oil (sometimes butter) as the base for my bundts and I haven't had a dry one. I bake at 325 till it tests done. Is there a possibility you're overbaking them? I know with bundts, there never seems to be a set amount of time to bake one at especially when you start adding in other ingredients. It's just done when it's done and you have to keep an eye on it.

You can also add more moisture to a cake by adding an extra egg or additional butter/oil.

Lisa Posted 21 Oct 2005 , 4:51pm
post #3 of

Oh...I also hand mix all my cakes. I think it results in a moister, more tender cake but I'm not sure if there is any "science" to back that up icon_smile.gif

LAA Posted 21 Oct 2005 , 4:54pm
post #4 of

Thanks Lisa. I will try your ideas and see how my bundt comes out. Do you spray your pan, butter and flour or cake release?

Lisa Posted 21 Oct 2005 , 4:58pm
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I grease with shortening and then flour. I've never had any luck with the sprays and I haven't tried the cake release but I've heard it works well.

LAA Posted 21 Oct 2005 , 5:04pm
post #6 of

While we are at it, do you have any suggestions for quick release cupcakes. Sometime it seems that the paper cups stick to the cake. Can I spray them? Or is the sticking a result of overcooking?

Lisa

Lisa Posted 21 Oct 2005 , 5:11pm
post #7 of

Fresh cupcakes will sometimes stick to the paper. After setting for a while (not long...few hours), they usually release easily.

You can spray them with cooking spray though and it'll help.

Cake_Princess Posted 21 Oct 2005 , 5:12pm
post #8 of
Quote:
Quote:

Help!! I am having trouble with my bunt cakes coming out dry. I am using boxed mixed, lowering the recommended temperature and time. Do you think using a mix with pudding would help?

Lisa




You lower the cooking time and the temperature? It seems to me that if the temperature is lowered you would need to increase the cooking time. If you are lowering both and the cake is baking completely and still coming out dry. You might have To have your oven checked. It might be hotter than you think.

I baked a lemon poppyseed buttermilk cake a Few weeks ago. I baked it at 350 F for about 35 minutes and it came out nice and moist.


Princess

mvucic Posted 21 Oct 2005 , 5:15pm
post #9 of

LAA,

I use Wilton's Cake Release and love it! I've used it for all bundt, 3D and other types. I think it works really, really well!

As for bundt recipes, I do usually make them from scratch. I've tried most from the Williams-Sonoma website and love them icon_smile.gif.

HTH!

Mirjana

bubblezmom Posted 21 Oct 2005 , 6:09pm

Try a shorter bake time. Cakemix cake should never turn out dry. Use your nose to help determine the bake time. When wonderful cake smell fills the kitchen, then your cake is nearly done. My oven runs hot and I've found that shortening the bake time works better than lowering the temp.

The bake sprays tend to give a slightly crispy crust to the cake. I use crisco and flour. With the detailed bundt pans, use a brush to apply the crisco. hth

bubblezmom Posted 21 Oct 2005 , 6:10pm

Have heard great things about WS, but have never checked out their site. So many sites so little time. Thanks for the tip!

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