Originally Posted by veejaytx
Last night I baked a half-sheet cake for my son's office...they like half chocolate/half plain (have to have it ready early tomorrow morning!) I mixed my two mixes, used my pan divider, applied my soaked baking strips, took out the pan divider, put in my core, and baked the cake. At 25 minutes it was still sticky inside, so waited 5 minutes, and the toothpicks came out clean!
I was so happy, both sides had risen the same amount, almost perfectly flat!!! (remembering another post in the last few days that had a problem with this.) I took the cake out of the oven, removed the core and fitted the cake piece into the hole, and as I was doing this, I noticed that both sides were kinda sinking, leaving a dip in the middle...well, darn!
I have now done the crumb coat, and the dip doesn't show, and it won't affect the looks of the cake, I know, but I sure hate to have that much icing on it, and I still have to decorate it with the logo, etc. I had intended to do a bct, but with this large a cake, I think I'll just decorate directly on the cake (using my projector), and do something smaller for my bct practice.
This doesn't qualify as a disaster...but darn it, just when it looked so good, it developed a problem. Any speculation on the cause/causes?
PS I made the half butter/half Crisco icing, it tastes great and is much smoother and creamier than the all Crisco one. It just didn't make enough for the half-sheet cake, have to get to the store for more powdered sugar, but thats what I get for letting my supply get too low!
PPS I have to make raindrops on this cake (you know, April showers!)
which tip will work best for that, 102 or 104 maybe?
Just saw this about the cake. You mean 11x15 for half sheet right? Where did you place the toothpick to test, in the core or somewhere else?
Generally I have yet to be able to cook a cake like this in less than 45 minutes and even the minimum time I believe is 35 which is awfully low as far as I am concerned. Anyway, next time insert the toothpick in the centre part of the cake, but a bit away from the core. Also check that the sides have pulled away nicely. This sounds way undercooked. But there is no way this size of pan will cook in 30 minutes unless an oven is running really on the hot side. For some folks it goes all the way up to about an hour.
You got what is termed a false test result, yeah, the toothpick lied! Make sure too when you insert it that it goes all the way to the bottom and that no cake crumbs are attached when it comes out.
A lot of cakes for the 9x13 size take 35-45 minutes, so based on that, I would say go for a minimum of 35 and check again in time increments of 5 minutes.
Hugs Squirrelly Cakes