Originally Posted by ceshell
Originally Posted by jibbies
'm just not sure what happens that a cake has to be rebaked, can you explain? and no, I'm not boasting.
Do you mean, why would you ever have to rebake? In this case it's just because I needed a full sized cake, and this layer bit the dust. Also the other layer cooked up really strange, the top and edges were hard. If I cut them off the cake would have been too small, so I just started over.
The rebaked cake seemed ok but one of the layers collapsed in a few spots after cooling. I did test it, it was thoroughly cooked, but it collapsed as though it had soft spots. Corners were hard
I think I just can't get the hang of this recipe, folding in the egg whites does not seem to be going well for me. As I mentioned, my oven issues are not helping.
The third cake was a round cake, would have had to make that one regardless of the unsuccessful first two - the cake I'm trying to bake is a 9" square under a 6" round.
For what it's worth I've never had this much trouble with a cake either!
I was having similar problems, since moving into this house. Some cakes would stick, some wouldn't, some would bake up too high, some wouldn't. It was never ending. I had never ever had a problem with cakes sticking, when I baked in my old house. I had always used pam + flour, or baker's joy. I've baked about 10 cakes in the last 3 days and not one of them has stuck. However! The first day my first cake turned out horribly.. I figured out why. My oven gets WAY too hot!
I went out and bought a thermometer specifically for ovens. I turned the oven on 300 degrees, and when it hit that mark, the thermometer read 351 (I checked it several times to see if it was steady or fluctuates, it was always 51 degrees hotter than it was supposed to be, no matter what temperature I set it on). So, every time after that first cake, I have baked my cakes at 275. Not one cake has stuck. They've all come out perfectly, and I've only used baker's joy in the pan.
Seriously, check your temperature. You might have to have someone come out and fix it for you, but for now, you can just bake at a lower temperature, and see if that helps.
Also, I have a baking stone on the bottom shelf, to regulate the heat, but I have had that there since I moved in 4 years ago. I knew there was an issue with the oven, and have always baked at a slightly lower temperature, but I had NO idea it was that bad. This is the first time I've had to bake a large cake in it, though. The little cakes weren't too bad. I guess because they cook faster, so they didn't have time to burn. All this time I thought it was my pans I had just bought. haha
I wish you the best of luck. If you're renting, the landlord should fix your oven for you, but until then, just lower the temperature by about 50 degrees, and see if that helps.
Hope this helps,