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Tricks for baking 3" cake without sinking or burning - Page 2

post #16 of 20
All my pans (except a set of 9 x 2 wiltons I inherited) are 3" high, and this seems to be the industry standard in Australia.

Additionally, for most wedding cakes, we make mud cakes - which are very dense and take a LOT of baking!

So, I would say that it comes down to the type of cake you are making. For example, I never make sponge cakes in a 3" pan, but I do make my chocolate cakes, scratrch WASC and red velvet etc. Also - all my cakes are scratch cakes, no packet/box mixes.

For my 3" heavy mud cakes, I use flower nail(s) and heating cores, plus my version of this cake pan wrap things (which are only 2" high) - which is the same as using wet towels. I also sometimes add a foil top to the pan to prevent overbrowning, I use a fan-forced oven, and I also place a bowl of water in the bottom of my oven when I bake cakes.

HTH!

Life's too short to make cake pops.
___________________________________
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www.sweetperfectioncakes.blogspot.com.au/
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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #17 of 20
Evoir, what kind of baking times are you getting for your 3 inch heavy mud cakes?
Kristy How
Cake Artist
www.kristyleescakes.com.au
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Kristy How
Cake Artist
www.kristyleescakes.com.au
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post #18 of 20

If your cakes are always sinking no matter what you try; nails, cores, strips, lower temp etc this could be a sign that you're using too much raising agent- this presents more obviously in smaller cakes; it causes too much rise in the first stages of baking which then colapses before a stable crumb can develop, try reducing your baking powder/soda and see if that helps, reduce it by half to begin with (I'm assuming you're baking from scratch- I don't know what you can do if you're using mixes- maybe let the batter stand for 10 mins before putting in the oven then mix it again quickly to let some of the bubbles out?)

 

Some of my recipies are very liquid and rely on a lot or raising agent - they simply don't work in 3" pan, I have to make 3x1" seperately and stack them

post #19 of 20
Quote:
Originally Posted by KristyLeesCakes View Post

Evoir, what kind of baking times are you getting for your 3 inch heavy mud cakes?

welcome to cc KLC

 

i really like your avatar/logo

 

very striking

 

just right

read the ingredient label

 

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read the ingredient label

 

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post #20 of 20
I bake with only 3" pans, on 275. An 8" takes about an hour. They come out perfect and moist.
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