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What went wrong ??

post #1 of 10
Thread Starter 

I used a 10" madeira mix to split into 3 different 8" tins as i wanted 3 small layers, they never rose at all? what did i do wrong? Want to make a medeira mix for a small 3 layered cake? 

post #2 of 10

is a madeira just a pound cake?

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post #3 of 10
Thread Starter 
Quote:
Originally Posted by -K8memphis View Post

is a madeira just a pound cake?


I am not too sure what a pound cake is? 

 

xx

post #4 of 10
Quote:
Originally Posted by Chris449842 View Post


I am not too sure what a pound cake is? 

 

xx

 

  bwoowhahahahaha

 

takes one to know one

 

or not know icon_lol.gif

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post #5 of 10
Quote:
Originally Posted by Chris449842 View Post

I used a 10" madeira mix to split into 3 different 8" tins as i wanted 3 small layers, they never rose at all? what did i do wrong? Want to make a medeira mix for a small 3 layered cake? 

 You probably either used plain flour instead of self rising, or you left out the baking powder if it was in the l;ist of ingredients.

 

It's important to check the recipe for what kind of flour you are supposed to use.

 

When you start to bake, start with a clear workspace.  Line up all your ingredients on a table.  As you add them to the mixture, put the container back into the cupboard. 

post #6 of 10

Did your recipe call for baking powder or self raising flour? If you used baking powder, was it viable? To check if b/p is good: sprinkle some on tepid water in a cup. If it foams it's good.If you needed s/r flour and only had plain, you can add 2tsp baking powder to 1C plain flour to make it self raising. Better luck next time!

post #7 of 10
Thread Starter 

Thank you, i used self raising and plain, 6oz of self raising and 2oz of plain flour. xxxx

post #8 of 10

could be your oven temp was too low*

 

was there a delay between mixin git up and baking it?

 

sometimes the baking powder in the self raising has lost it's oomph

 

or maybe it's a bad bag--as in mismarked or something--sure it woudln't happen often but it's a possibility

 

it of course should have poofe dup for you

 

or it could have been over or under baked too

 

just some possible other causes

 

* so do you have an oven thermometer to keep check of it? sometimes an oven temp is fine when you put the cake in then the oven cycles slow where it loses degrees when you open the door then it might not cycle the heat back on when it needs to consistently enough

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post #9 of 10
Thread Starter 
Quote:
Originally Posted by -K8memphis View Post

could be your oven temp was too low*

 

was there a delay between mixin git up and baking it?

 

sometimes the baking powder in the self raising has lost it's oomph

 

or maybe it's a bad bag--as in mismarked or something--sure it woudln't happen often but it's a possibility

 

it of course should have poofe dup for you

 

or it could have been over or under baked too

 

just some possible other causes

 

* so do you have an oven thermometer to keep check of it? sometimes an oven temp is fine when you put the cake in then the oven cycles slow where it loses degrees when you open the door then it might not cycle the heat back on when it needs to consistently enough


Ahh yes there was a gap between mixing and baking it, then i opened the oven door while it was baking, could that have been it? Not got an oven themometer,  may invest in 1 though. xx

post #10 of 10

the leavening might have pooped out on you in the wait time

 

and opening the oven door at the wrong time with a weakened leavening agent could definitely sink your ship

 

also if the oven gets jarred by heavy footsteps, the door slamming at the wrong time--

 

all that adds up sometimes

 

hate that that heppened to you

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