Hi all, Im a new member to the forum, and also a newbie to the baking job. Recently I have tried to make some cake roll recipe, using a 9x13 in pan (smaller size for practice). The cake turned out fine, but the bottom was wrinkled all over, leaving imperfect mark. It looks ugly, uneven, and not smooth like the one on the picture. I dont know why this happened, as i had carefully grease the pan with oil/ shortening, and then stick the parchment on top. It looked flat before i poured the batter on to it, but then when i finished baking, flip the
cake out to cool, then it became wrinkle onthe surface as you can see here. Im trying to make patterned roll cake (draw design, bake it for 1min and then pour the main batter on top) but after few minutes in the oven, the parchment curl up at the end, and the paper start wrinkle and not flat anymore!! I use reynold, a good brand!!!
can anyone help me with this problem?? I have no idea why my cake turn out this way??!! Is it because the under heat of my oven too hot?!!
Please help me, thank you very much!!
Hello dami1025...
You could try placing another pan under the pan you pour your batter in. = double panning.
This could help with the wrinkly effect.
Might you have lifted the cake out of the pan before it had time to cool a bit?
When you cut your parchment paper out - leave a bit of overhang...that way when you pour your batter into the pan it wont move in from the sides.
When you take your pan out of the oven - dont rest it on a flat surface... (kitchen bench)
Place it on a cake rack so as the air can circulate and thus cool down evenly.
Sometimes when we place hot items on a flat surface extra moisture can form.... thus the reason why we use cooling racks so as to let the air circulate.
One or more of the above reasons might help find the solution you are looking for.
Bluehue
When you bake the design for one minute, then remove it from the oven, do you allow it to cool completely before you add the main batter on top? If the pan is still hot when you pour on the main batter it might cause condensation between the parchment and the pan which could make the parchment wrinkle. Those wrinkles will leave marks in the cake.
Can you instead pour your design and freeze it, then add your main batter and bake as usual?
When you bake the design for one minute, then remove it from the oven, do you allow it to cool completely before you add the main batter on top? If the pan is still hot when you pour on the main batter it might cause condensation between the parchment and the pan which could make the parchment wrinkle. Those wrinkles will leave marks in the cake.
Can you instead pour your design and freeze it, then add your main batter and bake as usual?
i like what cakeyouverymuch suggested...
Hello dami1025...
You could try placing another pan under the pan you pour your batter in. = double panning.
This could help with the wrinkly effect.
Might you have lifted the cake out of the pan before it had time to cool a bit?
When you cut your parchment paper out - leave a bit of overhang...that way when you pour your batter into the pan it wont move in from the sides.
When you take your pan out of the oven - dont rest it on a flat surface... (kitchen bench)
Place it on a cake rack so as the air can circulate and thus cool down evenly.
Sometimes when we place hot items on a flat surface extra moisture can form.... thus the reason why we use cooling racks so as to let the air circulate.
One or more of the above reasons might help find the solution you are looking for.
Bluehue
When you bake the design for one minute, then remove it from the oven, do you allow it to cool completely before you add the main batter on top? If the pan is still hot when you pour on the main batter it might cause condensation between the parchment and the pan which could make the parchment wrinkle. Those wrinkles will leave marks in the cake.
Can you instead pour your design and freeze it, then add your main batter and bake as usual?
Thank you very much, Bluehue and cakeyouverymuch for your suggestions :) And cakeyouverymuch, I did let the design cool down for 10-15 min before I pour the batter in.
And I tried it again yesterday, i butter the pan, smooth out the parchment so it's stuck closely to the bottom. But when i put it in the oven for 1 minute, the butter melted, left some marks of grease at the end, cause the paper to curl up :( I flip over the part with the design, and i saw some line wrinkles. Idk why this happen, mayb because the batter is too liquidy??? (I read somewhere moisture cause wrinkles on the surface).
I love your suggestion about freezing it, but sometime i was so impatient, and because many of my friend did this sucessfully (the oven method), I want to try this too :)
Can you slide the parchment with the baked design out of the baking pan while it is cooling on the rack, then slide it back in and add the rest of your batter. I use parchment when I bake rolls, and I find that if I cool the rolls on the baking tray, each spot where the roll sits on the parchment is damp from condensation. If I leave the rolls on the parchment but slide the parchment onto a cooling rack (for the air to circulate) this is not a problem.
Another thing to consider is the product you are using to grease your pan. Butter, margarine, and shortening all have a certain amount of water content which could be causing your paper to become wet and wrinkle. I always use Pam spray to oil my cake pans. I spray the pan, put the paper in with the curl facing up (the way it curls when you take it off the roll), then I lift it and turn it over so the natural curl of the paper is facing down. Then I wipe the whole thing down with a paper towel so the parchment is well glued to the pan with the oil, but has only a minimal bit of oil on the surface that touches the product. If you don't have access to cooking spray, I'd try using oil rather than a hard fat.
By the way: your cake, even with the wrinkling, is ever so cute. How do you get your sponge so white?
AWoah cakeyouverymuch, ur so knowledgeble in this subject!!! U should be my cake tutor :) i alws bake my rolls and bread on my silpat, and the only thing i use parchment for is these swiss rolls. I always see pp use Pam to grease the pan when baking their sponge cake but i dont know why they do that bc it was such a waste of money!! I tried grease my pan with oil using a pastry brush, but the paper is not sticking to the pan at all! Mayb i will go shop for an oil spray and try it! (I hve coupon at my local craft store, so the wilton spray should be cheap!!) i will experience more and tell u the result!! Thank u for praising my cake :) i copied the bear fr a Japanese website, and the sponge i used is a chiffon sponge version, super soft!! Email me and I will send it to you!!
I am not an expert by any means. My suggestions are just points to consider till you come upon the correct solution. I will PM you for the recipe.
Have you seen Dulce Delight? She does these types of patterned cake rolls. If the above responses don't fix all your issues, you can email her with your questions.
A
Original message sent by MimiFix
Have you seen [URL=http://www.delightdulce.com/2013/03/heart-patterned-cake-roll.html]Dulce Delight[/URL]? She does these types of patterned cake rolls. If the above responses don't fix all your issues, you can email her with your questions.
I watched her on youtube once!! And she using the freezer method too. However i believe she has a special type of parchment, thats why her cake is so smooth!! I email her to check!! Thank for the suggestions!! U guys are amazing <3
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