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dry cakes

post #1 of 22
Thread Starter 

My wife has been baking and decorating cakes for over a dozen years and has always banged the air bubbles out of them. Everyone always marvels at how MOIST her cakes are. I recently hooked her up with a job making desserts at the restaurant I work at. Today our boss told her not to bang the cake batter in the pans before you cook them because that would make them DRY!! Has anyone else heard of this or experienced it? Would love to hear some views on this subject from anyone who has experienced this phenomenom.

post #2 of 22

I always give my pans a bang to knock out air bubbles and my cakes are still moist.  Not sure his reasoning or why no big air bubbles would make a cake dry...I have never heard this and I've been baking over 30 years.

 

Good luck!

JSK Confections
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JSK Confections
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post #3 of 22
Thread Starter 

That is good to hear. I know this and my wife knows it. Our boss went to a "Culinary School" and feels that her way is right. Problem is all her desserts are hit and miss and is not someone who will take someone elses advice easily. Even if that person has years of experience over her. Its sad cuz my wife is an AWESOME cake baker and dessert maker!! Thank you for your insight!!

post #4 of 22

It depends on the cake, if it's a chiffon or angel food type cake, then no.

 

A typical stacking cake? Yes, I whack the pan on the counter twice and also spin in to distribute the batter evenly. It prevents large air pockets and tunneling.

Dry cakes are a result of flawed recipes, over baking or improper mixing, removing air may make it denser, but not dry.

 

I've been baking in professional kitchens since I was 19, and have attended two culinary schools, and I've never had another pastry chef tell me to quit whacking the pan. (and I like to think the chefs that taught me knew their stuff :P)

post #5 of 22

That is the most ridiculous thing I have ever heard.  Moisture has nothing to do with air bubbles trapped in cake batter, and someone who went to "culinary school" should know that. 

post #6 of 22

How funny the things people come up with!  Never, ever heard that one :)

And, yes, I banged my cake pans for over 30 yrs LOL.

post #7 of 22
Thread Starter 

Nope not a chiffon or angel food. Plain old white cake to be layered. Layered and filled with lemon curd and raspberry mousse topped with peanut butter frosting. Yum??... Bosses idea not my wifes.

post #8 of 22

Her boss, needs to watch Paula Deen!!!! lol!!!!

post #9 of 22

Lemon, peanut butter and raspberry?  Not very yum.  Lemon and raspberry - yes.  Peanut butter and raspberry - yes (grown up PB&J).  But the lemon with peanut butter? No.

 

Liz
 

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Follow me on my Twitter handle: @Sugar_Iowa

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post #10 of 22
Quote:
Originally Posted by jnfd3 View Post

Nope not a chiffon or angel food. Plain old white cake to be layered. Layered and filled with lemon curd and raspberry mousse topped with peanut butter frosting. Yum??... Bosses idea not my wifes.


umm, are you sure she had any culinary training? :P

post #11 of 22
Ack!
post #12 of 22

the thought of lemon and PB actually just made my lip curl. ewww.  

 

it is amazing the notions that some very experienced bakers can have that you know just aren't correct.  I recently read a comment from a very well respected decorator and tutorial teacher that it is the hi-ratio shortening that makes a buttercream crust--butter based buttercreams do not crust. It is shocking to me that someone at her level of influence wouldn't understand that it is the ratio of fat to powder to sugar in an American buttercream that causes the crust to form, and not the actual type of fat (shortening, hi-ratio shortening, butter, or a combination of the two) used. 


Edited by lorieleann - 5/22/13 at 5:44pm
post #13 of 22
I agree, that is a common misconception. There was someone on another forum who argued with me to the death that buttercream would absolutely not crust without meringue powder. Where do people get this stuff?

Culinary school does not an expert make!
post #14 of 22

this is what i hate about baking. so many nonsensical made up rules. as a newb it's hard to know what to believe.i went to culinary school, but i am very much a newbie.good luck at work! 

Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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post #15 of 22
Don't bang the pans it makes your cakes dry.....really what a joke. I'm just a hobby baker and I know better than that wow what some people think. I should say I'm am a hobby baker but have been making cakes for 15 years for family and friends.
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