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Am I crazy?

post #1 of 6
Thread Starter 

So, I baked a five tier wedding cake. I baked two 14' square layers and when I stacked them during icing.....once was slightly bigger and I had to trim off about an inch of excess! I baked both layers in the same pan! This has never happened to me before. I am thinking it may have to do with how long I cooled the cake in the pan before removing it??? Any ideas?

post #2 of 6

Yes, it's to do with how long you baked it....  the cake in the oven for longer will have shrunk more.

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #3 of 6

I just had this problem to so I am very interested in the responses you receive!

post #4 of 6
You can get shrinkage with overheating your batter (activating the flour gluten excessively), baking too long, and IMO also from letting it cool too long in the pan.

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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!)

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post #5 of 6
Thread Starter 

Thanks! I'll be careful to be more consistent with batter amounts/baking times/cooling times next cake! Thanks everyone!

post #6 of 6
That's weird. I always leave my cakes in the pan until time to stack and fill. Completely cool. No shrinkage.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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