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Cake gummy on the bottom - Page 2

post #16 of 27
I'm going to suggest trying parchment in your pans for your scratch cakes. I can't work with pan grease or any of the sprays, it just never works out right when I make a scratch cake. I grease all of the pan with the wrapper from the butter I'm using, add the parchment circle to the base then coat the sides with flour. If I'm baking a taller cake I sometimes put parchment on the sides instead of flouring them (called a collar).
elsewhere.
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elsewhere.
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post #17 of 27
My cakes bake fine with parchment collars and no strips, I've had my cakes turn gummy with strips before, not often, but it has happened!
post #18 of 27
Or if you still want to use the strips, try baking with them on and the oven at 350. I think the strips plus lower temp might be overkill.
post #19 of 27
Thread Starter 
Thank you all. Will try all suggestions one at a time to identify the actual problem. Jae, so when you had the gummy issue, all you did was bake without the strips?
post #20 of 27

I usually bake with no strips now, unless it's a big big pan. There have been times where I throw baking strips on them and they turn out gummy in the middle and on the bottom, too wet. It's probably happened three times to me, but yes, the only difference was the baking strips!

post #21 of 27

I feel like the strips are doing this to my scratch cakes too. I'm going to try  my next cake without them and see what happens. I might add a flower nail to the middle to see how that works.

post #22 of 27
Thread Starter 
Bump!
post #23 of 27
Sounds as if you are knocking the air out of the mix. Do you use your mixer to mix in the flour? If so try folding it in with a metal spoon. I am assuming that you preheat the oven. Sorry don't mean to be condescending. But it sounds like something really simple to fix. What is your recipe?
Striving for perfection causes disappointment while doing all things to the best of your ability ensures satisfaction.
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Striving for perfection causes disappointment while doing all things to the best of your ability ensures satisfaction.
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post #24 of 27

Did you try parchment paper and NO strips?

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post #25 of 27
Thread Starter 
Not both at the same time. Do you think that May do it immi fix? Sugar florist, it happens to all my scratch recipes most even from here that others swore to. I am going to try immi fix suggestion next, I guess.
post #26 of 27
Thread Starter 
Ok i just have to update everyone on this. I finally broke the scratch cake jinx!!!. My problem was not the recipes, mixing method or too much liquid, it was the baking strips!!! Who knew? It works on my box mixes but not on scratch. I have done differentcrecipes without the strips and they came out nice now. Success finally!!!. I am contented with using just a center heat core( i use cannoli former) and squish down any raised portion afterwards. Thanks to all who gave advice on all the treads i started on the issue.
post #27 of 27
Glad you got it sorted
Striving for perfection causes disappointment while doing all things to the best of your ability ensures satisfaction.
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Striving for perfection causes disappointment while doing all things to the best of your ability ensures satisfaction.
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