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Gas oven and electric oven

post #1 of 4
Thread Starter 

So here is the thing : 

I started a cupcakes homemade business one year ago. 

at first I was baking my cupcakes in a home gas oven and they came out airy and moistly exactly like I wanted. 

so 3 weeks ago I bought a professional electric oven and now my cupcake are disaster!!

the paper liners are separate from the cake itself and the cupcake are not rising. 

 

Whats going on????? 

Thanks! 


Edited by Oritg84 - 12/21/13 at 10:25pm
post #2 of 4

what kind of pro oven is it? describe it--if it's convection you need a lower temperature--sometimes you set a pan of water in the bottom of the oven to help boost the moisture in there--but what kind is it?

one baker's never ever do is the next baker's 'i swear by this'
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one baker's never ever do is the next baker's 'i swear by this'
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post #3 of 4
You've changed from a naturally moister heat to a naturally drier heat. It IS different. Good suggestions already. Lower the heat a bit and add moisture inside the oven. Experiment and get to know your new oven. I have both gas and electric convection. I like gas for cake and electric for cookies.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #4 of 4
Thread Starter 

I bought a convection oven, and found that 175c is too hot for the cupcakes so I bake at 125c degrees but still the cupcakes are crack in the middle.

 

when I bake in the gas oven a bit more but without a pan of water and Cupcake were came out great.

 

So I have changed my recipe, for the convection oven I bit the egges and melt the butter and for the gas oven I bit the butter first.....but still im not happy with my new oven...:( 

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