I am using a new oven (new to me that is) and have made 3 cakes and tossed two so far. I would rather not toss number 3 if I don't have to.
I have a thermometer - so temp does not seem to be the problem.
I made a 13x9 lemon cake using a flower nail in the middle and homemade baking strips around the pan. Everything looked good until I turned the cake over on the rack and took the pan off. The cake is a little darker on the bottom of the cake around the area that the nail ring was. There is also a slight burned odor.
SO, do I trim off the bottom of the cake or toss the whole thing because the smell will infuse the cake?
My husband is a school principal and asked me to make cake(s) for appox 75 people for Teacher Appreciation Day from him and his AP. He wanted them on Friday and it is Tuesday afternoon here in Japan. It has rained non-stop since I got back from the States last week (it is rainy season here right now) and the humidity is probably off the charts. So, on top of worrying about the consistency of the icing due to humidity, I can't even get one cake out of the oven without a problem so far.
Thank you for any helpful comments and letting me vent a little bit.
Joan
There are a few things I can think of: The type of pans you are using could make a difference; You need to rotate your pans half way through; make sure there is enough space between your pans so the heat can circulate around them, about 3;" put your pans on the middle rack. Now, if you happen to have a convection mode in your oven use that. Sorry, you are having so much trouble. Are you talking about the whole bottom being burned? If it is only a little I wouldn't do a thing because the frosting and flavoring will probably mask the taste of the scorch.
There was just a little teeny bit of scortching - where the flower nail top is and a 1/2 in outward. I did shave the bottom off and it was not deeper than the surface of the bottom of the cake. I have covered it with raspberry syrup, filled it with a raspberry filling, crumb coat twice, and then final coat.
I had it on the middle rack, it was the only cake in the oven so there was plenty of room on all sides, but I didn't think about rotating it and that is an excellent idea to try Fearlessbaker - thank you. I have three more cakes to bake for this thing and I want as little drama as possible.
Now back to bed and try to shake this jet lag. It is 4am here but 3pm in my other (and much preferred) kitchen.
Arigato - Joan
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