I'm having trouble with small size cakes. I recently made a 5-inch cake and a 3-inch cake and they all had a big whole in the middle. I thought the temperature on the oven is too hot so I turned the temp to 335 degrees and the cake had no wholes but, now the cake completely cooked but it doesn't have that nice, golden color to it. The outside of the cake looks the same as the inside. Do you think I should give the cake an extra 5-10 minutes to bake and then take it out or should I just leave them as they are now?
One of the 3-inch cakes was a disaster. Made a charlota with it and the whole thing tilted to one side. Looked like the leaning tower of pizza.
Acutally, yes, I'll cover it with icing but I have noticed that when cakes are a bit golden on the outside, they have a little more stability for when I pour syrup into them. Here in Puerto Rico, everybody needs their cakes to be not just "spongie" but, also very moist (a lot of syrup).
This would also help a lot in the cases like the charlotte in which you need to tort the cake and put a heavy coat of bavarian cream and cream cheese as filling and to frost it. The weight of this filling really tends to make the cake tilt if it is not well leveled and obviously this happens when you get a whole in the middle.
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