Why Does This Recipe Cool With Beveled Sides?
Decorating By PoodleDoodle Updated 18 May 2007 , 6:01pm by kbochick
I love this white cake made with buttermilk but it always shrinks and the sides are beveled. I let it cool in the pan. Any ideas. My chocolate cake, which is more dense doesn't shrink and has nice straight sides. Please help me - I'll try anything. I love this recipe but I can't work with beveled sides.
Thanks
I haven't tried that but it sure would be an easy fix. I'll give it a try. I also use the baking spray on my pan and may be putting too much on.
Thanks
I have found with wsome of my recipes that if I let it cool completely in the pan this will happen. The pan is hot and will continue to bake the cake causing it to shrink as it becomes overbaked. I now set a timer for 10 mins once the cake is out of the oven then take the cake out of the pan and let cool on a cooling rack or wrapped up in seran wrap in the freezer.
HTH
I was just reading about this in the Cake Bible!
I'm not sure if this is the issue with your cake, but here's what it says:
"A cake containing too much liquid...has a level top but sides caved in toward the middle."
Maybe cut back on the liquid and see if it helps?
Warren Brown said that he doesn't usually spray the sides of the pans. If you do, the cake won't have anything to hold on to, and the sides will fall down onto themselves.
I have also noticed it when I leave the cakes in the pan too long after baking.
Quote by @%username% on %date%
%body%