How Do I Make A Cake That Doesn't Explode Or Fall Flat?
Decorating By berryblondeboys Updated 27 May 2007 , 3:16pm by prterrell
I swear, EVERY time I venture to try a new cake recipe, the first time is a FLOP. I always follow directions TO THE T!!! So, what's the deal? My chocolate cake overflowed, my yellow cakes sink. I'm looking at my two pans in the oven now and I'm not happyat the concave look of the one pan.... ACK!!!!
And I'm a pretty good cook, so what's the DEAL!!!! So frustrated!!!
melissa
If your ingredients are carefully measured, the one variable is the mixer and speed. you could be over mixing the cakes.
Many recipes are formulated for hand-held mixers, not a kitchenaid.
One of the best buttercakes (a yellow cake) is from baking911. It is mixed with a kitchenaid and the website includes pictures at vaious stages.
Although it does recommend cold butter, I found it works best if you at least cut it into pats before putting the cold butter in the mixer.
Check out baking911 the ultimate yellow butter cake. There are variations with that recipe.
I hope that isn't it (the mixer). I don't have a KA, but a Electrolux assistent... I do low when it says low, 2 minutes when it says two minutes... Even when I've used my hand mixer (which I sometimes do), it still happens to me...
I just took my cakes out of the oven - concave - UGH... now what?
Melissa
ETA: I'm making a third layer. I stole a smidgeon and it's very yummy, but... just too short to look like a bag of diapers once I level it... UGH... Good thing I made an extra batch of batter. i was saving that for Sunday as it's our turn for treats, but I guess I'll be bringing in something else! LOL
Melissa
When my cakes fall, it's usually because they're undercooked. The internal temp of the cake should be 195-200 degrees when you take them out of the oven. I've learned not to open the oven door, too. Get an oven thermometer and make sure that your oven isn't off. Mine is off my 5 degrees, so I have to adjust. It also takes 30 minutes to get it preheated-----15 minutes does not work, even when the oven beeps to tell me that it's ready; it's not.
For cakes that overflow, you're over filling the pans.
Be patient and experiment. Collar your pans with parchment paper----the cakes can rise without spilling over. I've been doing this for 1-1/2 years, and I still have to experiment!
Sounds like your oven temperature is off. Why not try raising the temperature dial a little if you don't have a thermometer. It sounds like it is baking too slow. You may want to try the white almond sour cream recipe. It is a sturdy cake and I have never had a problem with it.
Your oven temp most likely needs to be recalibrated. Pick up an oven thermometer (they're like 5 bucks) and put it in the middle of your oven. Turn your oven to 350 for 30 minutes and then check the thermometer. Do this on 250, 300, 400, and 450 as well. Some ovens are ok on one temp but off on others. If any of the temps are off by more than 5 degrees, then it's time to call the repairman.
When my cakes fall, it's usually because they're undercooked. The internal temp of the cake should be 195-200 degrees when you take them out of the oven. I've learned not to open the oven door, too. Get an oven thermometer and make sure that your oven isn't off. Mine is off my 5 degrees, so I have to adjust. It also takes 30 minutes to get it preheated-----15 minutes does not work, even when the oven beeps to tell me that it's ready; it's not.
For cakes that overflow, you're over filling the pans.
Be patient and experiment. Collar your pans with parchment paper----the cakes can rise without spilling over. I've been doing this for 1-1/2 years, and I still have to experiment!
I wanted to ask about collaring your pans...I did this once and I got scared because even though the wax paper was only about 1/4" higher than the pan it smelled like there was paper burning in my oven so I got scared and pulled it out of the oven. I was afraid that it was going to catch on fire and I've been scared to try this ever since. Do you think it was because I was using wax paper instead of parchment (I was out)?? Probably a stupid question but I never thought of it until your post...
tbroskoski......I've never used waxed paper; I always use parchment paper (not with silicone in it; it's too slippery). Use a few dabs of Crisco to get the paper to stick to the pan, and make your collars at least one inch higher than your pan. I bake at 325 and nothing has ever burned. I also use parchment paper on the bottoms of my pans, too. This is especially helpful for larger cakes....they won't break apart when you flip them out of the pan (due to sticking). I'm sure it will work for you. Have fun!
Thanks everyone. I will get an oven thermometer... I should have a clue!! Doy! Baking ANYTHING in that oven usually takes too long! I guess I shouldn't assume that just because it's fairly new that it's calibrated correctly!
Melissa
I have never posted anything but my new oven was 30 degrees off!!!! The repairman said that I could have callibrated it myself but I told him that a 30 degree difference on a stove less than a year old was his problem not mine!! The proper temp sure makes a difference
I wanted to ask about collaring your pans...I did this once and I got scared because even though the wax paper was only about 1/4" higher than the pan it smelled like there was paper burning in my oven so I got scared and pulled it out of the oven. I was afraid that it was going to catch on fire and I've been scared to try this ever since. Do you think it was because I was using wax paper instead of parchment (I was out)?? Probably a stupid question but I never thought of it until your post...
Yup, it was because you used wax paper! Wax paper is NOT meant to go into the oven. The wax melts (into your food -- yuck!) and then the paper burns. Wax paper CANNOT be substituted for parchment paper!
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