I made a sheet cake 12 x 18. was going to cut up into 6 x6 squares for blocks, could make 2 blocks with this pan. Used 3 cake mixes, all with pudding and extra egg. have done this a couple times before without problem. It was the butter cake mix, used real butter softened. Also had 2 needles in pan and bake strips wrapped around.
It cracked largely aprox almost all the way around aprox 2 in inward. and went over the edge a little. Rose aprox 1/2 in above pan. baked until toothpick clean. had a "crust" like top, not spongy actual crusty feel. When I took it out I kinda pushed the edges in a little, closed the cracks some, gently pushed down a little to make as level as possible. But after letting it cool it started to sink in. I flipped over onto its top and the bottom sank in quite a little bit, so I flipped back on its back, figuring I would limit the amount taking off for leveling.
I ended up removing a little over a 1 in of this 2 in depth cake. So I ended up using the whole sheet cake to make a 6 X 6 block. and that was putting filling inbetween the 6 layers.
What did I do wrong. I need 4 blocks all together, and don't want to make 4 sheet cakes. I am making the choc. in my 12 x 12 3 in deep pan right now , hoping I will get at least 2 blocks here.
Suggestions, very much wanted. PS I did save the scraps for cake balls, took some to work, everyone loved them.
I have a post on Wanky cake week. If you look at my duck cake it is missing half of it. It just didn't bake properly. Maybe it is the butter recipe that is messed up. We might need to contact them and tell them that there is something wrong seeing that a few of us are having trouble.
Vicky
wanky cake week link.
http://forum.cakecentral.com/cake-decorating-ftopict-316283-.html
edited to add link
Since you've used this recipe before with success, 3 things I can think of that could have gone wrong.
- You didn't bake long enough
- Your oven wasn't hot enough (might have gotten out of calibration, check several temp settings with an oven thermometer)
- Perhaps you overbeat the batter slightly?
Did you do the toothpick test?
well I did decide to by a thermometer today after this cake was made. i have a convection oven and when you put in 350 it converts to 325. but never thought much because the fan circulates. Well the thermometer said 300 when I baked my next cake. So it might be a temp thing, but I assume the temp has always been this way. My chocolate cake turned out better, although it rose well at pan height (3 in) but rested down to 2 1/2 in the end. I think by the time I fill, i can still get two blocks out of this one. I think I will make one more using this pan tommarrow, just will end up with extra, but I have to make a castle cake in couple weeks, so I will just save for that. I made cookies tonight and had other troubles, I guess it is just not a very good cooking day.
well I did decide to by a thermometer today after this cake was made. i have a convection oven and when you put in 350 it converts to 325. but never thought much because the fan circulates. Well the thermometer said 300 when I baked my next cake. So it might be a temp thing, but I assume the temp has always been this way. My chocolate cake turned out better, although it rose well at pan height (3 in) but rested down to 2 1/2 in the end. I think by the time I fill, i can still get two blocks out of this one. I think I will make one more using this pan tommarrow, just will end up with extra, but I have to make a castle cake in couple weeks, so I will just save for that. I made cookies tonight and had other troubles, I guess it is just not a very good cooking day.
http://forum.cakecentral.com/cake-decorating-ftopict-28905-.html
here is a whole conversation about the convection oven thing. I think that we as bakers don't seem to like it verey much. My mom has one and I think that I get the weirdest cakes when I bake at her house.
Hope this helps.
Vicky
Maybe your answers are here:
http://www.nzbakels.co.nz/services/customer.cfm?content_id=363
I saw a lot of talk of uneven baking in convection ovens (on that thread). The best way to remedy that is to find a quantity of batter for your pan that will come up perfectly for the pan, not too high, that is where you get the uneven baking, it has nothing to hold it up. Write the quantities down and measure or weigh your batter, eventually you develop an eye for the right quantity. This will give you pretty level cakes.
would another egg helped to stablize the pudding?
I used pudding for the first time yesterday.
I made two mixes.. one with half box of pudding and one with full box of pudding added to a pilsbury cake mix.
by doing a small test cake first, I noticed that with the full box of pudding, I needed to add an extra egg as the cake was too moist, rose above the pan, and very jiggly, even though the toothpick was clean, and sunk as it cooled.
just a suggestion......trial and error, i guess!
HTH
Beashorty,
My duck did the exact same thing. I had to fill in the other side with fondant to make the rest of the duck. I had tried 3 times to get the duck to bake in the pan!!!!!
Next would you pm how you did the diploma on your graduation cake.
Sltoklahoma,
The trouble that I had with the duck was my deciding factor for a thermometer. My cakes were being baked 25 degrees off. Everything is much better now.
HTH
Lu
i have 2 agree with jesaltuve, 'cause our oven is the same way. While i don't get 2 bake big cakes like y'all do, every friday is pizza night (i am sooooo sick of pizza 
!) and thanks 2 our wierd 
oven we have 2 watch it carefully and switch it around when it looks 1/2 way done.
reapergrrl 
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