Ok, I was trying out a new recipe (spice cake box mix, extender, no egg whites - client has an allergy) in my new 6" x 2" wilton pans, and it fell. Having never used these particular pans before, I filled them the recommended 2/3 full.....after 35 minutes the outside was cooked, but the center was mush!! should I have used the flower nail trick?? or was the falling due to the lack of egg whites??
Duplicate Request
http://forum.cakecentral.com/cake-decorating-ftopict-322393-.html
Sorry I don't know for sure, but I would think the no egg whites probably have something to do with it.
Would like to know what caused it to..
I don't know anything about eggwhites and substitutions, but I know that I just had a whole extended white cake do the same thing to me. And I used the egg whites. There have been other threads on here about bad DH boxed mixes every now and then.
Stephanie
Common causes for cakes falling include the addition of too much sugar, fat or leavener.
(Substituting liquid creamer for all or most of the water in cake mixes has resulted in a number of cakes either falling or not rising properly.)
More info on troubleshooting butter cakes:
http://www.joyofbaking.com/ButterCakeTroubleshooting.html
Function of eggs in baking:
http://www.joyofbaking.com/eggs.html
Egg substitutes:
http://forum.cakecentral.com/cake-decorating-ftopict-164701-.html
http://forum.cakecentral.com/cake-decorating-ftopict-90031-.html
http://forum.cakecentral.com/cake-decorating-ftopict-79871-.html
Two ingredient, eggless cake:
Using diet soda & cake mix (2 ingredients to make cake):
http://forum.cakecentral.com/cake-decorating-ftopict-30756-.html
(See dl5crew's post.)
Eggless Cake Recipes:
http://forum.cakecentral.com/cake-decorating-ftopict-263933-.html
http://forum.cakecentral.com/cake-decorating-ftopict-261303-.html
http://forum.cakecentral.com/cake-decorating-ftopict-256781-.html
HTH
Quote by @%username% on %date%
%body%