Please Help! White Cake Disaster

Decorating By kcepenney Updated 23 Jul 2006 , 5:01pm by SweetThistleCakes

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kcepenney Posted 19 Jul 2006 , 6:36pm
post #1 of 11

So I am making 4" cakes for wedding cake sample I have on Friday. I made my cake like normal but I always add an egg. Well the white cake I did the same thing but it was just egg whites.

I baked it for 25 mins and the top was brown so I took it out and put my tester in, it came out clean. SUCCESS!!

WRONG...I flipped it on to the cooling rack and the whole center came out! WHAT HAPPEND?? I just put another one in the oven, should I just cook it longer? Did I destroy it by adding an egg?

Please help! icon_cry.gificon_cry.gificon_cry.gif

10 replies
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Misdawn Posted 19 Jul 2006 , 6:41pm
post #2 of 11

I think the cake is so small that the outside is getting done before the inside. Try cooking it at a lower temperature for about 10 minutes longer and see if that helps.

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emi Posted 21 Jul 2006 , 2:35am
post #3 of 11

I've baked that size of cakes before and always cooked them at under 300. Always came out fine.

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veronelly Posted 21 Jul 2006 , 2:41am
post #4 of 11

i would also bake it under 300, but also add a flower nail into the middle. Have you tried putting the baking strips around the pan, that will work to

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_ruby_ Posted 21 Jul 2006 , 8:19pm
post #5 of 11

I didn't know temperatures can be changed. Will the food still be safe?

How much under 300?
Why ?
Where do you get such little pans?

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Doug Posted 21 Jul 2006 , 8:25pm
post #6 of 11
Quote:
Originally Posted by _ruby_

I didn't know temperatures can be changed. Will the food still be safe?

How much under 300?
Why ?
Where do you get such little pans?




highest internal cooking temp required in resturant cooking is 165. so yes, will be safe

some cook as low as 250, but I'd start at 300. if didn't work, lower ten and try again.. repeat until success.

to slow cooking edges and give center time to catch up...more even cooking.

pans available online and at better baking supply stores (tho' I got lucky and scored a set at Linens & Things)

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yukisaru Posted 21 Jul 2006 , 8:27pm
post #7 of 11

I would use the baking strips They work well.

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Doug Posted 21 Jul 2006 , 8:29pm
post #8 of 11

baking strips are great...but may not fit a 4" pan.

in this case folded up damp dish towel might be easier.

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SweetThistleCakes Posted 22 Jul 2006 , 6:34pm
post #9 of 11

Sur La Table has four inch pans and I love them !~

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_ruby_ Posted 23 Jul 2006 , 4:42pm
post #10 of 11

what do you do with these tiny cakes?

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SweetThistleCakes Posted 23 Jul 2006 , 5:01pm
post #11 of 11
Quote:
Originally Posted by _ruby_

what do you do with these tiny cakes?




EAT THEM!!
Lol, I make them and give them away in hopes of getting some business.

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