Hi Everyone
I have made a number of Butter Cakes with much success, however in making a cake today I am shaking my head & wondering what I have done wrong.
Firstly, I made a Chocolate Butter Cake (first time, normally I make the original Butter cake) & all looked ok whilst mixing. Cooked well although it did have a few more cracks on top when cooked. I then let it cool in tin before taking out & placing on wire rack. Thats when I started to shake my head as the cake just CRACKED & BROKE in half when moving cake. This has never happened, & I am hoping someone can help with why this has occurred. Did I have the oven too hot??
Then when cooking my successful original Butter Cake the same thing happened again whith the cake breaking in 3 places.
I let the butter soften at room temp, gradually added the eggs & mixed well after each addittion, added the flour & milk alternatively.
Can anyone give me some reasons!!!!!
Many thanks
Thanks for your reply.
Yes it did rise but not much more than usual. I actually made this cake for a 2 year old birthday (dorothy cake) & am to decorate tomorrow. Would you still use this cake pushed back together & iced & decorated or would you start again & make another one. I guess I am asking is it right to sell knowing it is cracked...love to hear your thoughts on what you would do...
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