All My Cakes Fall

Decorating By lujauna Updated 3 Aug 2007 , 1:29am by sparklineagle

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lujauna Posted 26 Jul 2007 , 8:49pm
post #1 of 16

Can someone tell me what I am doing wrong. I had to buy a new stove. I got an electic on this time. Every cake I have baked so far has fallen. I am just about to give up baking cakes. I got an over themometer and according to it my oven is 10 degrees off. I set my over 10 degrees higher and my cakes are still falling. The ones that seem to fall the most were my Italian cream cake and my carrot cake. Anyone have any ideas to help me. I am so discoraged.

15 replies
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KoryAK Posted 26 Jul 2007 , 8:56pm
post #2 of 16

What temp are you baking them at? Even tho you have the thermometer to tell you 350 or whatever it still may just not be the right temp for your cakes. Try increasing it a little bit more or mixing a little longer to add more structure.

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lujauna Posted 26 Jul 2007 , 9:36pm
post #3 of 16

I was baking them at 350 degrees and they were falling. When I put the themometor in the over it showed it was 10 below 350 so I increased the temperature to 360 and my cakes are still falling.

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Mencked Posted 26 Jul 2007 , 9:58pm
post #4 of 16

Try baking them at a lower temperature (325) degrees for a longer time. Are you making large cakes--over 9"?

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foxymomma521 Posted 26 Jul 2007 , 10:02pm
post #5 of 16

Maybe you could try baking a box mix. If that falls too you know it is your oven, if it doesn't maybe it something you are doing with the scratch cakes?

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lujauna Posted 26 Jul 2007 , 11:38pm
post #6 of 16

I baked another one and lowered the temperature a little bit. This one didn't fall nearly as much as the other one. Maybe I need to lower my temperature a little bit more. I used a 9" X 13" cake pan. Thank you all for you comments. I do appreciate your help.

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JanH Posted 28 Jul 2007 , 6:41am
post #7 of 16

Here's a cake troubleshooting chart:

www.joyofbaking.com/ButterCakeTroubleshooting.html

Here's a link to all the Wilton cake preparation & serving guides:
(Tells how much batter needed per pan, how long to bake at what temperature.)

http://www.wilton.com/cake/cakeprep/baking/times/index.cfm

HTH

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bethyboop Posted 28 Jul 2007 , 6:46am
post #8 of 16

i would try throwing in an extra egg

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CakeRN Posted 28 Jul 2007 , 6:48am
post #9 of 16

With most cakes I always use at least one flower nail in the center of the cake to help it bake evenly. I also bake at a lower temp......hth

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lujauna Posted 28 Jul 2007 , 7:14pm
post #10 of 16

Thank you so much for all your help. I am going to try some of these suggestions!

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AnneZA Posted 1 Aug 2007 , 12:02am
post #11 of 16

I thought the Joy of Baking Toubleshooting chart was great. I'm making a copy, and taping it to the inside of my kitchen cupboard.

Thanks

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AnneZA Posted 1 Aug 2007 , 12:10am
post #12 of 16

P.S. So you think your cakes fall? Try baking in high altitude! Don't get me started.

Anne

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chaptlps Posted 1 Aug 2007 , 12:28am
post #13 of 16

Hiya anne, welcome to c.c. I have to agree with ya there on the altitude thing sheesh what a mess. OMG. O btw I live in northeast co.

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jackmo Posted 1 Aug 2007 , 12:38am
post #14 of 16

That is why I bake in gas ovens. When I was baking in electric, the same thing was happening (falling).

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caprica Posted 3 Aug 2007 , 1:02am
post #15 of 16

I can empathize... some of mine fall too - either that or they look 9 months pregnant! icon_mad.gif
I usually have a lot of "cutting and pasting" to do before icing.

good luck- thumbs_up.gif

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sparklineagle Posted 3 Aug 2007 , 1:29am
post #16 of 16

I bake in an electric oven and most cakes I bake at 325 since my oven sucks anyways (next year getting a convection oven upon kitchen being remodeled) Anyway my cakes usually look 9 months pregnant too (LOL I love that description Caprica) So I usually have to get my cake leveler out and whack away at it...Hopefully when I get my convection oven it will be better????

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