Raw Cake

Decorating By Tomoore Updated 9 Aug 2007 , 1:01pm by Tomoore

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Tomoore Posted 9 Aug 2007 , 4:29am
post #1 of 8

icon_cry.gif I made a cake for a friend's daughter's baby shower this past weekend. It was a 16" square cake with a winnie the pooh cake on top. I was so proud of this cake when I dropped it off because it turned out sooooo much better than I anticipated. I was even able to make the icing level (which is a huge issue for me) over that sinking that I noticed in the middle. Duh. Sinking=Raw. I got a message from her today telling me the cake was not fully cooked in the middle. icon_redface.gif I knew many people at the shower (I couldn't stick around for it...and I'm actually glad now) and I am sooooo incredibly embarassed. icon_cry.gificon_cry.gificon_cry.gificon_cry.gificon_cry.gificon_cry.gificon_cry.gif

7 replies
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LiliS Posted 9 Aug 2007 , 4:43am
post #2 of 8

OMG you poor thing. That is my worst fear... Hope this is the last time you have this happen.

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tyty Posted 9 Aug 2007 , 4:51am
post #3 of 8

How awful for you, I hope they were understanding. Well, if you learned something from it, it wasn't so bad. It will make you better than you were before.

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zenu Posted 9 Aug 2007 , 4:55am
post #4 of 8

Did you use a heating core? I use one with cakes 10" and up, along with bake even strips- it's really starting to make a difference in the few cakes I do! icon_smile.gif

Well hopefully it wasn't a very big area that was uncooked- 16" is a pretty large cake- if it was just an area in the middle, there would be plenty of cake around it.

Most people I know carve a circle in the middle to use as a cutting guide anyways.

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mareg Posted 9 Aug 2007 , 4:56am
post #5 of 8

Thats why I ALWAYS poke my cakes to make sure their done. I'm sure they were understanding. As I say when something wrong happens :Another life lesson!
((HUG))

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zenu Posted 9 Aug 2007 , 5:03am
post #6 of 8

By the way, your cakes are awesome! I love the "Go, Dog, Go"!

I'm sure the Pooh cake was beautiful and the raw area couldn't have been that large.

I'm still new to this, but I know that even the bakeries have their bad days. I once ordered 3 different cakes from a very good bakery (before I got into this) and the first was good, the second was okay, and the last one was a complete disappointment- dry and bland.

I know it must be hard to deal with, but as someone mentioned, you learn something everyday.

I think your cakes prove you are talented! thumbs_up.gif

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twooten173 Posted 9 Aug 2007 , 5:04am
post #7 of 8

I'm sure they loved the design of the cake. Zenu brings up a good point that it was probably just the middle of the cake that wasn't cooked so that had to leave a lot of scrumptous cooked cake to eat. icon_biggrin.gif

I personally don't like the heating core (too much patch work) so I use a #9 flower nail because it doesn't leave such a big hole in the cake. I too use the bake even strips. Also anything 10" or larger I cook at 325 degrees forever - ok maybe like 1.25 hours.

PS - don't be discouraged by this. It's better to know there is a problem so you don't repeat it!

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Tomoore Posted 9 Aug 2007 , 1:01pm
post #8 of 8

Thanks so much. I knew my CC friends would get it. I was MORTIFIED and discouraged for a hot second. But, other folks on CC sharing their horror stories that I've read before made me remember that Stuff Happens...to all of us. I could think of worse things (like the Pooh falling over...which was my biggest fear). Thanks for your compliment and encouragement. icon_smile.gif

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