Cake Pulling Away From The Side Of Pan, Top, Not Bottom
Decorating By springlakecake Updated 6 Dec 2006 , 1:10pm by springlakecake
I have recently started having some trouble with my cakes shrinking, pulling away from the edge of the pan at the top (not the bottom at all) so this makes for a layer that isnt straight . Does that make sense? I am able to fix it with the icing, but I would rather not. Let me tell you what I am doing differently than before so maybe you can help me eliminate the problem.
I am not using 2 inch pans instead of the 3 inch
I have using pan grease and then coating it with flour. I am noticing the the batter even pulls away a little when I put it in the pan (I am thinking this is the problem)
the cake recipe i have been using is really thick and mousse like. YOu have to spread it around the pan, not really runny.
What do you think it is??
Usually, the problem is your oven was too cool before you put the cake in too bake. Let the oven preheat properly first. You may even want to check the temperature of your oven with an oven thermometer. Also, don't go crazy with pan coating/aka crisco flour.
) I know I should get an oven thermometer, I hadnt thought about that. I do let it preheat fully.
It might be that I have gotten too crazy with the pan coatings. I have tried so many different methods (pam, pan coating, parchment) I just havent decided what I like best. Lately, like I said, I have gone back to the pan coating. Coincidentally this is the same time I started using the new recipe and new pans. So I guess I just have to start eliminating the variables! I will go back to the parchment and see if that works.
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