Does anyone have a suggestion on the temp I should use when I'm baking more then on cake at a time...like 4 cake pans all at once...because when I tried it at 350 one of my cakes didn't turn on soft and moist like it usually does.
Any info would be appreciated.
Thanks
so your saying I should lower the temp when baking more then one cake at a time instead of raising the temp?
so your saying I should lower the temp when baking more then one cake at a time instead of raising the temp?
Wilton recommends baking smaller cakes at 350 F and larger cakes at 325 F:
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
However, a lot of CC members bake all their cakes at 325 F. (I know I do.)
If you have a recipe that specifies a lower baking temperature then use that, of course. Large dense cakes (like fruitcakes) sometimes specify really slow (low heat) baking for HOURS.
Are you raising the temp. higher than specified in the recipe to compensate for the additional cake layers?
Doing that will yield less than satisfactory results, as you have learned.
Baking multiple cake layers simultaneously:
http://www.ochef.com/859.htm
Here are some ecipes that call for staggering multiple pans during baking....
Maida Heatter layer cake:
http://tinyurl.com/3ss3a8
The Smith Family 12 layer cake:
http://tinyurl.com/42vtfv
Ghirardelli Chocolate cake:
http://tinyurl.com/4loumb
HTH
Thanks everyone for all of your suggestions and thank you JanH for all those reference websites!!!
I don't know if this makes a difference or not but I use box cake so I don't know if the temp lowering would still apply.
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