What Rack You Back Your Cakes On And What Temp?

Decorating By chikie Updated 24 May 2008 , 1:31am by jlsheik

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chikie Posted 23 May 2008 , 10:47pm
post #1 of 8

I was just curious what rack everyone bakes there cakes on? I back mine second from the botom....Maybe that's why my cakes are coming out so dark. icon_confused.gif


7 replies
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tiptop57 Posted 24 May 2008 , 12:00am
post #2 of 8

Generally the middle and generally 350 degrees.

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indydebi Posted 24 May 2008 , 12:14am
post #3 of 8

In my home oven, middle rack, 325 degrees.

Store oven is convection so it doesnt' matter.

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levinea Posted 24 May 2008 , 12:58am
post #4 of 8

Middle rack, 325 for all cakes but chocolate.

For chocolate cakes (mine seem to be drier?) I baked on one rack above the middle at 325.

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Cakebelle Posted 24 May 2008 , 1:16am
post #5 of 8

I currently have a GE oven at home, I bake on all 3 racks, 350 for all cakes. It takes longer to bake all the cakes at the same time, but I like it that way. icon_wink.gif
Oh! and I've lined my oven floor with heavy duty aluminium foil, I think it helps the bottom rack cakes from burning.
At work we have a huge Blodgett convection, I love that oven so much!

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cwcopeland Posted 24 May 2008 , 1:18am
post #6 of 8

Mine's a home oven too. I bake at 325 in the middle and top rack at the same time because I usually need the oven space. It works out fine except the top rack bakes slower.

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denette Posted 24 May 2008 , 1:19am
post #7 of 8

I usually bake mine on the middle rack at 350*. Except, for smaller cakes or cuppies, I just recently learned to bake them at 365-375* so that they don't fall. (High Elevation)

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jlsheik Posted 24 May 2008 , 1:31am
post #8 of 8

I have a Bosch...at home, a gift from my hubby!! I have 7 cakes in right now all 3 racks and 350. I don't use the convection on it, it tends to dry them out.

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