Do You Use Convection Heat For Baking Cakes?
Decorating By dessert1st Updated 24 May 2008 , 2:28am by tilly41
Hi, I am making my first wedding cake this week and have never baked in the larger sized pans. Any suggestions for better baking?
My oven has a convection option but I haven't used it yet. What's the difference? Do you need to add water to the oven to keep from drying the food?
I usually bake at a lower temperature in a "regular" oven, and just extend the time. What do you do?
Sorry for all the questions.
I use the convection oven when I have several layers of pans. The air is circulated evenly, so you can really load up the oven. I lower the temperature slightly (about 10-20 degrees) and find they bake a few minutes sooner.
However...each oven is slightly different, though I've read most CC members have good results with theirs.
I have a comm'l convection oven, which, from reading threads on CC, is a little different from a home convection oven.
I threw out my first three cakes that came out of the oven until I found the right temp and conditions: 275 and a pan of water on the bottom rack.
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