My business has outgrown my home oven, and I have recently converted a room in my house into a commercial bakery. I am having SERIOUS issues with my convection ovens!
First, my cakes are rising way fast in the middle, and a lot of cake is going to waste because I'm having to trim off so much middle.
Secondly, I can't seem to get a good cake to cook. By the time the middle is done, the edges are super hard and thick.
I have checked my temp to make sure it is correct, and I really don't know what else to do.
I have unfortunately waited until I have 4 weddings in one weekend to start experimenting with my ovens, and now I can't get any cakes baked that are worthy of serving!
Help, please, if you have worked with commercial convection ovens! I am running out of time and money!!!
PM Indydebi- I remember reading a postt about how she adjusted to convection baking...
Your subject line caught my eye because when I first started working with my convection oven in the shop, I was in a panic. My first 3 cakes went straight into the trash.
With a little experimentation, I found that baking on 275, with baking strips around the pans, and a pan of water in the bottom of the oven to add moisture into the oven is the best combination for me. (My normal baking temp in a home oven was 325 ... so I figured 300 in a convection would be good .... nope!!)
Without the pan of water, the tops of the cakes were really really hard and dry .... it was hard to trim them and they didn't bake up on the sides as well as they should. Adding moisture into the baking process was a really big help.
There isn't really that much longer baking times .... I still save time since I can bake 6 or 8 or 9 cakes at one time.