Is there information, either here on Cake Central or out on the web, that shows the differences between baking cakes with a conventional oven versus a convection oven?
I am assuming that the cooking times and temperatures in the Wilton yearbooks are for electric conventional ovens.
Anyone?
I have a gas oven myself, and have been very hesitant to risk doing a cake using the convection setting. I think my sis used her convection all the time when she was doing a lot of cakes. But I'm chicken I guess. I'll be watching for responses on this. Thanks for asking!
At the catering place I worked, they baked convection all the time. It seemed to work just fine.
I am thinking about getting a freestanding double oven and possibly with convection...I'd have to compare my own recipes though to see if it actually changes the way things bake.
Supposedly it bakes faster and more evenly, so if that's true, that would be wonderful.
I tried it once with a cake and thought it was drier than usual. Haven't used it was a cake since.
when I moved into my shop, I experienced the same thing. lower the temp even further plus adding a pan of water on the bottom rack solved the problem.
i bake sheet cakes at 275 for 28-32 minutes.
wedding cakes take longer.
I bake with confection all the time with my home oven. Even with confection your still going to get some parts that are cooked differently. On larger pan cake I use that core thingy that looks like a funnel (cant remember what the name of it is!!) and I have no problems. I dont have any problems with them being dry either.
The rule of confection is to knock it down in temperature. So if the recipe says 350 you put it on 325 on confection for the same amount of time.
Yes, after you shed your feathers you will love cooking with it! I forget that there are any other settings on my oven! I have confection roast on my oven as well and its pretty awesome!
The best is when you can put three cookie sheets in the oven at once and cook them in 12 minutes!
I use a convection over for my cakes and I thought I would have to change the way I do things but I didn't have to. When I was doing cakes out of my house I was baking all cakes at 325 and a 6" or 8" would take me about 30-35 minutes. I've found it to be the same here. I don't use a pan of water and I haven't found that my cakes bake any differently.
When I tried it for the first time I lowered the temperature to 300 because I'd heard that the cakes bake faster with a convection oven but when I lowered the temp to 300 it just took longer and made a really dry cake! I've only been using a convection oven since August and I love it - I didn't have to change a thing...Maybe it's different by brand though...
Tammi
My oven is from 1965 with no window so hopefully I will be able to get a new one next year! Not at all! It's a Sunfire Full-Size Convection oven. It's one of the only new things I was able to purchase for my new shop so it's not even a year old and I love it - It was definitely worth the money. Depending on the sizes, I can bake 3-4 Wedding Cakes at the same time - I could never go back to a conventional oven again - It used to take me 2 days to bake!
Tammi
LOL Yah, I usually can fit two 9" pans in my oven at once so if it fits, I do it. I dont add a pan of water either. Just lowered the temp 25 degrees less like the manufacturer said.
I have a KitchenAide stove. I love it! The only thing is that I cant fit a 16" round cake pan in it. Thats my only quam!
Yah, I usually can fit two 9" pans in my oven at once so if it fits, I do it. I dont add a pan of water either. Just lowered the temp 25 degrees less like the manufacturer said.
I have a KitchenAide stove. I love it! The only thing is that I cant fit a 16" round cake pan in it. Thats my only quam!
I too have a KitchenAid also, but never used the convection on a cake. I plan to try it this weekend.
Really?! What model do you have? I have the Superba. So far Ive had to have the oven door replaced because it cracked and one of the burners blew out over the spring but it was still under warranty. It seems like all my appliances in this house have had problems. I swear I have a black cloud over it!
I have had a Frigidaire range with a convection option for the oven since July, and have had great luck doing several sheets of cookies and sheet cakes at once. I haven't tried using it for a regular cake yet. I had been told that the air circulating would knock down the cake as it rises, so I have been hesitant to give it a try. It sounds like it works for others. I haven't had to adjust my oven temperature at all, but I only use my convection option when I am baking multiple trays. It might be different if I only had one item in the oven.
Really?! What model do you have? I have the Superba. So far Ive had to have the oven door replaced because it cracked and one of the burners blew out over the spring but it was still under warranty. It seems like all my appliances in this house have had problems. I swear I have a black cloud over it!
I have that one too. The only problem I've had with it was my own fault. I left the pans in it when I cleaned it and a wire burned out. Had it for 8 years. I wasn't caking when I bought it. But now I'm glad I didn't go with the builder grade oven.
Indy---Why did you say you built a 4-tier cake and gave us 5 sizes?
(Geesh, I can work off of super complex spreadsheets, but I can't figure out if I'm baking a 4-tier or a 5-tier cake! I need a break!)
I bake all my cakes covection and never changed a thing about them...(I have two GE Profiles) I love them because I can put a lot more pans in the oven and don't have to rotate them! I bake at 325 for about 50 minutes for all three shelves with cake pans (not too crowded) I also use the nails in the cakes.
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