Did I Overbake My Cake? Is It Usable?

Decorating By SJEmom Updated 6 Feb 2009 , 2:49am by kkitchen

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SJEmom Posted 5 Feb 2009 , 11:01pm
post #1 of 5

I am making a 2 layer 9" round cake for my DH's birthday tomorrow. I baked a DH Devil's Food cake (and added extra egg and pudding mix) following the recipe for pound cake on the side of the box. I got a bit confused with bake time since the pound cake is suggested to be baked in a bundt pan and set my timer for 40-50 minutes (oops icon_redface.gif ).

As I started to smell the cake (a trick that I learned from the wonderful folks here), I check on it and the cake was still crackling so I closed the oven and then forgot to check until 5 minutes before my timer. The cake was all pulled away from the sides and sort of had a shriveled edge at the top. I let it cool slightly and then turned it out on cooling racks where it cooled overnight. I have wrapped it and stuck it in the freezer before frosting.

Since I can't taste the cake...how bad do you think it would be? This is just for my immediate family (but we would like to eat good cake icon_wink.gif ). Is it worth frosting it or should I try to get another box and make another cake tonight (which would mean that I wouldn't have much time to fully let it chill before frosting).


4 replies
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tippyad Posted 6 Feb 2009 , 12:09am
post #2 of 5

If it is a little dry, I'd suggest poking some small holes and pouring a glaze on it before you ice it. Do you have any orange liquer on hand? That would do the trick and is wonderful w/ chocolate cake. Yum! Or just make a simple syrup to drizzle over it. I hope this info helps and/or you get more advice.


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SJEmom Posted 6 Feb 2009 , 1:04am
post #3 of 5

So I just pulled my cake from the freezer and the center has spring to it, but the edges are rock hard. My DH suggested just cutting off the hard parts. I am debating about picking up another box of cake mix or just proceeding like that. Thoughts...

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SJEmom Posted 6 Feb 2009 , 2:35am
post #4 of 5

icon_redface.gif Another update...I cut off the edges of the cake just out of the freezer. First, I cut too much and realizing that it was moist on part of the area I had cut to remove, I made a new ring closer to the edge (so my cake has a ring around the outside). I removed the hard edge, the cake isn't perfectly round anymore (mostly though), but I rewraped and put back in the freezer. The scraps are out on the counter and as they come to room temperature they are a little tough on the very edge, but nothing that a nice coat of frosting couldn't fix. icon_redface.gif Let's hear it for overreacting in the strive for "perfection". So now I don't have a 9"round, probably more like a 7". icon_sad.gif Oh well. The type of lesson that comes from experience - this is only my 4th cake since I have begun this "hobby" (I had baked cakes before, just nothing worth bragging about icon_wink.gif).

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kkitchen Posted 6 Feb 2009 , 2:49am
post #5 of 5

Don't you just appreciate it a little more knowing what you went through? I am sure your cake will be delicious, I normally start checking my cakes at 25 mins. Mo matter what pan or what type of cake. It is a great way to ensure that your cake: 1)don't overbake, 2)don't burn.

Enjoy and Have a happy birthday celebration[/b]

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