Dh Butter Recipe Cake

Decorating By 6purple6 Updated 12 Oct 2009 , 6:42pm by indydebi

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6purple6 Posted 11 Oct 2009 , 5:15pm
post #1 of 6

I made this most delicous cake once with added pudding and once just as directed. Both times cake spilled out of pan while baking and fell in the middle. I was using shaped pan. The only thing I can think that I might have done wrong, is to use the wire attachment on my mixer, maybe too much air? I haven't tried it again, when I get some money to blow, I will. Any ideas?

5 replies
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GrandmaG Posted 11 Oct 2009 , 5:26pm
post #2 of 6

It would be better to use the paddle attachment. Maybe you filled your pan too high. Try filling half to 3/4 full next time.

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MAK Posted 11 Oct 2009 , 6:18pm
post #3 of 6

Purple - the whisk probably added to the cake over-flowing. I agree with Grandma G.

You can "cuff" your pans by cutting a strip of parchment or waxed paper and lining the sides of your pans. The cuff will allow the cake to expand upward and not overflow into your oven.

I use shortening or Wilton's Easy Bake and lightly grease the sides of the pans to get the paper to stick....then pour in your batter. It also makes cleanup easier.


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cabecakes Posted 12 Oct 2009 , 2:34am
post #4 of 6

My guess would be the you might have overfilled your pans. I never fill mine over 1/2 full. Just a thought for next time. Good Luck!

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TexasSugar Posted 12 Oct 2009 , 6:34pm
post #5 of 6

This cake mix is the only one that I know of that makes a fill 6 cups of batter. So it is possible that it was too much for the pan you were using. What kind of shaped pan were you using?

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indydebi Posted 12 Oct 2009 , 6:42pm
post #6 of 6

General rule of thumb is to only use the whip when you are wanting to "whip" something, like egg whites into merinque or whipped topping. Other than these two things, I use the paddle for everything. (I've even successfully made merinque using the paddle.)

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