What Am I Doing Wrong?

Baking By whitneyp Updated 4 Nov 2009 , 9:04pm by cylstrial

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whitneyp Posted 28 Oct 2009 , 1:33pm
post #1 of 12

First, I'd like to say, I LOVE this site! This is my first post but I've been lurking for months...
Here's my problem, I can't bake cupcakes. I've only been baking for a very short time, and seem to have the hang of cakes. I can't tell you how many batches of cupcakes I've burned. My plan for the day was to make up some Pink Ribbon cupcakes for my friend to take to chemo tommorow and some for my son's school on Friday. I've used the WASC recipe, oven set on 350, I turned them after 15 minutes and realized they were looking done, so just left them in another 5. The tops were nice and golden and sprung back when I pushed them...some were even a little sticky. The bottoms however brown and crunchy...boo. I don't have the time, money or supplies to make batch after batch of cakes today....I would love if someone could help me out here. I think in the meantime I'll set the oven down to 325...not sure the policy for door opening on cupcakes, I don't open before 15 minutes on cakes.
Thanks in advance!!!

11 replies
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Teresa1976 Posted 28 Oct 2009 , 1:45pm
post #2 of 12

Do you have an electric oven with the heating element on the bottom? That is what I have and I put a sheet pan on the bottom rack to block and kind of distribute heat more evenly in my oven. Good luck.

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2SchnauzerLady Posted 28 Oct 2009 , 2:01pm
post #3 of 12

The other thing you can do is get an oven thermometer and check for hot spots. Welcome!!

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whitneyp Posted 28 Oct 2009 , 2:21pm
post #4 of 12

Thank you, thank you, thank you!! I do have the electric oven, it's old and cheap and slightly off set (I've aggrevated dh to fix this for months). I can't wait to be able to make some yummy cupcakes...

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mgwebb68 Posted 28 Oct 2009 , 2:38pm
post #5 of 12

Definitely lower your oven to 325. It makes a big difference. I also make sure my rack is in the center position, and make sure my pan is in the center of that rack. I use WASC for cupcakes a lot, I don't have any issues, so it sounds like you are just cooking them too long, and at too high of a temp. Can't offer a time, it's different each time, but I start checking around 15 minutes and keep a close eye on them from there. Try using an cookie scoop to put your batter in the pan to make sure that each cup cake is uniform in size (that is if you aren't already doing that).

I like the trick about the sheet pan underneath, I think I will give that a try too.

Oh, and welcome to CC. It's a great place and the people are wonderful.

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prterrell Posted 28 Oct 2009 , 4:54pm
post #6 of 12

Sounds to me like your lower heating element is running hot. Try baking in the top 1/3rd of the oven.

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sadsmile Posted 28 Oct 2009 , 5:10pm
post #7 of 12

I wonder if baking in a shallow water bath would help?

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ambernd Posted 28 Oct 2009 , 5:28pm
post #8 of 12

I always cook my cupcakes for exactly 18 minutes and they are perfectly done.

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jenmat Posted 28 Oct 2009 , 5:28pm
post #9 of 12

Turn the oven down!!! You're cooking the outside before the inside even has hope of catching up, and as you realized, it is not death for cakes, but terrible for your cuppies. Maybe even lower it to 315? I never bake above 320. Even big cakes.

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whitneyp Posted 29 Oct 2009 , 6:38pm
post #10 of 12

Great advice! I put the sheet cake pan in the bottom and lowered the temp, perfect cupcakes the rest of the night! I feel like I have a new oven....Thanks so much!

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ramacake Posted 4 Nov 2009 , 8:59pm
post #11 of 12

Definately turn the oven temp DOWN!!!!!! I also use two cupcake pans, one inside the other, and it really helps to keep them from getting too brown on the sides and bottoms. I also bake mine for around 18 minutes. Good luck!!!

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cylstrial Posted 4 Nov 2009 , 9:04pm
post #12 of 12

I cook my cupcakes for 14 minutes on 350. I preheat the oven to 400, so they will dome and then when I put them in, I turn it down to 350.

But if your oven is running hot, like everyone else said, turn it down.

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