Snickerdoodle Cake Didn't Rise And Overcooked?

Baking By leannerenee Updated 12 Apr 2010 , 3:31am by Mama_Mias_Cakes

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leannerenee Posted 10 Feb 2010 , 7:51pm
post #1 of 7

I'm a total newbie to cake decorating. I've made a ton of boxed cakes in my life and THOUGHT I had that down, so I cound a snickerdoodle recipe I wanted to try using a boxed white cake. (Found it in the recipes here.) I followed the recipe and didn't use oil, whole eggs instead of whites and the stick of butter it called for.

What I *think* I did was overbeat it, based on what I read in the "Troubleshootong" section of my Wilton book. Our instructor told us to beat the batter an additional ten mins, which I did. When I poured it into my pans, it was really, really thick.

I cooked for 20 mins. Neither rose all that much and one was still competely raw in the middle! My oven leaves a lot to be desired but this seems extreme. The sides on both are overcooked and the middles sunk and they are just really, really heavy. Any ideas on what I might have done wrong??

I'm trying not to be discouraged, I just feel like an idiot because this was my first "official" cake since I started class and I messed it up.

6 replies
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TexasSugar Posted 10 Feb 2010 , 10:27pm
post #2 of 7

I've never heard of beating a cake mix for 10 mins??

What size pan did you use and what temp was the oven on?

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aundrea Posted 10 Feb 2010 , 10:44pm
post #3 of 7

hello and welcome to cc. you are in the right place to get your questions answered.
dont beat yourself up on your first attempt.
ive never made a snickerdoodle cake before but i dont understand a cake being mixed for 10 minutes. that sounds alittle exreme to me.
you should ask your instructor why 10minutes?
im sure others here will be more of help to you.
good luck and dont give up!

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JanH Posted 10 Feb 2010 , 11:03pm
post #4 of 7

Hi and Welcome to CC, leannerenee. icon_smile.gif

Oh yeah, your batter was horribly overmixed which over developed the gluten and caused the cake not to rise.

Must have had the consistency of a brick when it came out of the oven.

Handy cake trouble shooting charts:

Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:

Above super thread has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more!


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leannerenee Posted 11 Feb 2010 , 3:40am
post #5 of 7

THANK YOU!!! I'm definitely going to read my way through those links.

Someone in the class asked her to clarify the extra mixing and she stressed beating an extra ten mins, again. I wrote it down twice! Next time, I know better. And yes, it was like a BRICK. I had two 9-inch rounds and the temp was on 350, which after reading some stuff, I think it was too high.

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TexasSugar Posted 11 Feb 2010 , 3:06pm
post #6 of 7

I'm a WMI and I will be the first to admit I don't know everything. Wilton Instructors are just regular people that decorate cakes. So some of the information, like about mixing batters for long periods of time, may not be completely accurate.

I bake everything at 325. If you had your oven two high it would bake the outsides first and leave the insides under done. The lower tempature will help the inside bake before the ourside burns.

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Mama_Mias_Cakes Posted 12 Apr 2010 , 3:31am
post #7 of 7

I make this recipe all the time (it's my family's favorite).

The recipe asks for it to be beat on low 1 minute then medium for 2 minutes. 10 minutes is too long.

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