Help With German Choc Cake

Baking By chicago1 Updated 7 Apr 2010 , 3:37pm by minicuppie

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chicago1 Posted 7 Apr 2010 , 6:28am
post #1 of 2


Thanks for reading. Hopefully you can give me a suggestion to improve my issue.

I made German Chocolate cake as a dry run for an order due on Saturday - mini cupcakes. When they came out the were slightly rounded but not necessary above the cup (which is fine).

I let them cool in the pan but as they cooled the cupcakes sank slightly - no longer above the cup but right at the edge. I also made a 5 inch cake for an individual cake and the same thing it was initially about 3/4 inches above the edge but then came down to about 1/4 above the rim.

What did I do wrong? I used a scratch recipe and not a box mix - which I actually would prefer.

Does anyone have any suggestions?


1 reply
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minicuppie Posted 7 Apr 2010 , 3:37pm
post #2 of 2

Would be hard to say without a peek at the recipe. Could be underbaking. Could be batter structure. Could be a bad recipe. Good thing you are "auditioning" recipes.

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