Exploding Cakes?

Baking By HowCoolGomo1 Updated 25 Apr 2010 , 4:18pm by minicuppie

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HowCoolGomo1 Posted 25 Apr 2010 , 4:22am
post #1 of 2

I haven't done anything differently. My chocolate cake is exploding again!

I use DH, making it a pound cake, with flavor adjustments.

I bake at 325F.

The last time I made a choc. cake, I did it according to the directions on the box, (except for the instant espresso powder) since I wasn't home and it took over an hour to bake. I used the small ovals by Wilton and it exploded.

Exploded means I have cake batter cooking all over the bottom of my oven, just getting ready to start a fire. Yeah, it happens!

I'm not filling more than 1/2 full. This particular cake @ the moment was filled 1/3 full. I did do my full doctoring. It involves 1 box instant pudding to 2 boxes of mix.

Excuse me, I have done something different. My cakes were always made with eggs from my own chickens. I don't have my girls anymore.

1 reply
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minicuppie Posted 25 Apr 2010 , 4:18pm
post #2 of 2

How long and at what speed are you mixing the batter? Too much air will cause the product to over rise (usually shows up as a big hump, tho).

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