Overbaking Sheet Cakes

Baking By lstalder Updated 1 Feb 2011 , 8:51pm by Sorelle

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lstalder Posted 1 Feb 2011 , 2:06am
post #1 of 5

It seems that most of the sheet cakes that I make end up being dry. I use flower nails and cake strips so it cooks evenly. I usually cook until golden brown, pulls away from the side and cake tester comes out clean. Why is it so dry?

4 replies
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pummy Posted 1 Feb 2011 , 2:24am
post #2 of 5
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leily Posted 1 Feb 2011 , 9:30am
post #3 of 5

if you're baking till the cake pulls away from the side then it's already overcooked. Bake it just till the center test done. Overbaking will cause it to be dry.

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TexasSugar Posted 1 Feb 2011 , 8:33pm
post #4 of 5

Yep I agree with Leily, if it has pulled way from the sides, it is already in the over baked side of things.

Your cake tester also doesn't have to be completely clean. A few crumbs on it is fine, as long as it isn't gummy.

Sorelle Cake Central Cake Decorator Profile
Sorelle Posted 1 Feb 2011 , 8:51pm
post #5 of 5

If you are stuck with a dry cake you can moisten it up by wrapping the sides with damp paper towels and wrapping it in plastic wrap or a ziplock for a few hours then frost/fondant immediately. Yes never wait 'til the cake pulls away from sides.

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