Cake Challenges

Baking By Sunnie79 Updated 20 Feb 2011 , 10:45am by Chellescakes

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Sunnie79 Posted 20 Feb 2011 , 3:19am
post #1 of 5

I am new to baking cakes. My husband and I are starting our own bake shop from our home, and we are having a challenge with our cake. We are baking a gluten free cake in a 6 in round at 325 for 30 mins and then center is dropping in. Also we buttered the sides and they are sticking. Any suggestions?

4 replies
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pianocat Posted 20 Feb 2011 , 3:59am
post #2 of 5

Could be a problem with the temp-try an oven thermometer and see if the temp is correct. Also I find the best thing to use on pans is cake release and parchment paper. There is a recipe for a "cake release" here on cc. HTH

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Colliegirl Posted 20 Feb 2011 , 6:06am
post #3 of 5

If you are buttering the sides, you also need to put flour over the butter, this acts as a release for the cake to come out easily enough.

Usually you put flour into the pan and swish it around and then tap out the excess. HTH

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NanaSandy Posted 20 Feb 2011 , 6:24am
post #4 of 5

you can line your pans with parchment paper, and they will pop right out.

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Chellescakes Posted 20 Feb 2011 , 10:45am
post #5 of 5

with gluten free I don't use any plain GF flour I just use the self raising , or a higher proportion than you usually do.

and yep baking paper ( I use glad bake , or the aldi brand ) and I never have a problem with tin release, I double line the tin with it and never have a cake stick .

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