Hi Cakers!

I turned my oven on to preheat. I heard it beep that it was ready. So, I started mixing my batter. I asked my partner to shut the timer off on the oven stove. I use it to time my mixing. Well, he by mistake shut off the oven.

Stupid me did not think to look at my oven temp. that is inside the oven before placing in the oven. Well, 30 minutes into cooking, I dont smell my cakes??? Look at the temp and it is down to 220 degrees!!!!!!!!

Are my cakes okay?? I left them in the oven and turned the oven back on to 325. I did not want to disturb the cakes or the oven temp any more.

I am thinking that since they have missed 30 minutes of baking, should I just add 30 minutes to what time is left on my timer?????

HELP......
=)
Michael

I don't think you should just add 30 mins, since they were in fact in a warm oven for 30 minutes even if it wasn't the correct temp, so they would have cooked some in that time. I would have a look after 20 mins to see what they look like, and every couple minutes after that. But, to be honest, you might end up making cake pops or something with what comes out of the oven!

Hmmmm, how long were they to bake for at 325?

Ouchie. Yeah, I would say to just keep checking...how does it look right now? Does it at least seem to be rising properly?

The texture could be weird, but you'll be able to tell when you level/torte the layers.

Good luck!

I hope it works out for you.

don't open the oven for at least 20 mins once you get it heated back up though!

Just took them out of the oven.

Currently on the cake racks cooling for 10 minutes......

Yeah, let us know...I'm really curious to see how she turns out!

I feel like I should hold my breath! I want running commentary, like how golf commentators sound....all serious and low voiced...lol.

This is tense!

Update..... =)

Just flipped them out of the pans.

These are choc. cakes. My choc. cakes always of a slight dip in them. These were no different.

I posted a thread a couple weeks ago about choc. cakes and why they dip/sink in the middle. About 95% of the replies all said the same thing about their choc. cakes....

I will let ya'll know how they come out....

Stay tuned.....he he

I am totally glued to this channel!

I once worked as a pastry chef in a Hyatt near Wash DC. The kitchen staff came from more than twenty different countries and no one seemed to understand English. As in, "Do not touch the damn oven knob." Many great recipes result from mistakes.

Update....


Going on about 30 minutes or so in the cooling stage.

So far so good.....Knock on wood...

*fingers crossed*!!!!!!!

Update....

The cakes seem cooled. I am going to level them. I will taste the part of the cake that I take off from leveling. I will also inspect the cake that is know exposed to make sure all is good....


Geesh, I am nervous.....

I'm probably not helping either! lol.

Did everything turn out ok?

I am not a professional cake baker, but have done my fair share of cakes, some for family and some for sale. I do not know what size cake you are baking, but I have never baked a cake for 75 minutes at any temp. At the most it is between 30-45 minutes at the most. I bake most of my cakes at 325º. Does you cake still come out moist?

I am not criticizing you, I am just curious. My mouth dropped open when I saw the time and I had to ask.

Update....


O-M-G !!!!!

PERFECT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

The cake is moist and yummy! It is no different than any other choc. cake that I have made in the past!

Wierd, actually. But I am not complaining at all!!!!

Thank you God!!!!!
Whoop Whoop!!

Thanks fellow Cakers for staying tuned to my cake drama......

Michael

OOOHHHHHHH GOOD! I'm glad it came out perfect. I always love an episode of "How the Cake Bakes" (= Hey that would actually be a great name for a cake soap opera.....lol

Yip-frickin-skippeeeee! I'm so glad you didn't have to have a do-over!

Congrats! Now send me some cake! HAHA!