Question On Over Leavened

Baking By Rhonlynn Updated 22 Nov 2011 , 2:23am by Rhonlynn

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Rhonlynn Posted 22 Nov 2011 , 1:47am
post #1 of 3

I made the strawberry Paula Deen cake,and I know exactly what happened, and why it sank in the middle. It is delicious,and the oven was opened way too many times (18 year old,and 20 year, is it done yet?)

I will buttercream the center thick, and cover that part, (I hope that works). I'm not using a fondant covering. I should've filled the pan with more batter, and stopped them from opening the oven door. It's for a non formal Thanksgiving cake. it's in the freezer now to stabilize it. Maybe when it comes out of the freezer, I can turn it,and it will be more level. The only other time i had trouble with one being level, was when I first began my cake classes early this year, and used the Wilton's leveler. ...never used it since,and never had trouble.

Anyway, no biggie. I've read the word "over leavened." I've looked it up,and can't find it anywhere in google. What is the term over-leavened. I mixed it with my Kitchenaide stand up 4.5 quart mixer.

2 replies
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cakeyouverymuch Posted 22 Nov 2011 , 2:09am
post #2 of 3

Try searching "too much leavening".

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Rhonlynn Posted 22 Nov 2011 , 2:23am
post #3 of 3

Hey, that could be it. I think the white cake mix was fresh, but not new.It was the blue box (don't want to give out brand names here.) I almost bought a brand new "red box" white cake mix, and then I didn't. I was in the grocery store, and thought, I ought to get a different white cake mix. Maybe I should've.

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