Hard Edges On Cake Baked In Convection Oven!! Help!!

Baking By bulldog Updated 26 Jan 2012 , 10:55pm by indydebi

bulldog Cake Central Cake Decorator Profile
bulldog Posted 25 Jan 2012 , 11:35pm
post #1 of 14

Help!! I am baking cakes in a commercial convection oven. The edges of the cakes are getting rock hard. I have lowered the temp, placed pans at least 2" apart. I am also watching the time carefully. The oven is a Garland gas oven. Any help would be appreciated

13 replies
alival Cake Central Cake Decorator Profile
alival Posted 25 Jan 2012 , 11:46pm
post #2 of 14

Youll probably have to start over : ( but next time, use a metal flower nail. Turn it upside down and place in center of pan. Then pour your mix. When baking 12 & 16" cakes, I always use the nail for even baking. Hope this helps!

bulldog Cake Central Cake Decorator Profile
bulldog Posted 25 Jan 2012 , 11:57pm
post #3 of 14

Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.

bulldog Cake Central Cake Decorator Profile
bulldog Posted 25 Jan 2012 , 11:57pm
post #4 of 14

Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.

bulldog Cake Central Cake Decorator Profile
bulldog Posted 25 Jan 2012 , 11:58pm
post #5 of 14

Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.

bulldog Cake Central Cake Decorator Profile
bulldog Posted 25 Jan 2012 , 11:59pm
post #6 of 14

Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.

poohsmomma Cake Central Cake Decorator Profile
poohsmomma Posted 26 Jan 2012 , 12:13am
post #7 of 14

Try wrapping and freezing them, then thaw them still tightly wrapped. The edges might soften in thawing.

MimiFix Cake Central Cake Decorator Profile
MimiFix Posted 26 Jan 2012 , 12:44am
post #8 of 14

If possible, lower the fan speed. Lower the oven temp even more. And place empty sheet pans on the top rack to deflect the forced air.

MimiFix Cake Central Cake Decorator Profile
MimiFix Posted 26 Jan 2012 , 12:44am
post #9 of 14

.

MimiFix Cake Central Cake Decorator Profile
MimiFix Posted 26 Jan 2012 , 12:45am
post #10 of 14

.

Sarin Cake Central Cake Decorator Profile
Sarin Posted 26 Jan 2012 , 12:59am
post #11 of 14

Have you tried baking strips? That works for me.

bulldog Cake Central Cake Decorator Profile
bulldog Posted 26 Jan 2012 , 9:13pm
post #12 of 14

Thanks everyone. Thanks for all the suggestions. Keep your fingers crossed.

gramof5 Cake Central Cake Decorator Profile
gramof5 Posted 26 Jan 2012 , 9:29pm
post #13 of 14

Do what poohsmama suggested. I do that all the time, because I bake ahead. The cakes come out with nice, moist edges, so there's less wasted cake.

indydebi Cake Central Cake Decorator Profile
indydebi Posted 26 Jan 2012 , 10:55pm
post #14 of 14

When I first used my commercial convection ovens in the shop, I got hard edges and I just cried. with some experimentation, I found the right "recipe": Lowered temp (significantly!); baking strips (always!) and I sat a pan of water in the corner of the oven. The water was the big trick. No more hard edges or corners, ever.

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.