I've been using the cake man ravens red velvet cake recipe but I'm having problems with crusty edges. I always have to shave off about half an inch. I lowered the temp of the oven, I used strips, I used different pan coatings still no changes. Does anyone else have these issues? I'm thinking about just switching recipes.
I use Red Velvet Redux found here on Cake Central and it does the same thing! Must be the nature of the beast! Haven't found a solution either.
As soon as I bring out my cakes from oven, I let them cool for only 5 min, then I cover/seal the top with saran wrap to cool the remainder of time, and it softens up all of the edges ..I learned this trick on here a while back and love it because now, I don't have to trim much or at all..once cake is cooled completely, I flip it over and cover remainder of it with saran wrap till I use, and this works for me!
I never trim at all and use his recipe. I'm not sure what the problem is and I don't even use all of the oil.
I use baking strips, baking nail (not flower nail), and a perfectly calibrated oven. These steps will insure even baking and will keep you from feeling that you have to over-bake the cake to get the center done.
Even my larger cakes are good on the edges.
maybe its my oven then? I have an oven thermometer and its always on 325. Do you suggest I go lower?
Whenever I make red velvet cupcakes, my tops are crunchy as well, no matter what recipe I use.
It probably has to do with how the flour is being measured. This recipe should be made with cake/pastry (low protein) flour, and this kind of flour is usually sifted before being measured by volume.
Better to bake by weight, then you know how much flour you have added. Lots of recipes online give weights.
FYI I sift the baking soda with the flour and cocoa, and I add the vinegar to the milk. This skips that last step, and it prevents overmixing.
I don't agree that cake flour is a must. He doesn't even use cake flour and I know his head baker. Mine is made with ap flour. The flour you use depends on your desired outcome. I have many recipes that are better with ap and not cake.
Is your oven thermometer an independent one or the one that came on the oven. If you think your independent is off, check it by using two. After that, if you can't tell, google the sugar method for checking your oven's calibration.
My 9" and smaller are at 350. Larger are at 325 with strategically placed baking nails.
Hi, i have made his recipe many time. I make it just like he say. I love it and i truly have never had any issues. Hope you work your out. hth
I want to add one more thing that may be helping me. I only use Magic Line and WS Goldtouch pans. These pans, along with the other tips I shared, make for a cake that cannot be duplicated in a cheaper pan, especially the Goldtouch.
These pans are pricey, but with good care, they should last forever. I even use my Goldtouch pans for my sugar work. They take a beating with the hot sugar.
Anyone who wants to take the quality of their cakes to another level should consider these pans. And I do add in the cost. My cakes are worth more because of these pans. So in essence, fine bakeware makes you money.
I never heard of goldtouch but I will look them up. I've been trying to hang on to my cheap round Wilton pans for as long as possible but I see I will have to switch after all. Thank you for all your help
Lovely, get one. Maybe a 9 inch round. It is amazing that the difference is so pronounced.
I did a test on Wilton, Williams_Sonoma regular, and WS Goldtouch cupcake pans. I made one batch, used the same oven and same liners. I could see the difference even between the great regular WS pans and the Goldtouch. They really are amazing and I beat them up with the sugar work.
For my bakery, I have invested, a little at a time, in multiples. On brownies and other items I put in 13x9 pans, with strips, I never have to waste the edges because they got too hard.