I am having a problem when baking a square cake my corners do not rise like the rest of the cake. This mainly happens with my chocolate cake (Q's Favorite Chocolate Cake from this site), but does it somewhat with other cakes too.
I have tried a couple of different chocolate recipes and it does it with all of them.
I am baking at 325 degrees in a commercial convection oven. I have a thermometer in the oven and the temp is dead on every time. I use Ateco heating cores (they look like flower nails) and I use baking strips on the outside of the pans.
Is there anything else I can do to make the corners rise with the rest of the cake? I'm having to cut off too much cake to get them level and the corners are getting too crisp.
Thanks for any help.
Here's a thread explaining how you can lift corners using pieces of a chocolate bar...this is after they're baked and you're stacking though.
http://cakecentral.com/t/758921/rectangle-square-cakes-corners
AFor bake even strips to work, they need direct connection to the pan. This rarely happens with a square. They just don't wrap totally flush unless you really mess with them, double wrap, and make sure those strips are dripping wet. Also be careful you aren't overfilling your pan with batter. Squares don't do very well with that.
Here's a thread explaining how you can lift corners using pieces of a chocolate bar...this is after they're baked and you're stacking though.
http://cakecentral.com/t/758921/rectangle-square-cakes-corners
Thank you. I had seen this before, but couldn't remember where. I will use that if I cannot get my corners to rise in the oven itself.
For bake even strips to work, they need direct connection to the pan. This rarely happens with a square. They just don't wrap totally flush unless you really mess with them, double wrap, and make sure those strips are dripping wet. Also be careful you aren't overfilling your pan with batter. Squares don't do very well with that.
Thank you. I will try this. BTW...I use your white cake recipe (and some of the variations) and I love it!
Your reverse creaming method is so much faster and easier. You wouldn't have a variation to make chocolate cake that you would like to share would you????!
I love the finished taste and texture of what I am using, but it just doesn't rise enough and I have to bake extra layers to get enough height in my cakes.
Quote:
The following week I tried again with less batter in the pans, but the rest the same and the corners did not rise at all again.
This week I tried yet again and here's what ended up working:
-I super-saturated the bake-even strips and put them on dripping wet
-used Ateco heating cores in the pans
-I turned my oven down from 325 degrees to 300 degrees (recipe called for 325 for cakes, 350 for cupcakes)
-I filled the pans up to the 1-1/2" point in 2" pans (over-filled basically)
I still had a little bit of a dome to cut off, but nothing like before and the top of the cakes were not all cracked like they rose too fast either. My pans did not overflow from filling too full, thankfully.
I don't know if this will work for anyone else, but this is what ended up working for me without having to bake an extra layer to get the right height on my cake and without cutting off half of my cake layers leveling.
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