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Author
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Topic: Cake baking
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Planet_Soul
Knowflake Posts: 1152
From: The Universe
Registered: May 2005
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posted May 30, 2006 03:13 PM
 
Ok, you know those cake mixes you buy at the store... I need help with a problem making them...I was wondering if anyone knows why my cake arches in the middle? I want it to just be flat. (so its easier to decorate) I've made them a lot and they come out good evertime, they just arch (or puff) in the middle. Anyone know how to stop that? Thanks. IP: Logged |
lovely*
Knowflake Posts: 2141
From: CA
Registered: Jul 2003
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posted May 30, 2006 05:46 PM
what you are describing is totally normal with all baked goods. think about muffins or sliced bread. If you're curious like me, for an explanation, you'll have to watch Good Eats on the Food Network. one suggestion is trim the top of the cake flat w/ a serrated knife & then flip if over to frost. IP: Logged |
proxieme
unregistered
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posted May 30, 2006 05:49 PM
Yeah, there may be an "actual" way to get a cake to be flat, but lovely*'s suggestion's usually what I do, too.IP: Logged |
lovely*
Knowflake Posts: 2141
From: CA
Registered: Jul 2003
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posted May 30, 2006 06:24 PM
prox, i supposed you could put a vented lid on top of the pan, flush to the edge. IP: Logged |
pidaua
Knowflake Posts: 7314
From: Schweinfurt to Grafenwoehr all within 6 months LOL
Registered: May 2002
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posted May 30, 2006 07:20 PM
My grandmother was a baker. She said if you take the cake pan with the batter in it and slam it firmly on the counter top (not so much it splashes) it will even the mix out. It never helped me any though. I think it's a Saggie thing - all my cakes turn out lopsided, but I can make a mean stir fry or even enchilada's... baking and I do not mix... lol.. but I LOVE cake. IP: Logged |
lovely*
Knowflake Posts: 2141
From: CA
Registered: Jul 2003
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posted May 31, 2006 01:11 AM
yeah i'm better at cooking than baking too.people are usually goo at one or the other. IP: Logged |
Planet_Soul
Knowflake Posts: 1152
From: The Universe
Registered: May 2005
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posted May 31, 2006 05:32 AM
I will try these, thank you. The cake is for a going away party for a Cancerian coworker. She is a dear friend, and I want it to be one awesome cake (:IP: Logged |
future_uncertain
Knowflake Posts: 2681
From: ohio
Registered: Aug 2004
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posted May 31, 2006 08:50 AM
Not very helpful, I'm afraid, but my experiences are the same as everyone else described. I make cakes every few months or so, and even when I bang them on the counter, they puff up in the middle. Solution? You already know... cut off the top and flip it over!No worries, though... the frosting will cover up any evidence, and, really, isn't that why we eat cake?! Happy Baking! IP: Logged |
noreenz
Knowflake Posts: 1229
From: No.CAL
Registered: Feb 2004
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posted May 31, 2006 10:45 AM
...try lowering the temp to 345 and see if that makes a difference...slamming the cake mixture is to bring up air bubbles, you should always do it ...there are pan insulators? long insulated strips that you wrap around pan and fasten with velcro........if you have a Michaels or Wishing Well, they may carry them, or simply check out Wilton Cake supplies on line. Personally, I just cut and flip......if you do a lot of cakes, Wilton has an adjustable cake knife that fits all cake sizes so it insures even layers. Good luck  IP: Logged |
noreenz
Knowflake Posts: 1229
From: No.CAL
Registered: Feb 2004
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posted May 31, 2006 10:56 AM
Planet Soul...I just read that you were making it for someone.....Okay, then...use more batter that is recommended for pan size, so that when you shave the top you will not loose much height.check out Wilton.com, they have alot of great instructions
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lovely*
Knowflake Posts: 2141
From: CA
Registered: Jul 2003
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posted June 01, 2006 11:51 PM
noreenz, spoken like a true virgo ~ we really are helpful creatures. I never knew about the insulators..or the website.
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Lindaland
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