CakeCentral.com Forum

Crusty sides Goto page 1, 2  Next      CakeCentral.com Forum Index » Cake Disasters Author Message bakincakin Frequent Member Joined: Feb 02, 2006 Posts: 452 Location: Michigan Birthday: Dec 17 Posted: Tue Mar 07, 2006 10:02 am  Please help me, My cakes always pull away from the side of my pan and get very crispy. The middle of the cake has a big hump and the sides are very flat. I know I've read in the forum different ideas, but I can't remember them. Can you please help me. angelas2babies Forum Fanatic Joined: Jan 17, 2006 Posts: 1152 Location: Ohio Birthday: Oct 07 Posted: Tue Mar 07, 2006 11:11 am  Not sure what the problem might be, but do you use a convection oven? And what do you use to grease your pans? The few times that happened to me, it was because I baked at 350 and it was too high, and I used butter instead of shortening to grease the pan. Just a thought. Hopefully someone else can shed some light. Angie bakincakin Frequent Member Joined: Feb 02, 2006 Posts: 452 Location: Michigan Birthday: Dec 17 Posted: Tue Mar 07, 2006 11:22 am  My oven is a convection oven, and I use spray with the flour in it. I have used butter and then put flour over that, but the same thing happens. Also, my oven is built in to the wall and it's smaller than normal. It cooks faster and hotter than a normal oven (my husband thinks I'm nuts) but it does. I have to adjust my temp and time. I usually bake at 325 for 30 mins. sk8gr8md Junior Member Joined: Dec 23, 2005 Posts: 56 Posted: Tue Mar 07, 2006 11:27 am  Bake Even strips have solved that problem for me. That and I back all my cakes at 325. The first time I used the strips, I was amazed that I had no crusty sides. angelas2babies Forum Fanatic Joined: Jan 17, 2006 Posts: 1152 Location: Ohio Birthday: Oct 07 Posted: Tue Mar 07, 2006 11:29 am  You're not nuts...you're absolutely right. Convection ovens cook differently, and as a result, you'll find that you need to lower the temperature. That is my guess with your cakes. My oven is a duel convection/regular and lets me switch it between the 2 options...when I bake on convection I need to lower the temperature about 15 degrees. Good luck!!! It could be something else, though!! Not an expert here! Angie ge978 Forum Fanatic Joined: Aug 15, 2005 Posts: 1938 Posted: Tue Mar 07, 2006 11:31 am  I have a convection oven also & I bake all my cakes on 300. The temperatures are different than regular ovens so you just have to play with it a little. bakincakin Frequent Member Joined: Feb 02, 2006 Posts: 452 Location: Michigan Birthday: Dec 17 Posted: Tue Mar 07, 2006 11:34 am  Thank you all sooo much. I'll have to try the baking strips. Dordee Forum Addict Joined: Feb 18, 2006 Posts: 633 Location: Kentucky Birthday: Jul 29 Posted: Tue Mar 07, 2006 11:44 am  Please don't laugh... but what are these baking strips you all are talking about and where do I get them? sk8gr8md Junior Member Joined: Dec 23, 2005 Posts: 56 Posted: Tue Mar 07, 2006 2:24 pm  Wilton makes them. You soak them in water and wrap them around the pan. I've heard of some people using dishtowels, but I haven't tried it. http://www.cakecentral.com/mod.....p-485.html They're my new favorite cake gadget! llj68 Forum Addict Joined: Mar 09, 2005 Posts: 715 Location: Michigan Birthday: Oct 23 Posted: Wed Mar 08, 2006 8:27 am  Also--the commercial sprays with flour (Pam, etc.) have propellents in them that cause browning. While I have been known to use them, I don't use them on the sides of the pan. I always get crispy sides if I do. I generally just stick a cut out piece of parchment in the bottom of the pan and nothing on the sides--hence, no crispy sides. Lisa deijha Frequent Member Joined: Jan 21, 2006 Posts: 330 Location: Ohio Birthday: Jul 05 Posted: Wed Mar 08, 2006 11:07 am  I used to get the crusty sides like you are talking about, and i used the spray with flour. I read on here somewhere(sorry don't remember who or where, but thanks its great stuff) that it was the canned spray doing it and to use this recipe and it would not happen. The recipe is equal amounts of crisco shortning, liquid shortning and flour mix together well. I used all crisco and mixed it and just paint it on the pan with a brush. I have not had the crusting problem since, and my cakes just fall out of the pan. Jeanne gailsgoodies Forum Addict Joined: Jan 21, 2006 Posts: 702 Location: Hockeytown! Michigan Birthday: Mar 23 Posted: Wed Mar 08, 2006 11:25 am  Soooo deijha, inquiring minds want to know?? What was the recipe?? Gail Whoops! I just re-read your post! Sorry...TOTAL brain fart!! Last edited by gailsgoodies on Wed Mar 08, 2006 11:29 am; edited 1 time in total hlcsp31 Junior Member Joined: Nov 09, 2005 Posts: 21 Posted: Wed Mar 08, 2006 11:27 am  I have a convection oven also, I bake cakes at 300. Convection ovens brown things faster than a normal oven. I lower the temp for everything by 25-50 degrees depending on what it is. For cakes 300. they get a slight hump, but I just take a paper towel and press it down as soon as it comes out of the oven. tiptop57 Forum SuperStar! Joined: Jan 27, 2006 Posts: 2340 Birthday: Jun 03 Posted: Wed Mar 08, 2006 11:32 am  Hey hlcsp31, I have heard about you hump pressers and you scare me a little. LOL. deijha Frequent Member Joined: Jan 21, 2006 Posts: 330 Location: Ohio Birthday: Jul 05 Posted: Wed Mar 08, 2006 12:28 pm  Hi, oopps,, just reliazed I kinda said that wrong,, I use all crisco the shortning and the liquid, and add the flour to that. gailsgoodies thats ok, lol Jeanne Display posts from previous:   All Posts1 Day7 Days2 Weeks1 Month3 Months6 Months1 Year  Oldest FirstNewest First     CakeCentral.com Forum Index » Cake Disasters Goto page 1, 2  Next You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You can attach files in this forum You can download files in this forum Translation: