How Can I Get My Cakes To Bake Evenly?

Decorating By RaRaRobyn Updated 5 Dec 2005 , 9:07pm by flayvurdfun

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RaRaRobyn Posted 23 Nov 2005 , 10:12pm
post #1 of 10

My cakes to bake evenly? I have yet to have a cake overflow of sink or anything like that..however, some of my cakes are puffy in the middle. I know I can level them, which I always do, but sometimes the puffiness, if you will, is so extraordinary, that I feel that half the cake is in the trash, or scraps for the kids to eat. What kind of simple methods are there that I can eliminate this bother!!

Thanks in advance!!
Robyn

9 replies
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charleydog Posted 23 Nov 2005 , 10:13pm
post #2 of 10

Use a flower nail for a heating core...some people really recomend the bake even strips as well....or turn down your oven a tad...

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ntertayneme Posted 23 Nov 2005 , 10:14pm
post #3 of 10

As soon as I take mine from the oven, I take a clean dishtowel and gently press and rub on my cakes if there is any puff in the center... lowering your oven temp and using baking strips can also help icon_smile.gif

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bubblezmom Posted 23 Nov 2005 , 11:21pm
post #4 of 10

Have you tried a different cakemix? DH yellow mix will make a giant dome. Try the smoosh thing. Lots of people swear by it.

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jscakes Posted 23 Nov 2005 , 11:29pm
post #5 of 10

I have lowered my oven temp to 325* for all my cakes now, and I also use the baking strips along with the flower nails. For my 12 x 18 pan, I've taken to using 3 of the flower nails and it's helping so much more than I thought it would.
I've also experimented on the last cake, just on the 6" size though. When they came out of the oven I flipped them out onto the cooling rack, leaving the pans on for a little while, maybe 5-8 min. What a difference in the sides that made. No hump, sides were smooth and hardly any "crumbly stuff".
(I was just tickled, funny to think of what little pleasures we get from different things!)

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adven68 Posted 23 Nov 2005 , 11:50pm
post #6 of 10

I use the nail for the larger cakes....

When they come out of the oven, I take my kitchen shears and snip the edges off, which inevitably will be hard and crumbly if I don't (just 1/4" or so) then, I take another pan or pot, put a sheet of parchment on the cake and press lightly. This works well for me and doesn't need any more leveling (usually).

I was first worried that pressing on the cakes would make them mushy inside, and lose the airy texture...but it tastes very moist, I think. People have raved about my cakes lately. I use whatever white mix is on sale plus the extender (with butter, not oil) plus vanilla, almond and orange extracts. All together....it's so delish!!!

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MrsMissey Posted 24 Nov 2005 , 1:44am
post #7 of 10

Have you tried the Bake Even Stips that Wilton sells?

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cakefairy18 Posted 24 Nov 2005 , 3:04am
post #8 of 10

Baking at 325 will not COMPLETELY eliminate your problem, BUT YOU'LL SEE A HUGE DIFFERENCE...it's a simple, and inexpensive way to get more even cakes...i think once you start baking at 325, you wont go back...

p.s. 325 also eliminates those hard crusty edges and corners that we all hate!

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RaRaRobyn Posted 5 Dec 2005 , 8:50pm
post #9 of 10

Thanks so much! I lowered my oven temp to 325 and you're right, I'll never go back!! It was awesome!! Adven68, care to PM with how you add your extracts? Those all sound DELISH!!!

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flayvurdfun Posted 5 Dec 2005 , 9:07pm
post #10 of 10

I just lower my oven to 325 and it does it fine..never had problems!

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