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Darned Cake, Anyway! - Page 2

post #16 of 30
I have a 12x18 pan that this happens all the time with. it has a very slight dent and I get a large dent in the finished cake every time I bought a new pan and does not happen with it.

My guess yours was slightly underbaked
post #17 of 30
Thread Starter 
Yes, my pan is new (Magic Line) so more than likely it was underdone. I read in a post earlier that with DH mixes to lower the oven temp to 325 degrees (especially in the larger cakes), does that make sense?
When I looked at it at 25 minutes and it was still sticky, I did lower the oven to 325, maybe that was also a contributing factor, it was too late to be lowering the temp. Anyway, the cake is all gone now, guess it wasn't too bad! Janice
post #18 of 30
Quote:
Originally Posted by veejaytx

Last night I baked a half-sheet cake for my son's office...they like half chocolate/half plain (have to have it ready early tomorrow morning!) I mixed my two mixes, used my pan divider, applied my soaked baking strips, took out the pan divider, put in my core, and baked the cake. At 25 minutes it was still sticky inside, so waited 5 minutes, and the toothpicks came out clean!

I was so happy, both sides had risen the same amount, almost perfectly flat!!! (remembering another post in the last few days that had a problem with this.) I took the cake out of the oven, removed the core and fitted the cake piece into the hole, and as I was doing this, I noticed that both sides were kinda sinking, leaving a dip in the middle...well, darn!

I have now done the crumb coat, and the dip doesn't show, and it won't affect the looks of the cake, I know, but I sure hate to have that much icing on it, and I still have to decorate it with the logo, etc. I had intended to do a bct, but with this large a cake, I think I'll just decorate directly on the cake (using my projector), and do something smaller for my bct practice.

This doesn't qualify as a disaster...but darn it, just when it looked so good, it developed a problem. Any speculation on the cause/causes?

Janice

PS I made the half butter/half Crisco icing, it tastes great and is much smoother and creamier than the all Crisco one. It just didn't make enough for the half-sheet cake, have to get to the store for more powdered sugar, but thats what I get for letting my supply get too low!

PPS I have to make raindrops on this cake (you know, April showers!)
which tip will work best for that, 102 or 104 maybe?


Hi there,
Just saw this about the cake. You mean 11x15 for half sheet right? Where did you place the toothpick to test, in the core or somewhere else?
Generally I have yet to be able to cook a cake like this in less than 45 minutes and even the minimum time I believe is 35 which is awfully low as far as I am concerned. Anyway, next time insert the toothpick in the centre part of the cake, but a bit away from the core. Also check that the sides have pulled away nicely. This sounds way undercooked. But there is no way this size of pan will cook in 30 minutes unless an oven is running really on the hot side. For some folks it goes all the way up to about an hour.
You got what is termed a false test result, yeah, the toothpick lied! Make sure too when you insert it that it goes all the way to the bottom and that no cake crumbs are attached when it comes out.
A lot of cakes for the 9x13 size take 35-45 minutes, so based on that, I would say go for a minimum of 35 and check again in time increments of 5 minutes.
Hugs Squirrelly Cakes
post #19 of 30
Actually Wilton says to cook these sized cakes at 325F.
Hugs Squirrelly Cakes
post #20 of 30
Thread Starter 
My pan is 12" x 18" Magic Line, and it was divided half and half (two flavors), so I inserted different toothpicks once on each side of the cake. Obviously I should have baked it longer, and at the 325F, and that is what I'll do next time. I'll be baking one of these a month for this office (at least if I can get the cake right.) I also think my oven may be just a tiny bit hotter than the gauge shows. Anyway, thank you all for your help and suggestions...next month we will see. Janice
post #21 of 30
In my mind, that is way too short a time to cook a cake of that size. Yes, you want to do the toothpick test in the highest points of the cake, closest to the centre. These cakes that are half and half, well, you probably know this, but the two types of cake don't bake at the same rate, one takes longer than the other.
You might want to invest in an oven thermometer, to check your oven out. Sometimes the thermostat needs to be re-calibrated by a technician if it is really off. Also, a new pan almost needs to be seasoned before it bakes correctly. But by seasoned in this case, I just mean used. I find that the first time I use a brand new pan, I don't get as good a result.
Yes, if it is a monthly thing, you will certainly get your practice.
Hugs Squirrlley
post #22 of 30
Wilton shows with 14 cups of batter in this pan, 40-45 minutes at 325.
Hugs Squirrelly Cakes
post #23 of 30
Thread Starter 
I've used the pan a few times before, and the reason I was so pleased when it came out of the oven was that both sides were the same, it looked almost perfect (we'd had one in a posting earlier that was totally lopsided)! Well, anyway, I just called my son and he said the cake was "inhaled" and gone by the end of the day yesterday (he tells me that the cakes they've had before did NOT get eaten like that). If it was underdone, nobody seemed to notice, so all this worrying for naught!
I do believe it will work better for me to bake in two pans (and I'll lower the temperature), though, as long as they want two flavors!

Thanks for all the aid and assistance, and lessons learned. Janice
post #24 of 30
Heehee, I never do the two cakes in one pan thing, because there is never an extra pair of hands around to help hold a divider in place and I can't do it on my own, my left hand doesn't want to cooperate.
I always thought it was funny that some folks do this, mainly because of the batters not cooking the same way, but I know a lot of people like to do it and are pleased with the results.
There is a risk with undercooked cakes, in that if the eggs are not cooked enough, there could be food poisoning. Some people are more susceptible to this and some eggs are more at risk. Just thought I would mention that.
Hugs Squirrelly
post #25 of 30
Thread Starter 
I don't think the cake was undercooked enough to be concerned about the eggs and something else to be aware of! I'll check on the "inhalers' when I get offline.
Knowing I was going to be doing the half/half cakes, I purchased a 12" divider from Sugarcraft, it works great, and came with the butterfly clips to attach it and keep it in place until you've got the batter all in it and are ready to put the cake in the oven. Very neat! Janice
post #26 of 30
Smart lady, I think all of you Americans are so lucky having these places available to you. Unfortunately, by the time we Canucks order anything, if the conversions prices don't kill us, the shipping charges and Customs' fees do, haha.
I am sure everyone will survive, it is just that folks are so cautious about the possibilities of food poisoning these days. Apparently there is less than a 1% chance of any risk from uncooked eggs, but I guess people like to play it safe.
Hugs Squirrelly Cakes
post #27 of 30
Thread Starter 
I know what you mean, the shipping, etc., from UK is awful too, so I usually try not to go there! I did purchase an "Easy Icer" from AlmondArt.com in the UK, recently. They were being sold on eBay and I kept losing the bid, so I went looking for it elsewhere, turned out to be less expensive to order it direct! Some people are still paying more for it on eBay though, makes no sense to me! (The Easy Icer has turned out to be a great help for my arthritic thumb...it has a lever that you press with your whole hand, not just the thumb!)

If you, in Canada, order from UK, I guess that really gets way on up there to ship? Janice
post #28 of 30
I have yet to be able to figure out why things sometimes take longer to be shipped from places in New York State - which is only a couple of hours away from me, then they do from California which is thousands of miles away or from the UK which is even further. So far the one order I had from a tiny wee town in the U.K. that I received within 2 days of ordering, came in better time, better condition than anything I have ordered even within my own province here. Haha, go figure! Perhaps the U.K. should be where I order from!
Not familiar with the product you are talking about, but it surely sounds like a Godsend. I can relate to the problems you can have with tools that require just the use of fingers, I have tendonitis in my fingers and some days, you just get so sore using some of these things!
Sounds good to me!
Hugs Squirrelly Cakes
post #29 of 30
Thread Starter 
Take a look at Almondart.com for the icer, it is great for my hand! Might be really good for you too! The main drawback is that the cartridge is pretty small, so means refilling frequently if you are doing a lot of piping, but to me it is worth it! The set comes with the dispenser, three cartridges and 3 or 4 tips, cost me $44. and some cents getting it direct. Janice
post #30 of 30
Will do and thanks for the info!
Hugs Squirrelly
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