Help! Chocolate Cake Keeps Burning!

Decorating By ravaner5810 Updated 15 Apr 2005 , 8:03pm by CIndymm4

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ravaner5810 Posted 15 Apr 2005 , 12:58am
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Okay ladies help me figure this out. ALL of my other cakes come out great never burnt no problems. Chocolate isn't working! I have a request in for a chocolate sheet cake (11x15). I lowered my temp, used buttermilk instead of water and it was duncan hines butter recipe. The edges are ALWAYS done before the center and it always rises funny. I seriously don't know what to do. Any suggestions. I'm pretty sure this cake is burnt (although the 10" round I made came out fine). I start checking every so many minutes and try not to over bake but it doesn't seem to be cooking in the center. the edges are cooking and burning.

Please help!

Rachel

23 replies
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MrsMissey Posted 15 Apr 2005 , 1:52am
post #2 of 24

Have you considered using a flower nail or heating core in the center of your batter?

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pastrypuffgirl Posted 15 Apr 2005 , 1:55am
post #3 of 24

are you greasing/flouring the pan as is directed on the box? That could be the cause. Also, I use the hersheys chocolate cake recipe, it is excellent and I never have problems baking it. hope you solve the mystery

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ravaner5810 Posted 15 Apr 2005 , 1:57am
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Mrs Missey-

I just realized that that's what the problem was. I've not baked a sheet cake like this before and read the directions several times and no where does it even recommend it. So I went to the wilton site and sure enough it says for 10" or larger. Anyway, How do you use the flower nail? Which one the rose or the one for lilies? Does the point go up or down?

I feel silly for asking but I can't keep wasting cake like this, lol.

Rae

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MrsMissey Posted 15 Apr 2005 , 2:04am
post #5 of 24

Don't feel silly..we all had to learn this stuff! Grease and flour a metal flower nail, any size will work. Put it point side up in the middle of your pan and then pour in the batter. It will help draw heat to the center. when the cake is done and cooled...turn it out and remove the nail. That's it!!

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ravaner5810 Posted 15 Apr 2005 , 2:11am
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Thanks so much. I truly appreciate the help. Unfortunately I don't know too much on the subject but am learning alot from everyone here.

Rae

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MrsMissey Posted 15 Apr 2005 , 2:13am
post #7 of 24

You are very welcome. That is what is so great about this website, we are all here to learn new things and help others when we can! We always love to see new pictures of cakes too!! thumbs_up.gif

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Ladycake Posted 15 Apr 2005 , 2:14am
post #8 of 24
Quote:
Originally Posted by ravaner5810

Okay ladies help me figure this out. ALL of my other cakes come out great never burnt no problems. Chocolate isn't working! I have a request in for a chocolate sheet cake (11x15). I lowered my temp, used buttermilk instead of water and it was duncan hines butter recipe. The edges are ALWAYS done before the center and it always rises funny. I seriously don't know what to do. Any suggestions. I'm pretty sure this cake is burnt (although the 10" round I made came out fine). I start checking every so many minutes and try not to over bake but it doesn't seem to be cooking in the center. the edges are cooking and burning.

Please help!

Rachel





When you bake your cakes do you bake them at 325 and not at the 350 Everyone of the cakes I make and bake I bake at 325 they take a bit longer but they seem to come out better ... Also you might want to get a Thermonotor (sp) for in your oven to make sure that the temp is right for your oven...

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ravaner5810 Posted 15 Apr 2005 , 2:19am
post #9 of 24

I do bake at 325. The oven is the only other thing, but since I didn't use a heating core, I'm gonna try that first thing tomorrow morning. The oven is not even 3 years old and really never ever burns anything (except big chocolate cakes, lol). But if I burn it with the nail, I'm off to get a thermometer.

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Ladycake Posted 15 Apr 2005 , 2:33am
post #10 of 24
Quote:
Originally Posted by ravaner5810

I do bake at 325. The oven is the only other thing, but since I didn't use a heating core, I'm gonna try that first thing tomorrow morning. The oven is not even 3 years old and really never ever burns anything (except big chocolate cakes, lol). But if I burn it with the nail, I'm off to get a thermometer.





Knock on wood I have never used a heating core and I bake cakes as large as 12x18 ..

The only time I have ever used one is for the Wonder Mold Pan or if I am baking in a Bowl... So I will be shocked if its that... But they that is the cheapest thing to start with .. lol

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veejaytx Posted 15 Apr 2005 , 4:02am
post #11 of 24

Hi, this might be a case where the soaked baking strips on your pans might help. I know, I know, the general feeling is they aren't worth it, but they might help if the edges of the cakes are getting so overdone and the cake is not baking evenly. Janice

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CIndymm4 Posted 15 Apr 2005 , 4:34am
post #12 of 24

I love the baking strips, my cakes are finally coming out evenly. It didn't matter how much I thought I had the batter level inthe pan, I always got that hump int he middle. I started using the baking strips about three months ago and I have only had to level one cake and I bake 3-5 cakes every week. I love those baking strips!!! My oven is older so maybe that's why they work so well, but I'm not baking a cake without them now.

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veejaytx Posted 15 Apr 2005 , 4:56am
post #13 of 24

Hi Cindy over in Lufkin! The strips have been working well for me. I've even been putting them on the shaped/character pans with butterfly clips, sure helps to keep them from drying out in those thin pans. I'm glad someone else finds them beneficial!

Your avatar is great! This is the first time I've seen it! Janice

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tcturtleshell Posted 15 Apr 2005 , 5:21am
post #14 of 24

Wow we folks for the deep south should meet somewhere & have us a big gathering!!!!! Wouldn't that be wonderful!!

Cindy, I'm glad you used your beautiful cake as your avatar! Love it!

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flayvurdfun Posted 15 Apr 2005 , 11:33am
post #15 of 24

the pan you are using....is it a dark pan or what. I have had the same sort of experience, things only burn on me when I use a dark pan... in fact I have a cake in right now that is in a dark pan, that I have to keep looking at for the same reason...even though its a wilton pan, I will probably throw it out when I leave here.....

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veejaytx Posted 15 Apr 2005 , 11:58am
post #16 of 24

Flavy, the dark pans do make a difference! I've got a beautiful new Kitchenaid one that I thought I'd love, but it definitely bakes browner, quicker, than my other pans! Janice

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ravaner5810 Posted 15 Apr 2005 , 12:29pm
post #17 of 24

No I'm using a light pan. I may just grab that oven thermometer too while I'm out. I usually don't bake over and 8-10" so I'm thinking it is just the nail. But just to be on the safe side, I'm grabbing that thermometer now icon_smile.gif

I did use the bake even strips too. So that's not it. Although to be honest I've never noticed a difference when using them or not.

Thanks for the help ladies. I'll let you know what happens this afternoon.

Rae

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CIndymm4 Posted 15 Apr 2005 , 1:08pm
post #18 of 24

veejaytx and tcturtleshell, that's for the comment on the avatar but I didn't come up with it, Lisa did, but I absolutely love it!!

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veejaytx Posted 15 Apr 2005 , 2:39pm
post #19 of 24

Lisa is a magician with the avatars, and so great to share her talent(s) with us! She made mine from a graphic design my son did for my cards.

Thank you Lisa, for making us such wonderful avatars...they are our signatures!

Rae, your cakes all look wonderful, wish I could do roses like those! Janice

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Lisa Posted 15 Apr 2005 , 3:02pm
post #20 of 24

You're welcome! Thanks for the kind words. How lucky am I to be able to share my two favorite hobbies all in one place icon_smile.gif .

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ravaner5810 Posted 15 Apr 2005 , 7:41pm
post #21 of 24

Hey Ladies-

After buying an oven thermometer and using 2 flower nails my cake looks like it came out perfect! My oven did run about 5 degrees hot, but it looks like the bigger problem was no heating core. My cake actual rose all the way instead of just the sides with the middle sinking in. I did have to increase the baking time, but again all looks well. Thanks a ton.

Rae

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MrsMissey Posted 15 Apr 2005 , 7:43pm
post #22 of 24

Yipppeeeee!! Thanks for letting us know it worked out for you!! thumbs_up.gif

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m0use Posted 15 Apr 2005 , 7:55pm
post #23 of 24

Woohoo! thumbs_up.gif

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CIndymm4 Posted 15 Apr 2005 , 8:03pm
post #24 of 24

I'm so glad you got the problem resolved! Now you won't have to worry about that anymore. icon_smile.gif

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