I'm doing a wedding cake. 14", 10", 8" and 5" tiers and the 3 larger cakes all shrunk by ½ an inch. Why and how can I prevent it next time?
I really have no idea .... to me, it's just part of baking. However, I do notice that if I let a cake get away from me and it overbakes a little, then it shrinks slightly. I don't view it as a problem, though. If the cake shrinks enough that the cardboard is significantly bigger, I just trim the board to size.
I found this on the web at http://www.hersheys.com/recipes/baking-hints-tips/info/cakes.asp
I hope it helps.
If a homemade cake shrinks excessively around the edges, the following problems may have occurred:
The baking pans were greased too heavily.
The baking pans were placed too close together in the oven.
There was too little batter in the baking pan.
The batter was extremely over-mixed.
There was too little liquid in the batter.
The cake was over-baked - either too long a time or at too high a temperature.
I found this on the web at http://www.hersheys.com/recipes/baking-hints-tips/info/cakes.asp
I hope it helps.
If a homemade cake shrinks excessively around the edges, the following problems may have occurred:
The baking pans were greased too heavily.
The baking pans were placed too close together in the oven.
There was too little batter in the baking pan.
The batter was extremely over-mixed.
There was too little liquid in the batter.
The cake was over-baked - either too long a time or at too high a temperature.
That's a huge margin for error! Thanks for posting that. I do heavily grease my pans because i'm terrified of them sticking. My 14" did stick a bit, but I "pasted" the broken part back in!
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