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Baking cakes at 300*....

post #1 of 28
Thread Starter 
I had a cake decorator (many years ago) tell me "never bake higher than 300*" ...she said the cake will bake even and level, will take somewhat longer, but will also be moister. I have done it this way for many years now, and it's always worked well for me. No need to wrap the pans with strips, etc. Has anyone else ever done it this way before? She also taught me to always add vanilla, butter and almond extract to just about EVERY frosting recipe... it really is good.
post #2 of 28
Hi and Welcome to CC, Ponygirl1. icon_smile.gif

Decoding CC acronyms:

http://www.cakecentral.com/cake-decorating-ftopict-2926-.html

I've only baked large fruitcakes at 300F for hours.... But it sounds like you have a system which works well for you. thumbs_up.gif

I'm personally addicted to creme bouquet as a frosting flavor, but vanilla, almond and butter is a classic!

Look forward to seeing pics of your cakes. birthday.gif

BTW, here a few of my favorite American b/c recipes:
(You might like them, too!)

http://www.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html

http://www.cakecentral.com/cake_recipe-2033-Chocolate-Syrup-Frosting.html

http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html

http://www.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

http://www.cakecentral.com/cake_recipe-7215-Foolproof-Crusting-Buttercream.html

HTH
post #3 of 28
I always bake my cakes at 300 degrees... Everyone always raves about my cakes, so must be doing something right... They do tend to be really moist and level...
post #4 of 28
Is this for scratch cakes or box mix? I do WASC and have been baking at 325...
"Kitchen-ista and Ranch-wife-extraordinaire" (It's all in a day's work!)
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"Kitchen-ista and Ranch-wife-extraordinaire" (It's all in a day's work!)
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post #5 of 28
I bake at 300 in a convection oven.
Pastryjen

Money talks...but chocolate rocks!
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Pastryjen

Money talks...but chocolate rocks!
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post #6 of 28
Does that apply to very large sheet cakes? I have always found that if you over bake the cake it will be dry. I think I usually bake at 350...I will have to try this 300 theory, sounds interesting. I would also like to know is this box cakes?
post #7 of 28
I make the pound cake recipe on the side of the box mix.
Pastryjen

Money talks...but chocolate rocks!
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Pastryjen

Money talks...but chocolate rocks!
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post #8 of 28
Thread Starter 
Thanks for the input ! Yes, this is for box mixes (I made 1 Wedding Cake many years ago)...and it turned out perfect! I also do this for almost all other cakes as well...kinda depends on how wet the batter is....if it's really wet, it just takes longer to bake but really comes out moist.
I'm going to be helping a friend make her daughter's Wedding Cake for Halloween and I'm checking out all the great additions you guys are adding to the mixes and I'm so impressed!
This site is incredible and I'm blown away by all the amazing talent here!
You guys ROCK !
post #9 of 28
party.gif Hooray for Cake Central!! I may have to go experiment now and try doing WASC at the lower temp!
"Kitchen-ista and Ranch-wife-extraordinaire" (It's all in a day's work!)
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"Kitchen-ista and Ranch-wife-extraordinaire" (It's all in a day's work!)
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post #10 of 28
Thread Starter 
Oh and I forgot to add..thanks so much JanH for the links to the great recipes and a HUGE THANK YOU for the link to the acronym page...I've been scratching my head for days trying to figure out what all the "letters" meant..took me forever to find out what WASC meant..!LOL !
post #11 of 28
I only bake from scratch. has anyone baked scratch at 300 degrees? how did it turn out? i too use a convection oven.
post #12 of 28
Hi Pattycakesncookies.... I bake scratch too. I reduce the heat on almost all the recipes I use; for layer cakes I stick around 300.

The cake recipe I use for most decorated cakes is a buttermilk poundcake. The original recipe called for 350. (I have changed the recipe up some) I reduce the heat to 320 and it is great, very moist. I did try to get it as low as 300 but found that it tended to fall.

I do NOT use the convection cycle for my cakes. I find that it makes the top crusty and I perfer it to be soft.
post #13 of 28
^^but aren't you cutting the top off? or does the convection make it rise level, thus eliminating the need to cut the top?
-A Slice Of Heaven, LLC-
www.roanokecakes.com
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-A Slice Of Heaven, LLC-
www.roanokecakes.com
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post #14 of 28
I use the baking strips on my cakes..... so they are pretty level. I

If they need some leveling it is always minor so it would leave most of the top. Which is a good thing since I seem to eat all the trimmings. icon_cry.gif I just can't help myself.
post #15 of 28
I talked with a baker the other day who trims the tops off while still in the pan, I have never done this and wondered if anyone here has?
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