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Baking cakes at 300*.... - Page 2

post #16 of 28
thanks MBHazel, I am going to try it
post #17 of 28
I have, but only if it rises so much out of the pan that it ends up being level at the rim of the cake pan.
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www.roanokecakes.com
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post #18 of 28
I"ve been baking at 300 on convection and always have a soft top (maybe because I use a mix?). When I take them out, I let them cool about 1 minute and I take on of the cake pans, place it on top of the other cake and push the crown down. I repeat with the other cake on top and I barely trim a bit off to level the cakes. The are generally pretty good.
Pastryjen

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Pastryjen

Money talks...but chocolate rocks!
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post #19 of 28
Quote:
Originally Posted by madgeowens

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?

I do it that way if my cakes need leveling thumbs_up.gif
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Happy Falker Satherhood!
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post #20 of 28
Quote:
Originally Posted by madgeowens

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?

I do it that way if my cakes need leveling thumbs_up.gif
Happy Falker Satherhood!
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Happy Falker Satherhood!
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post #21 of 28
I just made kakeladie's WASC cake, and she suggests 20 min @ 300 and equal time @325. I did that, and made an awesome cake...It is really wonderful. I wil be doing that from now on!
Lynda
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Lynda
"A government big enough to give you everything you want, is strong enough to take everything you have"...Thomas Jefferson
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post #22 of 28
.........had a...decorator (many years ago) tell me "never bake higher than 300*" ... said...cake will bake even and level,...take somewhat longer, but will...be moister.... done it this way for many years...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...really is good..........

Sounds like you and I had the same friend/instructor! I've been trying to tell people on here that for several years now icon_smile.gif

Even for people who don't like/can't use almond if you come up with a combination of any 3 flavors it is better than just using 1. People will say "gee, what flavoring is that? I just can't figure it out." icon_smile.gif
post #23 of 28
I have always baked my cakes at 300, and everybody raves how good, and how moist they are. I am the kind of person that if it's not broken, don't fix it. So I have never baked any higher than 300.
post #24 of 28
I always trim while the cake is in the pan.
I bake at 275 in a convection oven .... bake at 325 in a regular home oven.
post #25 of 28
i have been baking @ 325....how long do you bake a cake @ 300???
post #26 of 28
I just baked a scratch banana cake last night and the recipe called for baking it at 275. I baked it in a bundt pan and it ended up taking an hour and a half to bake. It was super moist and super level.

I normally bake at 325.
post #27 of 28
I bake all my cakes at approx 275 280 in a reg oven, any higher and I get the hump middle. At this temp level cakes no trimming required. I generally bake for about 50 mins sometimes a little longer sometimes a little less, this is for 6" to 10" pans anything larger can take upto 1 1/2 hours to bake. I set the timer for 5-8min intervals after 45 mins to keep checking on them. Always moist never dryicon_smile.gif
post #28 of 28
ever since i found CC, i've been baking at 325, but with baking strips (homemade). i never had a hump since practicing this. my cakes are always level. and crustless on the sides.

however it's interesting to know that many of you bake at 300. does that mean, we can bake at 300, WITHOUT a baking strip, and still get level cakes?
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