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Can I put my cooled cake back in the oven?

post #1 of 7
Thread Starter 
Small/Big? problem. After I cooled one of my layers of pink champagne cake I cut the top off to level it and it appears that parts of it are not cooked thoroughly.
Has anyone ever put their cake back into the oven at this point and if so, how did it turn out?
Hope I can get an anwswer pretty quick...it is sitting out on my counter as I write this icon_sad.gif
post #2 of 7
Thread Starter 
BTW, when I say cooled, I mean refrigerator cooled!...not just sittin' on the countertop cool. Thanks
post #3 of 7
I doubt you'll be happy with the results, because if you put it back in, the entire cake will have to heat through before the heat penetrates to the center to finish baking that portion. In the meantime, the outer portion that is already done will overcook and become very dry. If it can't be salvaged as-is, then I would rebake.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
post #4 of 7
Can't hurt to try. I have never done it, but what have you got to lose.
Wife to Dan
Mom to Billy 16 and Megan 10
Reply
Wife to Dan
Mom to Billy 16 and Megan 10
Reply
post #5 of 7
Oh that has happened to me before. I did some research on it and found out that it is not a good idea because the part of the cake that is done will dry out on you. I rebaked when this happened. Sorry.
post #6 of 7
I'd say put it back in and see what happens. If it has been in the fridge it hasn't spoiled. what is you other choice? Throw it away?

go for it
post #7 of 7
Thread Starter 
Thank you for all your very quick replies. I decided to scoop out the top area about 1/2" and left a lip around the edge. I am going to use it as the top layer and put some bavarian cream inside of that. There will also be Bavarian cream between layers.

I have never made this cake before and I am wondering since it had so much champagne in it (2 Cups) if it is supposed to be more dense, like a rum cake or some kind of liquor cake....anyone know? I'll post it in a new topic if no one knows.

Thank you all!
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