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What the???? Did this ever happen to you? (see pic) - Page 2

post #16 of 32
That is really bizarre! I have never seen anything like that before!
post #17 of 32
No I never have, but I'm glad you showed us a picture!
post #18 of 32
They can't be sink holes, that would defy gravity (look at the picture, you can see where she took the cake nail out - that's the bottom of the cake) Which means it had to be bubbles. Unless it came out normal and then did that after?
post #19 of 32
Thread Starter 
i used collette peters' bourbon chocolate cake (i've made it so many times too!). definitely used correct amount of eggs, it was a double batch and there is a super slight chance i didnt double the baking powder but i reeeeeally think i used the right amount. didn't tap pan to get rid of bubbles, but i usually don't (will start now though). but really, that big? bubbles? i just hope that i tastes ok b/c then i have to run out and buy more chocolate icon_sad.gif

on another note, i'm glad everyone is getting such a kick out of my cake!! lmao....
post #20 of 32
Mine messed all up one time. Not exactly like that but was extremely heavy and funky looking. I put everything in but it was my baking powder...It was old.
post #21 of 32
I wonder if the recipe can be doubled? I know that some recipes cannot be doubled due to the leveners. To make two batches two separate recipes would be needed. Have you ever doubled the recipe before without any problems? I too think it has something to do with the leveners.
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post #22 of 32
Thread Starter 
yes, have doubled before. wondering if the baking powder was old, like the previous poster mentioned... yes, i use it all the time but maybe it JUST expired? LOL
post #23 of 32
Its definetly your leveling agent. Sometimes if you are doing a recipe that is doctered even, you have to add an extra tsp of baking powder otherwise you get this type of result. Ive had it in the middle only, not in many places like yours though. So definetly check the experation date on the jar.
post #24 of 32
I replace my bkg powder every 6 months nothing doubting.

I just chuck the old one.

Feel it is it grainy at all?

Should feel like silk.
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post #25 of 32
Thread Starter 
OMG!! I am such a dummy...yes, it was the leavening agent alright. I USED BAKING POWDER INSTEAD OF BAKING SODA! I started to make a new one tonight (looks aside, I tasted and it was like fugde...yum but not good for cake...) and I guess I actually read the ingredients this time. Oh boy...anyway, 4 cakes later and I have a winner! (I made a few last night b/c the first 2 didn't seem to rise...wonder why...and I needed more height). Anyway, thanks all for your input. And maybe I helped someone today? By showing/telling you what NOT to do? icon_wink.gif lol...

cheers,
cakelady11215
post #26 of 32
could it possibly be uneven baking,like from a bad pan? Only time I had something like that I over filled the cake pan and it was not done in spots....and it sunk in those places..won't do that again
post #27 of 32
Quote:
Originally Posted by K8memphis-

Omg--the pod people strike again~~Crop Circles!! er agh Cake Circles!!!

icon_lol.gificon_lol.gif

That's kinda cool though--three of 'em, not bad.



ha ha she said cake circles! haha
post #28 of 32
Now you know what to do when someone wants the surface of the moon!
Did it taste good?
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post #29 of 32
over filled pans? underbaked
post #30 of 32
Is it possible that your mixed didn't incorporate the eggs well?
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