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Diagnosis please?

post #1 of 17
Thread Starter 
Hi,

Please I really need help with this. I couldnt upload the pics to this post so it is in my photos.

This happens to all my cakes. They are not under or over mixed, and they not under cooked, skewer comes out clean.

The dark bits are really really hard and almost smooth to the touch.

Do you know what causes this??

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1568700


Anythoughts?
post #2 of 17
My mother always called those "sad streaks", but ours were usually more of an underbaked texture, no matter how well done the rest of the cake was. Usually in pound cakes for me. Never did figure out what caused it. Sorry!
post #3 of 17
What's your recipe? Looks like it's underdone to me, but just slightly. Or it could be excessive moisture in your recipe.
post #4 of 17
to much cake release? That used to happen to my cakes.. after I spray my pans I wipe them out... and it seems to work. HTH
post #5 of 17
Thread Starter 
i have used wasc scratch recipe, thats the one that is pictured, also 2 madiera recipes. they all started doing it. I grease my pan with butter and line with greaseproof paper. I dont understand, if its undercooked, why is the skewer coming out clean? and the outside slightly over cooked? Bake at 140 - 180 degrees depending what the recipe calls for, in a fan assisted oven. icon_cry.gif
post #6 of 17
Have you checked your oven with an oven therm? It may be off or fluctuating too much. 140c is only 280 f , unless I'm converting wrong, and seems awfully low to me to be baking.
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post #7 of 17
Thread Starter 
im hoping that it is not the oven temp, the oven is only four months old! 140 is for a madiera racipe i use sometime, the wasc i have cooked on 180 and have tried at 170 coz its fan assisted. Thanks everybody for you thoughts, i just dont know icon_sad.gif
post #8 of 17
This almost always happen to me when I baked from scratch. Since I made cakes from doctored cake box, my cakes are fine. Go figure..?
post #9 of 17
Do a leavener check. What ever your using check it. If BP check it in some warm/tepid water. If BS check it in some sort of warm acid.

Are you sifting the leavener with the flour? All dry sifted together?

Mike
post #10 of 17
That's a sad streak. Underbaked OR collapsing before it's fully set. Try baking at a bit highter temp.
post #11 of 17
That's a sad streak. Underbaked OR collapsing before it's fully set. Try baking at a bit highter temp.
post #12 of 17
So she says her skewer comes out clean. Is this due to the skewer passing thru done cake and the underbaked part coming off before it comes all the way out?
post #13 of 17
I found this info:

Causes:

Sad streak under top of cake:

Under baking
Cake being knocked or moved during baking
Too hot an oven

Sad streak at bottom of cake:

Too much liquid
Insufficient baking powder
Insufficient sugar
Too soft a flour
Weak or insufficient egg
post #14 of 17
Quote:
Originally Posted by KoryAK

That's a sad streak. Underbaked OR collapsing before it's fully set. Try baking at a bit highter temp.



See, I think it's the exact opposite. Based on the second photo, the sides of the cake are slanted, indicating overbaking. I say lower the temperature and cook for a longer time.
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post #15 of 17
Thread Starter 
cheers for everybodys input.

Mike, I do sift all dry ingredients together.

Jamie, no, that isn't the case. At times, having inserted the skewer, it gets harder to push through the problem area, it has already firmed up harder that the rest of the cake whilst in the oven, not apon cooling.

The positioning varies, sometimes top, sometimes bottom, sometimes random spots throughout. I will test the BP.

Its difficult to pin point, if i bake at a higher temp, it just overcooks the outside. Lower temp no change
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