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baking at 325 vs 350

post #1 of 6
Thread Starter 
I see on the site that some people bake at 325. I usually bake at 350 but I want to know how much additional time is needed if I bake at 325. Especially if I use baking strips. Is the cake moister at the 325 degree temp.
post #2 of 6
You should EITHER bake at 325 OR with baking strips. If you do both, you inhibit the Maillard reaction, resulting in doughy-looking cake. Baking at 325/with the baking strips is not intended to give a moister cake. Instead, it allows the outer portions of the cake batter to rise and set slower, so that the center of the cake batter can catch up. This create a more level cake. Dependeing on the recipe and the size pan, baking at 325 can add 10 minutes or even double the baking time.
post #3 of 6
I bake at 325 all the time, anything I bake is at 25 degrees less than called for. I start checking at the time called for and if needed I add 2 minutes then check and if need be add another 2 minutes then down to 1 minute till done. Most of the time 3-5 minutes total is added HTH I find that my cakes are moister this way
God Bless Everyone
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God Bless Everyone
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post #4 of 6
In my home oven, I baked at 325 with baking strips for years with no problems.

In my shop oven (convection), I baked at 275 with baking strips with no problems.

Edited to add: I don't use a timer. I just "Bake until done".
post #5 of 6
I bake at 325, with Baking Strips and they come out real moist and yummy...no problems.
Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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post #6 of 6
Home oven, scratch cakes- I bake in Magic Line pans, at 350. No strips, no flower nail. That's up to a 15" round.
Know your audience.
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Know your audience.
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