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Square cake FAIL! - Page 2

post #16 of 23
Thread Starter 
Thanks everyone. I may try again with only the square pan in the oven with a heating core and see what happens. If I have the same results, I'll have some 3" magic line pans in various square sizes for sale - cheap! icon_sad.gif
post #17 of 23
I dont' think it had anything to do with being square .... I think its the 3" pan.

logically, a 3" pan will need to bake longer than a 2" pan, so I would reduce the temp on the 3" tall pan. Also, I've never used a heating core in any of my cakes (nor have I used flower nails ... not even in my 14x22x2 sheet pan) but I am a firm believer in the baking strips. Gosh, a heating core would eat up the whole center of a 6" cake! icon_surprised.gif

here's the link on where I explain the science on why baking strips work ... and why the middle of your cake baked slower than the edges: http://cakecentral.com/cake-decorating-ftopicp-6626888.html#6626888
post #18 of 23
opening an oven doesnt make a cake fail......
post #19 of 23
Quote:
Originally Posted by CakeandDazzle

opening an oven doesnt make a cake fail......

This was my thought also, but it may depend on the recipe. I've never had in happen in my life (and when I bake multiple cakes at once, that door is open and shut alot to pull the smaller ones out as they finish baking before the larger ones) but I remember as a kid in my aunts house we had to tiptoe thru the kitchen when she was baking. Part of it, I think, was overreaction to what SHE had been taught growing up, 'coz for all of the caution and concern, I don't recall any fallen cake disasters in my lifetime.

I think slamming an oven door RIGHT at the EXACT wrong moment might cause some harm ...... icon_rolleyes.gif
post #20 of 23
I do the same thing. i throw in 5 different cakes in different sizes and replace them when taken out... not only is my oven opened a ton, but i move & rotate my pans as well.... Yes an old wives tale I think, unless youre making a souffle!
post #21 of 23
All of my square pans (and one of my 8-inch rounds) are Magic Line 3-inch. I'm hardly a pro, so I absolutely love them because I can torte and level with all confidence and know I will still end up with a 4-inch-tall tier. But I do always use a flower nail on my 8-inch squares and up (not the case for your 6-inch), and like Indy said, I do have to let them stay in the oven considerably longer than the rounds. I bake at very low temps regardless, so I don't generally have the problem of grossly overdone sides with underdone middle, but the flower nail is a must. HTH!
Mommy to Eric Anthony, Anya and William.
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Mommy to Eric Anthony, Anya and William.
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post #22 of 23
Thread Starter 
Quote:
Originally Posted by indydebi

Gosh, a heating core would eat up the whole center of a 6" cake! icon_surprised.gif


You're right! I meant a flower nail (I use the terms interchangeably.) icon_redface.gif Actually, I don't know if a flower nail is long enough to stick out the top of a 3" cake or if that would even matter. I guess that's another experiment I'll have to try.

I do have bake even strips - I don't know why I didn't think to use them.

As for opening the oven, I ruled that out as the culprit because 2 of the 3 cakes I baked came out perfectly. icon_wink.gif
post #23 of 23
[quoteopening an oven doesnt make a cake fail......[/quote]

I beat a ton of air into my cakes (madeira recipe) , and always get at least an inch and a half to 2 inch rise on all cakes i make. I cook at 140 c for a longer time than the recipe states, with newspaper wrapped round the tin (i also use 3 inch high tins). My cakes never dome but if i open the oven door at any point before the cake is completely baked, it will sink in the middle and the centre of the cake will be sad.

If you're baking for example a fruit cake which doesn't rise so much, then this wont happen. As far as cake mix cakes, i don't know. But i promise you a scratch cake, airy mix will sink if you open the door. I guess not every cake recipe bakes the same.
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