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I cannot get a 2" high cake layer !!!!! ????? - Page 3

post #31 of 40
Thread Starter 
[quotethat may be the problem.
turn the cake out onto the counter. Cut off the lip vertically with a knife. It doesn't have to be a particularly even cut. Then flip your cake back over (bottom side on counter), set your Agbay to 2" and cut horizontally.[/quote]


Interesting!! I never thought of this before. That makes total sense now that you say that.

I will give that a try!

Thanks!
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post #32 of 40
Thread Starter 
Quote:
Originally Posted by ShandraB

10 minutes of cooling seems very reasonable to me, I was just wondering if the lip of the pan would prevent the cake from shrinking so much, but apparently not. Shrinking as well as sinking usually results from a lack of structure. If you were baking from scratch, you would need to play with the formula.

I would try baking at a lower temp, around 325 and use a collar. If you move to 3" pans, that can also alter how things bake. Usually is causes you to have to bake even longer to get a 2" cake, plus the added expense of the pans.

This may seem a little obvious, but are you cutting under the lip and across when you level, or do you cut the lip off perpendicularly and then level?




Yes, I was cutting the lip and the top all together. Leah, mentioned this as well. I am going to try cutting just the lip off the baked cake layer and then level if needed.....

This is really a great tip!
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post #33 of 40
Sorry! I didn't see Leah's response!
"Begin at the beginning and go on till you come to the end; then stop." Alice in Wonderland
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"Begin at the beginning and go on till you come to the end; then stop." Alice in Wonderland
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post #34 of 40
Thread Starter 
Quote:
Originally Posted by ShandraB

Sorry! I didn't see Leah's response!



No biggie. Both you and Leah really have helped me out on this!

Thanks a lot!
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post #35 of 40
And a whole bunch of the rest of us, too!
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
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post #36 of 40
Thread Starter 
I FINALLY did it !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

After 4 da** years, I finally get a 2" high cake!

I went ahead and did a practice cake last night using the collar method. What a difference! This was the first time since I had my Agbay level that I could set it on the 2" mark to level.

I took a picture, look at the end of this message. You can see the difference from the first picture I posted. There is no lip on the cake. The cake was nice and moist. It was actually one line mark about 2". I just can't get over this. Sorry, if anyone is gagging reading this =)

I have been working so hard figuring out what I could do to get a 2" cake. The money alone I am going to save by not having to buy foamcore board to add the extra height I needed is going to help me out a lot!

Thank you so much to ShandraB, Leah and EVERYONE in this thread who helped me with this!

Thanks! Michael =)

Image
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post #37 of 40
Cake Success! Congratulations!
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post #38 of 40
Yea! Woo-hah! Congrats, Mikel79! And let that be a lesson to us all about perseverance. I'm going to give the collar method a try myself next time I bake.
Marianna
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Marianna
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post #39 of 40
Thread Starter 
Quote:
Originally Posted by Marianna46

Yea! Woo-hah! Congrats, Mikel79! And let that be a lesson to us all about perseverance. I'm going to give the collar method a try myself next time I bake.



Agreed!

Don't stop. Keep on trying.

=)
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post #40 of 40
Add a tablespoon of meringue powder and wrap in bake even strips then bake at 350. Mine always come out 2+ inches.
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