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Trying not to panic..my cake pan is touching the wall - Page 2

post #16 of 53
I don't even grease and flour the sides of the pans, either. I just use liners on the bottom. And I bake at a higher temp so that I can open and close the oven door all the time while I take things in and out. I'M A CAKE REBEL.
post #17 of 53
And I smear butter on my mixing bowl when I make meringue, http://acaketorememberva.blogspot.com/2010/11/take-that-fat-in-meringue.html

and I don't fear the yolks in meringues either http://acaketorememberva.blogspot.com/2010/11/egg-yolks-in-meringue.html
post #18 of 53
costumeczar...too funny! Very enjoyable reading. I loved picturing your stuffed full oven.
Also, good info on the 1/2 circles by fatdadio. I didn't know about them
post #19 of 53
Quote:
Originally Posted by costumeczar

It will be fine. I cram my oven so full of pans sometimes I can barely close the door. Once I even took a pan and balanced it on two other pans because there wasn't room to put it on its own rack. I've even taken cakes that were almost done but not quite and turned them sideways propped up against the side of the oven to finish baking so that I could put more pans in.



YOU'RE AWESOME! icon_smile.gif I'm way to scared to try anything like that, but I like your style!
Cleaning your house while the kids are still growing is like shoveling the walk while it's still snowing.
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Cleaning your house while the kids are still growing is like shoveling the walk while it's still snowing.
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post #20 of 53
Quote:
Quote:

I don't fear the yolks in meringues either



Anyone else hearing Blue Oyster Cult right now?

Don't fear the egg yolks...You'll be able to mix...Don't fear the egg yolks...
post #21 of 53
Quote:
Originally Posted by AnnieCahill

Quote:
Quote:

I don't fear the yolks in meringues either



Anyone else hearing Blue Oyster Cult right now?

Don't fear the egg yolks...You'll be able to mix...Don't fear the egg yolks...



I get more of a Devo "whip it" vibe from meringue talk.
post #22 of 53
I actually leave my door open a crack with a heater at the end. It helps circulate the hot air better - its my homemade convection oven icon_smile.gif
Cake decorating ROCKS!!
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Cake decorating ROCKS!!
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post #23 of 53
The circulation in my oven was really uneven. Now I put a mini all metal fan in there to help with the circulation. I don't know about convection, but it does work wonders. The cord doesn't even hinder the oven door either.
¢¾Sarah
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¢¾Sarah
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post #24 of 53
Wow these are all such great ideas,my cakes have been baking uneven lately, you gals may have just solved my problem icon_smile.gif
post #25 of 53
Question, if I have to use and extension cord for the fan should I use an indoor one or an outdoor one?
I have the kind we use for outdoor xmas lights, aren't those safer?

I want to try it out and see if it fixes my uneven problem.
I know it's becasue my oven is old but I don't have the money for a new one and this would be great if it works!
post #26 of 53
Well if your oven is outdoors than use the outdoor extension cord.
post #27 of 53
Frigging geniuses. I bow to you all!
post #28 of 53
If you're going to use an extension cord in the oven, do you use a heat-resistant one? Where do you get those?

I'd be too nervous to put the fan in the oven. I'd just prop the door open a little and blow the air in that way.

Or maybe hold a blow dryer up to the door...JUST KIDDING! That would be crazy. icon_wink.gif
post #29 of 53
Yeah, the blow dryer may have hair on it and we wouldn't want to blow hair on our cakes. icon_biggrin.gif
post #30 of 53
What about cracking the door and putting a space heater by it?
Your right about the cord, it would probably melt.
I was thinking the outdoor cord but those are just water resistant not heat resistant....duh me.
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