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post #46 of 53
If you are putting so many cake pans in the oven at the same time, how do you figure all the bake times for all the different sizes, especially when your sticking more cakes in as soon as one is done?. I tried this one time and it was a disaster. Help! It sounds so much faster to fill your oven than one at a time.
post #47 of 53
Quote:
Originally Posted by costumeczar

I only fear the pie...





Hey, I raised three daughters.........I no longer fear anything. icon_eek.gif

Pies, cakes, petit fours, egg yolks, soft ball stage, hard ball stage, I don't care, ex husbands, ex in laws, old people.... HUHAS!


BRING IT ALL ON!!!!! icon_lol.gif
Major life events require sugar.
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Major life events require sugar.
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post #48 of 53
Quote:
Originally Posted by costumeczar

Quote:
Originally Posted by enchantedcreations


well......I follow costumeczars' blog, she is really insightful, quite helpful and I don't think she would put a bunch of bull on here just for s.... and giggles. .



Well, thank you! Where should I send your check? icon_wink.gif

And don't put electrical cords inside an oven. They can melt.



Well, it's great there's no fee to follow your blog and I've come away with some great tips! I seriously appreciate it. You have a very large following. I stumbled on a blog that I believe was in Australia. I can't remember the name but she had a list of links she was following and your blog was there. So you are known worldwide. That has to make you feel good. You must be doing something right. I think I might have saved it, not sure. If I come across it again, I'll let you know who she is so you can check it out. Maybe you have a link who follows you? Thanks again.....
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post #49 of 53
I can get a full 4-tier 6-8-10-12 two layers each in my oven at one time. I bought an extra rack and I put the newly filled cake pans in when they're ready to put in even if something else is in there already. You just have to pay attention to what's in there and what's done. I don't time anything anymore, I've been baking long enough that I can tell when they're done by looking at the layers.

The one thing to remember is that every oven is different, so you need to figure out if yours has a hot spot. That would just mean that you have to watch out for pns that are in that part of hte oven so that they don't bake unevenly. Move them around, turn the pans halfway through baking, etc.

You can take pans out when the cakes are halfway done to move them from rack to rack, too. That way if you have a part of the oven that stays hotter you can avoid having things bake unevenly. The top part of my oven is hotter, so I move things from rack to rack if I need to.

My disclaimer on all of this is that I've been doing this for 15 years and I know what I'm doing. You can mess with things if you have the understanding of what you're messing with. If you're not sure, be careful and see how it works for you, then adapt it to your own methods.
post #50 of 53
I forgot to add that I set the oven at 365 when I'm going to be taking things in and out and opening the door a lot. If I end up with only two larger tiers that are finishing up I'll drop the temp down, but if the door will be opening and closing a lot while I have a lot of pans in there I'll keep it higher.

Yesterday I baked off three wedding cakes, 11 tiers all together, in about 5 hours.
post #51 of 53
Quote:
Originally Posted by costumeczar

I forgot to add that I set the oven at 365 when I'm going to be taking things in and out and opening the door a lot. If I end up with only two larger tiers that are finishing up I'll drop the temp down, but if the door will be opening and closing a lot while I have a lot of pans in there I'll keep it higher.

Yesterday I baked off three wedding cakes, 11 tiers all together, in about 5 hours.



Just curious; do you keep a temp. gauge in your oven? Also, how old is your oven; brand?
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post #52 of 53
Quote:
Originally Posted by costumeczar

I only fear the pie...

Chicken! Ba-cawk!
post #53 of 53
Quote:
Originally Posted by enchantedcreations

Quote:
Originally Posted by costumeczar

I forgot to add that I set the oven at 365 when I'm going to be taking things in and out and opening the door a lot. If I end up with only two larger tiers that are finishing up I'll drop the temp down, but if the door will be opening and closing a lot while I have a lot of pans in there I'll keep it higher.

Yesterday I baked off three wedding cakes, 11 tiers all together, in about 5 hours.



Just curious; do you keep a temp. gauge in your oven? Also, how old is your oven; brand?



I use an oven thermometer, and the oven is about three years old, a Kenmore, regular not convection.
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