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Hard edges on cake baked in convection oven!! Help!!

post #1 of 14
1/25/12 at 3:35pm
Thread Starter 
Help!! I am baking cakes in a commercial convection oven. The edges of the cakes are getting rock hard. I have lowered the temp, placed pans at least 2" apart. I am also watching the time carefully. The oven is a Garland gas oven. Any help would be appreciated
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post #2 of 14
1/25/12 at 3:46pm
Youll probably have to start over : ( but next time, use a metal flower nail. Turn it upside down and place in center of pan. Then pour your mix. When baking 12 & 16" cakes, I always use the nail for even baking. Hope this helps!
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post #3 of 14
1/25/12 at 3:57pm
Thread Starter 
Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.
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post #4 of 14
1/25/12 at 3:57pm
Thread Starter 
Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.
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post #5 of 14
1/25/12 at 3:58pm
Thread Starter 
Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.
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post #6 of 14
1/25/12 at 3:59pm
Thread Starter 
Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.
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post #7 of 14
1/25/12 at 4:13pm
Try wrapping and freezing them, then thaw them still tightly wrapped. The edges might soften in thawing.
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Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday.
See. There is no "Someday"!
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post #8 of 14
1/25/12 at 4:44pm
If possible, lower the fan speed. Lower the oven temp even more. And place empty sheet pans on the top rack to deflect the forced air.
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website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
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post #9 of 14
1/25/12 at 4:44pm
.
website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
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website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
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post #10 of 14
1/25/12 at 4:45pm
.
website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
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website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
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post #11 of 14
1/25/12 at 4:59pm
Have you tried baking strips? That works for me.
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post #12 of 14
1/26/12 at 1:13pm
Thread Starter 
Thanks everyone. Thanks for all the suggestions. Keep your fingers crossed.
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post #13 of 14
1/26/12 at 1:29pm
Do what poohsmama suggested. I do that all the time, because I bake ahead. The cakes come out with nice, moist edges, so there's less wasted cake.
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post #14 of 14
1/26/12 at 2:55pm
When I first used my commercial convection ovens in the shop, I got hard edges and I just cried. with some experimentation, I found the right "recipe": Lowered temp (significantly!); baking strips (always!) and I sat a pan of water in the corner of the oven. The water was the big trick. No more hard edges or corners, ever.
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Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://debiswritingcollection.blogspot.com/
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