Hello, Recipe Gurus!
My daughter and I are trying to create a new recipe using the Hershey's chocolate cake recipe as a basis. The flavor we have come up with is a winner, but the cake is sticking to the baking cups and making them hard to eat as cupcakes. javascript:emoticon('
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Any one of you super smart baker types have a suggestion as to why cakes tend to fall? Should I be making a stiffer batter (seems like choc cakes are usually really thin with the original recipe) by using less liquid?
The cupcakes have a very airy crumb and looked good in the oven before falling in the centers. Maybe I need to try a higher or lower temp? (we are using 350* currently)
Maybe skip the baking cups alltogether and just go with parchment?
I'd surely appreciate your opinions on the matter!
My daughter and I are trying to create a new recipe using the Hershey's chocolate cake recipe as a basis. The flavor we have come up with is a winner, but the cake is sticking to the baking cups and making them hard to eat as cupcakes. javascript:emoticon('
')Any one of you super smart baker types have a suggestion as to why cakes tend to fall? Should I be making a stiffer batter (seems like choc cakes are usually really thin with the original recipe) by using less liquid?
The cupcakes have a very airy crumb and looked good in the oven before falling in the centers. Maybe I need to try a higher or lower temp? (we are using 350* currently)
Maybe skip the baking cups alltogether and just go with parchment?
I'd surely appreciate your opinions on the matter!
