My Cakes Aren't Rising

Baking By jamesyay Updated 1 Jan 2014 , 1:39am by -K8memphis

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jamesyay Posted 29 Sep 2012 , 11:12pm
post #1 of 6

The last three cakes I've made... I haven't been impressed with. They just don't seem to rise.
I have no idea why. I'm not changing the way I mix my batters. I haven't changed the recipes.
I've done the hot water baking powder test.
All my ingredients are fine.
I sift my dry ingredients.
I cream my butter and sugar at the beginning to ensure that air gets incorporated.

The only thing that I could think of is that my cake pans aren't exactly straight. They are kind of outwards, like this: \\_/
Also, one has a random dent on it on the side, I have no idea how it got there.
Also, I barely get a bump in my cakes anymore. :/
My most recent cake was only two inches high after I filled it and frosted it. It looked pathetic in my opinion.

Any suggestions?
Thanks.

5 replies
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Jaybay Posted 30 Sep 2012 , 12:10am
post #2 of 6

Maybe it's your oven?

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eperales0411 Posted 30 Sep 2012 , 12:23am
post #3 of 6

I agree, it sounds like it might be your oven temp, you can get an oven thermometer and check, they are very inexpensive and will save you the headaches. Good Luck!!

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jamesyay Posted 30 Sep 2012 , 12:46am
post #4 of 6

Hmm... that sort of makes sense. Sometimes when the oven is over 400 (not for cakes of course, more for pizza), there is a "hotspot" in the upper right corner that gets really hot, I wonder if heat is escaping over there?

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writersblock15 Posted 1 Jan 2014 , 12:38am
post #5 of 6

This thread is over a year old but I was wondering if it was the oven that caused this or if you found another reason.  I have the same problem with my cakes not rising.  I've even tried different recipes and still having the problem.

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-K8memphis Posted 1 Jan 2014 , 1:39am
post #6 of 6
Quote:
Originally Posted by jamesyay 

I cream my butter and sugar at the beginning to ensure that air gets incorporated.

Any suggestions?
Thanks.

 

 

i don't try to incorporate air in my butter and sugar so i don't whip this part of the

ixture--i don't want this air-y i want it all sticking together my aim is try & get a great emulsion--

 

i don't use higher than a 4 or 5 speed mixing a cake in a stand mixer--

 

unless i'm whipping egg whites then i start on low and gradually work it up to high so everybody makes it to the party

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