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8" WASC in convection oven

post #1 of 8
Thread Starter 

Hi all!

 

I just got a convection oven, and Am trying to bake an 8" chocolate WASC. I lowers the temp to 300 and it baked for over an hour and the middle still wasnt cooked, and then it collapsed. HELP PLEASE! lol Tahnks!

post #2 of 8

Do you have an oven thermometer to make sure it actually heated up to 300 degrees F? Even new ovens can be off temperature wise.  For an 8" round, I would normally bake it at 350 degrees F, so by lowering it 25 degrees to account for the convection feature, I would have baked it at 325.

Don't bite off more than you can chew.  One day you may not be able to swallow.

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Don't bite off more than you can chew.  One day you may not be able to swallow.

Flowers
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First Communion
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Baby Shower
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post #3 of 8

Which WASC recipe are you using?  I agree q/the other poster about the oven might be off.  Do use a *good!* thermometer - not those cheapies one buys in the grocery store :(  Those are so known for being off to begin with :)

Also realize that amount of time given *usually* is just a rough estimate based on others experience and can vary as much as 30 minutes.  I personally bake using my nose :)  When you can smell that wonderful cake aroma in the next room that is a very good sign that cake is finished baking.

post #4 of 8
Thread Starter 

its the "original WASC"

 

And I will get a thermometer tomorrow. Cookies I have not had an issue with, just the cake. I usually bake my WASC at 325 thats why I did 300,

 

Thanks guys!

post #5 of 8
Thread Starter 

hey guys! So I bought an oven thermometer, and it keeps blowing over from the fan lol

post #6 of 8

I have a convection commercial oven and  bake all my cakes at 325 and my 8" wasc takes about 40 minutes.   It is going to take longer at 300.  I keep my thermometer on the bottom shelf because my fan does not shut off.  My oven is also off so I always use the thermometer. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #7 of 8
Thread Starter 

I tried putting it on the bottom and it just blew over! lol

post #8 of 8
I too am baking an 8" in a convection. They keep coming out sticky. I'm using an altered mix (4 eggs, 1.5 cups milk, 1/4 cup oil and 1 box instant pudding to one BC mix) that I've lays had great luck with. Any idea why the convection makes it sticky? It seems done with a tooth pick, should I be baking it longer?
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