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Why are my cupcakes doing this????

post #1 of 25
Thread Starter 

I have a convections oven with a side fan, these ones were baked at 300 and I have another baking at 275 doing the same thing!!! HELP!

 

 

 

 

post #2 of 25

Can you try turning your fan to low, or moving your rack position?  That happens with our commercial oven if the fan is on high and the pan is right in front of it.

 

Liz
 

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post #3 of 25
Thread Starter 

my fan only had this speed and then even faster for cool down :( I can adjust the racks but the fan is in the worst spot.

post #4 of 25
Thread Starter 

its also the way that its rising thats weird, like lifiting with the wrapper print on it.

post #5 of 25

Can you bake with the fan off?

 

Liz
 

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

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post #6 of 25

I see a new idea here for topsy-turvy cupcakes!  Sounds like the fan for sure, moving the batter to the side.  Can you rotate the pans halfway through the baking process?

post #7 of 25
Thread Starter 

nope :( Really regreting buying this thing!

post #8 of 25

Can you create a fan block by placing a taller pan behind the cupcakes (like a loaf pan) to diffuse the moving air?  Sorry you have to resort to jerry rigging this, but it may help you achieve level cupcakes.

 

Liz
 

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

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post #9 of 25
Thread Starter 

I can rotatre them.

 

And what about them rising straight up and no domed??

 

Thanks guys!

post #10 of 25

most convection ovens have a "fan off" option.  

It's usually not obvious, but it's almost always an option

post #11 of 25
Thread Starter 

I wrote the monufacturer.

 

Its a half size so my pans wont fit if I put somthing in front of the fan :(

post #12 of 25
Thread Starter 

I just talked to my old boss and you know what he said the issue was? I am using regular pans. I feel like such an idiot!

post #13 of 25

What does that mean?  "Regular" pans?

 

Liz
 

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

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post #14 of 25
Thread Starter 

The not shiny ones. He said I need the very shiny aluminum ones. I was using wilton pans

post #15 of 25

I use all kinds of pans in our commercial convection oven - aluminum sheet pans, non-stick pans, Nordic Ware impressed pans.  I don't really think that is your problem.  As the cupcakes start to get a delicate crown, the fan is blowing that delicate batter and it bakes into that shape.  You can try aluminum pans, but I think the real problem is your fan.  Maybe you can construct an aluminum foil to tent to try over a batch, and see what happens.

 

Liz
 

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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