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Cake sides bowing in...why???

post #1 of 31
Thread Starter 
So I keep randomly having an issue where I'll bake a cake and when I take them out of the pan I notice the sides are all bowed in. And I can't figure out a pattern of why this is happening. It has happened on different types of cake and different size plans completely randomly. It happened today..I baked a 14" round with no problems, then I baked a 9" round that the sides bowed in on. Anyone know what causes this, and perhaps what I can do to make it stop happening? These are some old pics I took a while back when it first started happening...


~ Krissi

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~ Krissi

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post #2 of 31

I had that happen a couple times when I let the cake cool too long in the pan.

 

So if you are cooling the cakes in their pans, try cooling them on a rack out of the pan.

 

I figured it was moisture build up from sitting in the pans to cool. So now I always turn them out immediately onto a rack.  Hasn't happened since.

 

Good luck figuring it out.

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Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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post #3 of 31
Are you using an enhanced cake mix recipe. I noticed tht the amount of cake mix in the box has been reduced again. We had this happen on a red velvet cake. Used mixes only to have this happen..noticed there was 3 less ounces in the box than there used to be. Less mix less gluten, less structure support for cake.
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"Tomorrow is another day." Scarlett O'Hara my hero.
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post #4 of 31
Thread Starter 
Has happened on straight box, enhanced, and scratch recipes. I thought it might be oven temp being off, but it's not. Has happened with and without baking strips. I do usually cool my cakes in the pans for 10 minutes max...I thought that was fairly necessary to help the cake set up a bit?

~ Krissi

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~ Krissi

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post #5 of 31
Thread Starter 
Uggghhh! I'm never going I get this wedding cake baked if stuff like this disaster keeps happening...
Here is my latest disaster. Looked beautiful while baking, but within seconds of taking out of the oven it did this. I have gone over and over in my mind and there was nothing off. I don't understand. icon_sad.gif

I don't know what to do...



~ Krissi

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~ Krissi

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post #6 of 31

What brand of pan are you using?  How are you preparing your pans (cake release, shortening & flour, collaring with wax paper, etc.)?  What temp are you baking at?  Are you overbaking?  Why is your cake so much shorter than the pan?

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I homeschool because I've seen the village and I don't want it raising my children.

 

http://whynotethiopia2.blogspot.com/

 

 

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post #7 of 31

Good questions ^.

 

The only time I have had a problem similar to this is neglecting to remove a cake as soon as possible from the oven.

 

Other issues it can be: amount of fat/liquid in balance with your dry ingredients, the way you've prepped your pans and the gluten in your cake flour/overmixing your batters.

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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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post #8 of 31
I used to have this happen occasionally and it just irked me to no end! I have started to just grease the bottom of the pan, and NOT THE SIDES, and then you have to slide a knife around it to release, but it hasn't happened since.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #9 of 31
Also, I should mention that it is super easy to skin the side of your cake, or cut a hunk out of it, and never, NEVER, ever ask your husband to do it for you, or you will have a much smaller cake than you intended!!!
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #10 of 31
Thread Starter 
Wilton decorator preferred 10 x 3. Was only using enough batter to make a 2", but cake is so much shorter because it just deflated. It has happened with other brands and sizes of pans though...
Using Wilton cake release, but used that on every cake I make and most I them come out fine.
Was cooking at 350. Cake did not cook in the 35-40 minutes it was supposed to...went well over, and I pulled it when a toothpick finally came out clean, but when I cut it open it was actually well underdone.

Everything ingredients amount wise and prep wise was right on the mark. I used the same ingredients to make cakes yesterday and the day before that were perfect. I even have my husband standing behind me checking me to make sure I'm not doing something wrong. I'm just so confused and irritated. Trying another one now with everything the same but at 325, and also doing a 6" just to test... I'm looking at them both right now and they look absolutely perfect. We'll see...

I just wish I could figure out the random variable that keeps making stuff like this happen like every 6th cake...

~ Krissi

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~ Krissi

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post #11 of 31
Thread Starter 
6" came out the same. Sigh. So not the pan...probably not the oven. More likely the batter, but this was even a different batch of batter from the first. And same ingredients yesterday made a cake just fine. So frustrated.

~ Krissi

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~ Krissi

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post #12 of 31

Are you using the same recipe in all the cakes? Are these new recipes or have you made them dozens of times?

Do you have an oven temperature gauge?

 

I don't know what the answer is..but as you know baking is a science so there is an explanation to it. 

post #13 of 31
Thread Starter 
Same recipe, made this cake dozens of times in the past. Have a temp gauge.

Trying again this morning...slightly different things...different oil...slightly different recipe. Already is about 15 minutes over the time it should have been done, but still wet on the stick. Sigh.

~ Krissi

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~ Krissi

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post #14 of 31
Thread Starter 
Took a full hour, but looks far better. Haha...and the baking is supposed to be the easy part isn't it! icon_smile.gif. Here's hoping the three I have to make tonight go well. Fingers crossed.

~ Krissi

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~ Krissi

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post #15 of 31

This happens to me occasionally too, and it's usually when I had a suspicion that something was off in my measuring. I don't grease the sides of the pans so it isn't that, I bake only from scratch so it isn't a cake mix issue.I cool everything in the pans until they're cool enough to pick up without an oven mitt, so it isn't that.  I seem to remember that it happens more often when I use a certain type of pan or a certain recipe, but I can't remember the specifics. I think it's an ingredient balance issue.

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