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Cake sides bowing in...why??? - Page 2

post #16 of 31
Thread Starter 
I took the pics today to the man who taught me everything I know about cake making/decorating...the owner of my local cake shop...and he really had no clue, but his wife mentioned that one of their other customers had come in recently mentioning the same issue. So my only guess is that she and I must have both gotten the same bad lot of some dry ingredient that just messed it all up. But that still doesn't explain the other times in the past it has happened. Or why my cakes that should be taking 35-40 minutes to bake are taking upwards of an hour plus. Interesting thing to note - my cupcakes always cook up perfectly and bake for exactly the right amount of time. Even using the same batter I had issues with for a regular cake...which just furthers my bafflement.

~ Krissi

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~ Krissi

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post #17 of 31
Quote:
Originally Posted by Girlfriendal View Post

I took the pics today to the man who taught me everything I know about cake making/decorating...the owner of my local cake shop...and he really had no clue, but his wife mentioned that one of their other customers had come in recently mentioning the same issue. So my only guess is that she and I must have both gotten the same bad lot of some dry ingredient that just messed it all up. But that still doesn't explain the other times in the past it has happened. Or why my cakes that should be taking 35-40 minutes to bake are taking upwards of an hour plus. Interesting thing to note - my cupcakes always cook up perfectly and bake for exactly the right amount of time. Even using the same batter I had issues with for a regular cake...which just furthers my bafflement.

Did you test the oven temperature? Maybe that's the answer if everything else is taking longer to bake.
post #18 of 31

Do you have the same problem with 2 inch pans?
 

post #19 of 31
Thread Starter 
You know, I have wondered about using the 3 inch pans and if that's part of my issue. It does seem to happen with those more than the 2 inch pans. But unfortunately it has happened with both. My oven temperature seems to be running fine. Two more cakes to bake tonight and then the baking stress is done! Yay! On a positive note, I made cupcakes with the batter I used to make the cakes that replaced these disasters, and I took them in to share with my office today. Two different people said they could not think of a better cupcake they had ever had. icon_smile.gif Hopefully the cakes are equally as good!

~ Krissi

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~ Krissi

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post #20 of 31

It's happened to me with the 2" pans, so that isn't it either :)

post #21 of 31
It's may sound strange, but have you thought of baking one of your cakes at a friend's house? If it is your oven then that might tell you. I tend to think it's your pan. I can't remember if you said you'd tried baking strips or not. If you haven't and don't want to spend the money to try them, just we soak some strips of an old towel and wrap it around your pan. Your pans may not be evenly conducting heat. I highly recommend Magic Line pans. I use Fat Daddio's too, but Magic Line is the best.

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #22 of 31

I was going to suggest that too, Carmijok.

 

When you say others have had the same issue, it does sound like its a dry ingredient issue. Some cake recipes are no good for cupcakes and vice versa, so maybe you need to tweak your recipe for the cakes? Perfhaps there's just not enough intrinsic strength to hold up your cake when your baking it, but its good enough for the cuppies. So you get the rise of the cake, but its not maintained as its cooling and settling.

Life's too short to make cake pops.
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www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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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 #23 of 31
I'm wondering if the OP ever figured out what the problem was? I've had the same thing happening, but only since I got a new oven that has convection bake. Any chance you are also using a convection oven?
post #24 of 31

This is my first time posting, but I joined to ask this exact question.  This has been happening to me randomly over the last month or so.  I can't figure out what it is.  I think it may have started happening when our local grocery store stopped selling No Name box mixes (loved those, cheap, tasted great and slightly denser than Betty Crocker so they held up well for decorating) and I started buying Betty Crocker mixes.  That's the only thing I can think of, but it doesn't happen every time, there seems to be no rhyme or reason to it. 

post #25 of 31

Hi,

 

I think you can prevent your Cake from Bowing-In by following this methods.

Try it.

 

-Check that the Cake Pan is Deep enough for the Cake. A shallow pan Carries more risk of Browning that a Deep One.

-Line the Sides of the Cake Pan. Use two Layers of Brown Paper and Two Layers of Baking Paper. Allow this Paper to extend above pan about 5cm to 7cm. This Paper "WALL" will help to protect the cake top from Browning.

-Smooth the Cake before adding it to the Oven. A Flatter Surface made by a SPATULA or KNIFE can help to prevent uneven browning.

-Check the Alignment of the Oven Shelves. The Shelf used should not place the cook too high to the heat source. Bake the cake in the lower half of the oven.

-Keep an Eye on the Cake as it Bakes. If it appears to be Browning unevenly, turn it in Quarters Several times during Baking.

-Add a Layer of Kitchen Foil. Halfway through Baking, you can place a Layer of Kitchen Foil over the top of the Cake to prevent Browning, especially where it has a Fruit or Caramelized top.

 

Things You'll Need

  • Deep Pan
  • Baking Paper and Brown Paper; scissors
  • Oven Shelf levels rearranged (where needed)
  • Kitchen Foil Sheet
  • Spatula or Knife for Smoothing Cake

 

This might help you...because this strategy Works for me....

post #26 of 31

I remember reading once that baking powder/soda can do crazy things if they are not fresh? Just an idea as I have no idea....Good luck

post #27 of 31

I was also thinking about baking soda/baking powder not being any good. Have you changed to any different brands lately? I always use a made from scratch cake ever since the cake boxes have downsized the amount of their ingredients. Good luck and let us know if you figure out this problem. I have never had this happen to one of my cakes but it would be good to know what caused your problem in case this ever happens to me in the future. Good luck!!!

post #28 of 31
Overbeaten eggs?
post #29 of 31

I think I figured it out.  I followed some advice on here and only parchment lined the bottom of the pan and didn't grease the sides.  Then, I think I was overbeating the batter, so I went back to following the exact timing directions.  Have turned out five cakes since with no bowing.  I think it was the overbeating that was doing my cakes in!

post #30 of 31
Quote:
Originally Posted by luvmykids2bits View Post

I think I figured it out.  I followed some advice on here and only parchment lined the bottom of the pan and didn't grease the sides.  Then, I think I was overbeating the batter, so I went back to following the exact timing directions.  Have turned out five cakes since with no bowing.  I think it was the overbeating that was doing my cakes in!


This interests me too, since I baked an Italian Cream Cake from scratch and it looked perfect and level when it came out of the oven, but within a minute or so, it was like someone put a pin in it and deflated it!!!  The cake shrunk in around the sides and to to bottom! I've never seen anything like it! Freaked me out!

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