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Help me please..stupid baking question!

post #1 of 15
Thread Starter 
I normally make round tiered cakes. Lately I have been getting a lot of requests for quarter and half sheets. Sounds easy right? No! My cakes always turn out perfectly moist and cooked the right way in my round pans but something goes wrong in my rectangles. When I make a 9x13 the outside of it gets crisp especially the edges.. And the middle is still gooey so I have to continue to let it cook and get more crisp on the outside! I'm so frustrated. I cook at 325 degrees. Please help I have another one of these tomorrow and Friday!
post #2 of 15

Have you tried the bake-even strips that you soak in water and wrap around the cake? For some of my bigger cakes, I start at 375 and go down to 325 after 20 mins. But my half and quarter sheets, I bake at 350 and use the bake even strips.  35mins-45 mins and they are done.

 

Cheryl

post #3 of 15

Yep the bake even strips work great but I find what works even better is my professional pans. Not now but in the future you might want to invest in some. I was lucky enough to find mine at a thrift store and I will never go back.
 

post #4 of 15

Have you tried inverted flower nails as well as the strips?

 

At the very least, lower your temp by 25 degrees and use the flower nails.  It should even things out considerably.
 

post #5 of 15

What brand are your pans?  I have some Wilton, which are ok, and some fat dadio ones, which I like.  Just curious.

Cheryl

post #6 of 15
Thread Starter 
Thanks for the advice.. I will look into baking strips. I use Wilton non stick pans so I'm not sure why I am having trouble with them.. No one wants crunchy cake!
post #7 of 15

I had the exact same issue until I changed a few things...

 

recommend getting yourself some good sheet pans, the shiny kind...I recently purchased MagicLine for my quarter sheets and it really made a difference! Also, use the cake strips (saturated but not dripping), heat nail(s), line with parchment paper on the bottom, and bake at 325 F.


Edited by virago - 7/9/13 at 11:10am

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post #8 of 15
Quote:
Originally Posted by Hannahscakes View Post

Thanks for the advice.. I will look into baking strips. I use Wilton non stick pans so I'm not sure why I am having trouble with them.. No one wants crunchy cake!


You just answered your own question.  The non stick pans are darker and absorb more heat.  If you can't get new pans, definitely wrap your pans and lower your temp.  You don't have to buy the strips, just use strips of an old very clean towel, saturate them (after you soak them good hold up a strip and run your fingers down to get the excess off so it's not too wet) and wrap them around the base...use safety pins to connect.  Also the use of either flower nails (I'd use at least a couple) or a core of some kind will help as well.   

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post #9 of 15
Thread Starter 
Wrap them around what? Sorry I'm confused. And what should I wrap my pans with? I already put parchment paper on the bottom of the pan.
post #10 of 15

I think she meant to say wrap around the sides of the cake pan. Wet towels, or bake-even strips by Wilton. You don't put anything in the base/bottom of your pan except grease and parchment paper. 

post #11 of 15
You should use the heating cores for any cake pan 10 inch an above. U place it in the middle of the pan, fill it with cake batter as well and place the cake in the oven. For bigger cake pans u can use 2 heating cores, find then at Wilton
post #12 of 15

Switching out the dark, non-stick pans for good quality aluminum pans will really help a lot.

 

I no longer use standard heating cores because I hate dealing with large holes in my cakes, but I do use these:

 

http://www.amazon.com/Ateco-1449-Cake-Heating-Core/dp/B0061UGRIC/ref=sr_1_1?ie=UTF8&qid=1373410015&sr=8-1&keywords=ateco+heating+core

 

 

They're stainless steel, flat discs and they work much better than inverted flower nails.  For a 9x13, I'd use 2.

post #13 of 15

The cake strips that look like they are made out of ironing-board-cover material.  They get soaked in water, squeezed out a bit, then secured around the outside of the pan(s) with straight pins or safety pins.  I have used a black marker to mark where each size pan should be pinned, then pin them after they are wet but before I put them on the pan. Then slide them around the pan before you fill it.

post #14 of 15
Quote:
Originally Posted by maybenot View Post

Switching out the dark, non-stick pans for good quality aluminum pans will really help a lot.

 

I no longer use standard heating cores because I hate dealing with large holes in my cakes, but I do use these:

 

http://www.amazon.com/Ateco-1449-Cake-Heating-Core/dp/B0061UGRIC/ref=sr_1_1?ie=UTF8&qid=1373410015&sr=8-1&keywords=ateco+heating+core

 

 

They're stainless steel, flat discs and they work much better than inverted flower nails.  For a 9x13, I'd use 2.


Ooooo...those look much better than the regular flower nails.

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 #15 of 15
Thread Starter 
Okay THANK you sooo much for the suggestions. I bought a better pan that is not non-stick and that helps the heat stay even throughout and I bought a heat core thing. My cake seriously came out perfectly flat to where I didn't even have to level it AND the edges were so soft. I am amazed and in cake heaven right now. You guys rock. Now to make my sour patch kids cake! icon_smile.gif
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