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Baffled with this, need your thoughts please.

post #1 of 25
Thread Starter 

Hi everyone, I tried this new vanilla cake recipe, followed the recipe and here is the out product. They are in a 8 by 2 pan, both went into the oven at the same time and both came out of the oven at the same time. I used Wilton's baking strips on the outside, the one on the left (darker) was in the left side of the oven with a strip that has not been washed. the cake on the right was in the right side of the oven with a cake strip that I had washed previously. could this have made such a difference in cooking the two? any insight would be great. thank you.

post #2 of 25

i think it's more likely that your oven is hotter on one side than the other. even the lighter cake looks like it's darker on one side. 

 

many ovens have that problem. if you purchase an inexpensive oven thermometer you can figure it out by moving the thermometer around and recording the temps.

post #3 of 25
Thread Starter 

that is what I was thinking as well. what if I was to switch the two around halfway through baking, do you think they would be more even in colour by the end? or should I just monitor the left side more? thanks so much.

post #4 of 25

either way would work., i think

post #5 of 25
Did you use identical pans?
post #6 of 25
Thread Starter 

yes, the pans are the same,

post #7 of 25
Quote:
Originally Posted by RubinaD View Post

yes, the pans are the same,
Well, that was the extent of my expertise! I'm stumped.
I return the ball to you ellavanilla.
post #8 of 25

I get that in my home oven. No matter what, the bottom shelf darkens the cake and the upper shelf is perfect. It's definitely uneven heat in your oven.

post #9 of 25
Thread Starter 

both cakes were in the middle of the oven side by side. yeah, I think it's a temperature issue.

post #10 of 25

My oven has a hot spot on the left side, too, and my cakes look exactly like yours. I compensate by rotating pans halfway through their bake time.

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post #11 of 25
Thread Starter 

after rotating them, do they come out perfectly fine then? or at least closer in colour, how about the texture of the cake no issue after opening the oven door in the middle of baking?

post #12 of 25

I would guess that your oven is hotter on the left rotating them half way threw would probably be the easiest fix, also if they are going to be decorated and covered up why dose it matter if they are different colors?

Nellie
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Nellie
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post #13 of 25
Quote:
Originally Posted by cakemom007 View Post

if they are going to be decorated and covered up why dose it matter if they are different colors?

They do taste different, one is over cooked...drier.

 

There's no problem opening the oven and moving the cakes while cooking if you're gentle. I have to take one pan out of the oven to rotate mine from shelf to shelf and that works fine.

post #14 of 25

I set all cake pans on a baking sheet. Then halfway through the bake time I gently turn the baking sheet around. My cakes come out fairly similar.

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post #15 of 25
Thread Starter 

well I guess having two different colours is not a big issue, but I do like to make them consistent.  I haven't cut into them yet to see if the texture of the cakes are different. we will see. thanks so much everyone.
 

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