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Cake gummy on the bottom

post #1 of 27
Thread Starter 
This has been happening to all my scratch recipes and for years now. Because of it I stopped making scratch for years. Today , I tried again for a wedding, all the three cakes came out the same . No Mather what I do. I had my ovens checked by technicians and bought oven thermometers, ovens are working fine but all my scratch recipes comes out gummy on the bottom and sometimes on the sides too. I have used AP and cake flours always with the same result. I used flower nails and baking strips , still gummy, dense and shrunken cakes are the results. I searched and saw some people had this same problems before. Can anyone PLEASE!!!!! Tell me how they resolved this problem. I have been baking for twenty some years and this started only about 3 years ago. I have 2 mixers and thesame result happen with either of them. i stopped using baking powder and soda recipes to avoid expired ones, still thesame result. Any help is appreciated
post #2 of 27
Thread Starter 
[Bumpcry:icon_cry.gificon_cry.gificon_cry.gif
post #3 of 27

Oh hon...I can't help you with an answer...but I will cry along with you!  :cry:

post #4 of 27
How long do you wait before you turn your cakes out of the pans? I only wait about five minutes. I am so sorry this is happening to you!
post #5 of 27
Sounds like there might be too much liquid in your recipe. Are you open to trying other recipes?
post #6 of 27
Thread Starter 
Vgcea yes I am open to any other recipes and everything else. Crypto, I wait the same number of minutes with all my cake, scratch and box- 5to 10 minutes. Baking sis, thanks. I am waiting anxiously for any suggestion.
post #7 of 27
Thread Starter 
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post #8 of 27
What temperature do you use to bake?
Do you ever bake withOUT the baking strips?
How long do you beat the batter after adding the eggs?
What recipes are you using?
What cakes have you success with?
post #9 of 27
Thread Starter 
Sassyzan. I am successful with box mixes.
I don't mix much after eggs are well incorporated, I actually only fold in flour.
I only bake at 325degrees and never baked without strips.
post #10 of 27
What recipe did you use for the latest one that failed?

I made a white cake from scratch in a small pan 6", I think) and used baking strips and the cake turned out very moist, almost to the point of being wet. It was like the cake was steamed instead of baked. I baked the same cake without the strips and it turned out great.
post #11 of 27
Thread Starter 
I made the basic yellow cake.
post #12 of 27
Yep, I'd try it without strips and see if that helps!
post #13 of 27
Do you line your pans with parchment?
elsewhere.
Reply
elsewhere.
Reply
post #14 of 27
Thread Starter 
Kikiandkyle, I use the home made pan grease so I don't use parchment paper. Jae, I always bake with strips and that includes box mixes which always comes out right. So I don't know why the strips will work for box mixes and not scratch. I guess I could give your suggestion a trial.
post #15 of 27
Thread Starter 
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