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Weird Cake Trouble

post #1 of 7
Thread Starter 

I have a vanilla cake recipe that I use often.  But for some odd reason today when I made it, it had a inverted hole at the BOTTOM.  I made two cakes and the imperfection was like on the side of rounds, and right in the middle of cupcakes.  Never seen anything like it.  Instead of sinking at the top, it sunk on the underside. It was also a flat, bland color (and was somewhat rubbery textured).  I'm stumped.  Any ideas?

post #2 of 7

Hollow spots on cake bottom

• Batter too stiff
• Excessive pan grease
• Excessive egg content
• Air under paper liner
• Too much bottom heat
• Moisture in pan

 

http://www.dawnfoods.com/public/managed/tools_support/pdfs/cakemixesbasestsg.pdf

http://www.quartermaster.army.mil/jccoe/publications/recipes/section_g/g_g_002.pdf

 

post #3 of 7

My experience with that has been too much egg. That also explains the rubbery texture.

post #4 of 7
Overmiximg will cause the tunneling/holes, it can also contribute to gumminess. But that is usually because of an ingredient imbalance like stitches said about the eggs, or under baking.
post #5 of 7
Thread Starter 

Thanks everyone.  I guess I should have mentioned that I used the reverse creaming method.  I found out that when I added the partial amt of wet to dry I didn't let it get light and fluffy before I added the rest of the moisture.  It resulted in a flat, bland cake that had a weird texture.  Go figure!

 

I did it again and it turned out fine.  So funny because I've done it this way for awhile and have never had any problems but all of a sudden I did 2 cakes in a row that were bad.

 

Thanks so much for all of your help.

post #6 of 7

Don't feel bad jerlady. I used a reverse creaming method vanilla cake for a year or 2, and found that one out of 20 times, the cake simply did not work. Sunken, wet, rubbery egg sheet. While I love the flavor/texture of it when it's right, it's simply not reliable for me. I am 100% SURE I did something wrong, whether it be undermix, overgrease, or maybe I used XL eggs (cake doesn't screw up on it's own!) ... Whatever it is, it's not a problem I have with a regular method recipe - it seems less sensitive to variables. So I went back - I can't afford the time, money, stress of losing cake!

post #7 of 7
Thread Starter 

Thanks Sadiep.  I too love the texture/flavor and tight crumb that it makes.  I'm hoping that as I know where I went wrong and know what to look for (the fluffy light texture of the mix) when preparing the cake that I can avoid further problems.  If not, I'll have to switch back.  Unfortunately I made a half sheet cake plus 2 rounds, so it was a waste of ingredients and time.  Argh!

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