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Hour glass shaped cake? - Page 2

post #16 of 26

that's so sweet that everyone wants to make a baker a cake......I wonder if a dentists friends and family try to work on his teeth as a gift....:?

≈just kidding ≈

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #17 of 26
Looooool @ mbalaska!!! That is too funny!! But seriously though could you imagine that 😳😳
post #18 of 26
I love it when people make me cakes, but they rarely do icon_sad.gif

Going back to the question, I believe I have a couple of possible answers. I've baked from scratch for over twenty years, but still get thrown a curve ball from time to time!
This has happened to me before when I baked a round 14 inch cake. I scaled up my recipe incorrectly (as I discovered after the fact) and, long story short, there wasn't enough volume of batter for the size of the tin. When I realised my mistake I baked it again with the correct volume and it was fine.
What I think happened was the cake rose to the height of the tin initially, but then collapsed on itself as there was not enough 'support' from the tin to sustain the height for that density of cake.

I'm also wondering if milo (never heard of it either) contains titanium dioxide? Even a small amount of titanium dioxide can drastically change the density/structure of a cake and how it behaves. If it made the cake too dense, it could've risen too quickly and then collapsed on itself.
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post #19 of 26

First, you guys are funny!! I just realized how hurt I am, no one has ever baked a cake for me other than my Mommy..........

 

Quote:

Originally Posted by lindseyjhills View Post

What I think happened was the cake rose to the height of the tin initially, but then collapsed on itself as there was not enough 'support' from the tin to sustain the height for that density of cake.

 

That would be my explanation too.

 

It happens to some extent with sponge cakes that don't have any additional leavening but the eggs. The kind of cake where you don't spray the pan because the cake needs to cling to the side of the pan as it bakes to support it's structure. Once you cut the cake from the pan it can slouch.

 

Also could happen if your oven dropped temp. halfway through the bake.

 

I just looked up~~titanium dioxide in food...........yuck! I never thought about It before.

post #20 of 26
Thread Starter 
Quote:
Originally Posted by lindseyjhills View Post

I love it when people make me cakes, but they rarely do icon_sad.gif

Going back to the question, I believe I have a couple of possible answers. I've baked from scratch for over twenty years, but still get thrown a curve ball from time to time!
This has happened to me before when I baked a round 14 inch cake. I scaled up my recipe incorrectly (as I discovered after the fact) and, long story short, there wasn't enough volume of batter for the size of the tin. When I realised my mistake I baked it again with the correct volume and it was fine.
What I think happened was the cake rose to the height of the tin initially, but then collapsed on itself as there was not enough 'support' from the tin to sustain the height for that density of cake.

I'm also wondering if milo (never heard of it either) contains titanium dioxide? Even a small amount of titanium dioxide can drastically change the density/structure of a cake and how it behaves. If it made the cake too dense, it could've risen too quickly and then collapsed on itself.

 

I think it has to be something to do with the milo as everything else happened the same as when my hubby normally makes the cake. Just looked up the titanium dioxide and I would like to hope that there is none in the milo as the idea of it is pretty nasty lol. I might try adding milo to another cake recipe that I designed and worked on as my bubba (and therefore I) had to be off dairy for a fair while, I have trialled it so many times and know that it had never flopped like that before so the only unknown will be the Milo. It does appear when you eat it that there are two layers to the cake, the bottom half is really really dense, like a hard cheese and the top is more like a chocolate cake, the very bottom of the cake though has a 'skin' of about 2millimetres that appears like the bottom of a normal cake - very weird.

 

I am pretty lucky - although my Mum never bakes me a cake and often doesn't even call on my birthday - even though I make her yummy cakes or go out of my way to do something nice for her (she did post on my face book page to wish me happy Birthday - Go Mum - lol) I do have a beautiful extended Family and Hubby that make me a cake, I love the effort that gets put in, and three problem cakes in one year make for a very special and memorable year :smile:

Quote:
Originally Posted by Stitches View Post
 

That would be my explanation too.

 

It happens to some extent with sponge cakes that don't have any additional leavening but the eggs. The kind of cake where you don't spray the pan because the cake needs to cling to the side of the pan as it bakes to support it's structure. Once you cut the cake from the pan it can slouch.

 

Also could happen if your oven dropped temp. halfway through the bake.

 

I just looked up~~titanium dioxide in food...........yuck! I never thought about It before.

I can't tell you what leavening is used without looking up the recipe as after pulling out all my baking stuff I am banished from the kitchen while he is mixing the cake batter and don't see what he uses. It is not a recipe that I use either so I am unfamiliar with it apart from eating it once a year :-) I do know that the tin was buttered though as I looked at the tin after he prepped it - I got some new tins for Christmas and I didn't even get a chance to use it before the hubby snaffled it from under me lol.

 

Thankyou for the ideas - I love to work out 'why' so I may have to a little research and experimenting, if I do figure it out I will let you all know.

I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
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I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
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post #21 of 26

I agree with the other posters but I want to add that this also happens to me when I over-grease my pans. But what a nice and sweet gesture from your hubby! :)

post #22 of 26
Yes the reason I mentioned titanium dioxide is that I know it's a 'hidden' ingredient in a lot of manufactured, pre-packaged foods for various reasons, but mainly to make things white or to neutralise 'yellowness' before colouring with other colours. One of my close friends is a chemist and I was surprised at some of the examples. For example a well known brand of milk in the UK contains it so that it looks more 'white'. Naturally cow's milk has a slight blue tint.
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post #23 of 26
Quote:
Originally Posted by lindseyjhills View Post

Yes the reason I mentioned titanium dioxide is that I know it's a 'hidden' ingredient in a lot of manufactured, pre-packaged foods for various reasons, but mainly to make things white or to neutralise 'yellowness' before colouring with other colours. One of my close friends is a chemist and I was surprised at some of the examples. For example a well known brand of milk in the UK contains it so that it looks more 'white'. Naturally cow's milk has a slight blue tint.

 

lindseyjhills:  that's an interesting post.  It is still amazing to me that people have the good sense to put dark yellow rich creamy butter on their toast, and yet they'd never-ever even consider putting solid white vegetable shortening on their toast. Then they demand that they receive pure white icing that taste like real butter.   What ridiculous thing has happened to make people shun real food :duh:

 

there had to be some chemical thing in the Milo that threw the balance off.

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post #24 of 26

Wonderful cake gifting stories! No-one bothers to make me cake, except my Mum ;-)

Life's too short to make cake pops.
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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 #25 of 26
Quote:
Originally Posted by Evoir View Post
 

Wonderful cake gifting stories! No-one bothers to make me cake, except my Mum ;-)

 

Evoir:  I'll make you one and mail it, IF you promise not to put it on Disaster Cake Wrecks page!

:D   cause after looking at your super duper cakes - you'd not be able to help yourself. LOL.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #26 of 26
Quote:
Originally Posted by MBalaska View Post
 

 

Evoir:  I'll make you one and mail it, IF you promise not to put it on Disaster Cake Wrecks page!

:D   cause after looking at your super duper cakes - you'd not be able to help yourself. LOL.

 

 

You are one of the nicest people on CC, MBalaska :-)

 

I haven't had much time to update my galleries here on CC, but I might try putting up a few newer ones for your viewing pleasure! ;-)

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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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
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