Cake Central › Cake Forums › Cake Talk › How Do I? › Dry cakes
New Posts  All Forums:Forum Nav:

Dry cakes

post #1 of 14
Thread Starter 
I've been using the Wilton Bake Even strips & it seems like all my cakes come out EXTREMELY dry & undercooked(compressed like). I plan on trying without these, but was wondering if anyone else has had this problem & if they have what can be done to improve the experience?
post #2 of 14

I've used these in the past and haven't had this happen at all. They actually usually help with keeping the cakes moist and bake them evenly. Make sure you are soaking the stripes with water before placing them around your cake pans. Also, make sure you aren't overfilling your pans with batter.

post #3 of 14

Are you sure it's the strips? Were your cakes fine before that?

"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #4 of 14
Thread Starter 
Yes I had very light fluffy cakes before. I've tried them both ways wet not wrung out & wet wrung out. I'm just wondering if I'm doing something wrong. Oh I soak them in cold water for at least 5 min. They come out even just very compressed and dry
post #5 of 14

I would stop using them then. What temp do you bake at?

"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #6 of 14
Thread Starter 
Mostly @ 350 but I do have some recipes that call for 375
post #7 of 14
Thread Starter 
Mostly @ 350 but I do have some recipes that call for 375
post #8 of 14

Dropping to 325 and baking a bit longer might help. I bake at 325 for everything.

"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #9 of 14
Thread Starter 
Thank you! I will try that today. I'm just starting out and can use advice! I appreciate your help
post #10 of 14
Thread Starter 
I've also been told to invest in an oven thermometer. Good idea? My oven is fairly new. All opinions & advice I take very seriously.
post #11 of 14
Oh definitely invest in a good thermo, you want to make sure your oven is reading out right.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #12 of 14
Thread Starter 
Thank you! I shall post my results.
post #13 of 14
Thread Starter 
Thank you for the advice. With the same batter I used the Wilton bake even on one pan, and the other I did not & cooked it at 325.
Wilton pan although still compressed was very moist.
The other pan was still light and fluffy
However blind taste test everyone choose the Wilton cake.
Thank you so very much!
post #14 of 14

thanks for the follow up post. I LOVE to hear the results of the side by side blind studies.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › Dry cakes