sherri-in-in
Enthusiast Member
cooling. What did I do wrong? They tested done, but now I'm not sure. What a disaster.
Help. All three layers of my carrot cake collapsed in the center upon(more)
- Thread starter sherri-in-in
- Start date
Lately I have been having cakes and cookies fall/spread out...
way too much, etc. I tested my baking soda, and it fizzed when I put vinegar on it, but decided to get some new, anyway. Seems to have solved the problem.
Assuming it never did rise? Or did it rise, then fall?
way too much, etc. I tested my baking soda, and it fizzed when I put vinegar on it, but decided to get some new, anyway. Seems to have solved the problem.
Assuming it never did rise? Or did it rise, then fall?
sherri-in-in
Enthusiast Member
It looked fine in the oven, but totally sunk in the middle when it cooled.(more)
I bought new baking soda and powder today just to make it, but can't figure out what went wrong. I am so aggravated.
I bought new baking soda and powder today just to make it, but can't figure out what went wrong. I am so aggravated.
gayle-mo
Well-known member
Was this Silver Palate recipe?
Evidently it is notorious for it. I made 8 to sell for our church booth's coffee booth at our town's festival and each one was like this! Not too noticable when frosted but when cut they could see it.
I went back to my old standby recipe with a few additions because of it.
Evidently it is notorious for it. I made 8 to sell for our church booth's coffee booth at our town's festival and each one was like this! Not too noticable when frosted but when cut they could see it.
I went back to my old standby recipe with a few additions because of it.
sherri-in-in
Enthusiast Member
That is too weird, Gayle. I didn't use the Silver P's recipe, but mine is similiar.(More)
What is different aboutyour recipe?
What is different aboutyour recipe?
Did the recipe call for salad oil? I was told that the new lighter oils will
cause this and that the answer is to use less oil. In my case I was making a Bacardi Rum Cake from a mix. I may have been using canola oil, can't remember now, but I called Pillsbury and was told to cut the oil from 1/2 to 1/3 cup. Seemed to solve the problem. By lighter, I mean they are more fluid, if that's the right term.
cause this and that the answer is to use less oil. In my case I was making a Bacardi Rum Cake from a mix. I may have been using canola oil, can't remember now, but I called Pillsbury and was told to cut the oil from 1/2 to 1/3 cup. Seemed to solve the problem. By lighter, I mean they are more fluid, if that's the right term.
gayle-mo
Well-known member
I'll post the recipe when I have time to dig it out. Have projects going today....
My old recipe had grated carrots, oil, etc. Silver Palate has cooked mashed carrot. I liked that! I use canola oil.
Not sure what the difference really is.
Get back with ya ASAP! smileys/smile.gif
My old recipe had grated carrots, oil, etc. Silver Palate has cooked mashed carrot. I liked that! I use canola oil.
Not sure what the difference really is.
Get back with ya ASAP! smileys/smile.gif
gayle-mo
Well-known member
There was a thread on this very topic on Gail's last year.....
But don't remember if anyone ever came up with a cause.
I left mine layers in the pans the allotted time to cool. Even tried baking at 25 degrees lower temp for longer time and nothing helped.
It was irritating but they still tasted good! We sold them piece by piece. Weird thing was that I'd made the recipe several times before and they'd done fine.
But don't remember if anyone ever came up with a cause.
I left mine layers in the pans the allotted time to cool. Even tried baking at 25 degrees lower temp for longer time and nothing helped.
It was irritating but they still tasted good! We sold them piece by piece. Weird thing was that I'd made the recipe several times before and they'd done fine.
Posting the thread (URL and response from Marilyn)
Re: Need HELP with wedding type cakes I'm making... (Bonni (FL) formerly from NC)
Previous Message: Bonni... COMN - and more inside (Sandra in London)
Next: Thanks so much... (Bonni/FL)
Date: Mon, 13 Jun 2005 23:59:11 GMT
From: Marilyn in FL too
Bonni, having recently had my own "moment of insanity" regarding multi-layer angst-ridden cakes I used 1 + 1/3 recipes of Epicurious's
"chocolate layer cake" recipe to make a 10" +
8" + 6" stacked cake. The height is 2" on
all, which will differ from your 3". Should
you want the exact recipe quantities I used,
give a holler and I'll post it.
The cake comes out tasty, solid and easy to
split into layers. It does have a large
crumb, though, which caused a few anxious
moments during the base icing. This was
solved by shoving massive amounts of
buttercream into my face until I was
catatonic with sugar shock and didn't care
anymore.
Here are quantities that worked perfectly,
twice in 48 hours!
6" = 2 cups batter (rose to 1 7/8")
8" = 3.5 cups batter (same height)
10" = 5.5 cups batter
I put waxed paper rounds on the bottom, then
greased it, then used a wet cake-wrap on the
10", which came out nice and flat.
I believe it would stand up to the Dr. Suess
truncated shapes you're talking about.
However, a madeira or pound cake might work
even better if the icing will be a smooth
flat colorful fondant pressed onto the cake.
The "Cake Bible" uses double 6" layers rather
than 3" layers to get height.
Whatever you decide, make sure you take care
with the 14" cake. Definitely use a wet wrap.
(10 cups batter for 2"...or by weight: 725
grams if you're feeling metricy or 4 pounds
3.5 ounces if you don't give a hoot about the
symmetry of decimals.)
If you find a recipe and multiply it out, do
not use the same multiplier for the baking
powder. Too much can cause the middle of the
cake to fall (goofy logic, but true. Too
much baking powder causes too many air
bubbles; ergo cake falls before gluten can set.)
Good luck, crazy lady.
http://63.123.232.200/HyperNews/get/archive_swap60801-60900/60851.html
Re: Need HELP with wedding type cakes I'm making... (Bonni (FL) formerly from NC)
Previous Message: Bonni... COMN - and more inside (Sandra in London)
Next: Thanks so much... (Bonni/FL)
Date: Mon, 13 Jun 2005 23:59:11 GMT
From: Marilyn in FL too
Bonni, having recently had my own "moment of insanity" regarding multi-layer angst-ridden cakes I used 1 + 1/3 recipes of Epicurious's
"chocolate layer cake" recipe to make a 10" +
8" + 6" stacked cake. The height is 2" on
all, which will differ from your 3". Should
you want the exact recipe quantities I used,
give a holler and I'll post it.
The cake comes out tasty, solid and easy to
split into layers. It does have a large
crumb, though, which caused a few anxious
moments during the base icing. This was
solved by shoving massive amounts of
buttercream into my face until I was
catatonic with sugar shock and didn't care
anymore.
Here are quantities that worked perfectly,
twice in 48 hours!
6" = 2 cups batter (rose to 1 7/8")
8" = 3.5 cups batter (same height)
10" = 5.5 cups batter
I put waxed paper rounds on the bottom, then
greased it, then used a wet cake-wrap on the
10", which came out nice and flat.
I believe it would stand up to the Dr. Suess
truncated shapes you're talking about.
However, a madeira or pound cake might work
even better if the icing will be a smooth
flat colorful fondant pressed onto the cake.
The "Cake Bible" uses double 6" layers rather
than 3" layers to get height.
Whatever you decide, make sure you take care
with the 14" cake. Definitely use a wet wrap.
(10 cups batter for 2"...or by weight: 725
grams if you're feeling metricy or 4 pounds
3.5 ounces if you don't give a hoot about the
symmetry of decimals.)
If you find a recipe and multiply it out, do
not use the same multiplier for the baking
powder. Too much can cause the middle of the
cake to fall (goofy logic, but true. Too
much baking powder causes too many air
bubbles; ergo cake falls before gluten can set.)
Good luck, crazy lady.
http://63.123.232.200/HyperNews/get/archive_swap60801-60900/60851.html
Oops, didn't know that. Here's that thread too...
Hey, look at that, almost a year ago exactly!
http://63.123.232.200/HyperNews/get/archive_swap59401-59500/59446.html
With a little work, you can read the different replies.
http://63.123.232.200/HyperNews/get/archive_swap59401-59500/59446.html
Hey, look at that, almost a year ago exactly!
http://63.123.232.200/HyperNews/get/archive_swap59401-59500/59446.html
With a little work, you can read the different replies.
http://63.123.232.200/HyperNews/get/archive_swap59401-59500/59446.html