When you bang the pan on the counter, you need to do it several times. And you may already do that, so forgive me if I'm suggesting something you are already doing. Do you place your cake pan on a cookie sheet? If not, try it and see if it stabilizes things. If it turns out the same, cover all mistakes with lots of frosting! <Smile>.
Jennifer On 11/17/11, Sisi Ben-Simon <[email protected]> wrote: > Well I don't know about cake mixes. I don't like to use them. > > Sisi > ----- Original Message ----- > From: "carollablady" <[email protected]> > To: <[email protected]> > Sent: Friday, November 18, 2011 12:39 AM > Subject: Re: [CnD] 9x13 cake problems > > >> When I did spread the batter evenly, the cakes were worse than when I >> thinned out the center. The cake mixes are usually for 9x13 recipes. I >> would suppose the cake mix people would have made sure the ingredients >> were reasonably incorporated into the mix, although I do try to mix >> thoroughly, but not enough to overmix. I don't know what other things I >> can change. Other things bake fairly accurately. It is just the larger >> cakes that don't come out right. >> >> Carol >> >> >> >> On 11/17/2011 5:20 PM, Sisi Ben-Simon wrote: >>> Hi Carol, >>> >>> you need to try and spread the batter as evenly as you can inside the >>> pan. Before that make sure all engrediants are mixed properly so you >>> don't have most of the baking soda or powder in the middle and not >>> enough on the sides. Sometimes the batter tilts a little to the middle >>> or to one side on the way from the counter to the oven, so the cake >>> looks kind of fuhny when it's out of the oven. I'm thinking maybe the >>> batter you make is not enough for the size of the pan? Not sure but it's >>> possible. >>> >>> hth >>> Sisi >>> ----- Original Message ----- From: "carollablady" <[email protected]> >>> To: <[email protected]> >>> Sent: Thursday, November 17, 2011 11:59 PM >>> Subject: [CnD] 9x13 cake problems >>> >>> >>>> Can someone tell me what I am doing wrong with my 9x13 cakes? They >>>> always come out thin around the sides, maybe 3/4 inch thick and very >>>> thick in the middle, maybe over 2 inches thick. I have tried turning >>>> down the temperature for baking. I spread the batter (when it is thick >>>> enough to do so) toward the outside edges of the pan, leaving a >>>> thinner middle section. No matter what I do, the cakes always seem to >>>> come out this way. The funny thing is that there is this little short >>>> rim around the edge of the cake and all of a sudden, the middle >>>> portion just rises up, sort of like a big egg laying in a nest. I am >>>> glad to have any suggestions. Thank you. >>>> >>>> Carol >>>> >>>> >>>> _______________________________________________ >>>> Cookinginthedark mailing list >>>> [email protected] >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>> >>>> __________ Information from ESET NOD32 Antivirus, version of virus >>>> signature database 6639 (20111117) __________ >>>> >>>> The message was checked by ESET NOD32 Antivirus. >>>> >>>> http://www.eset.com >>>> >>>> >>>> >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> __________ Information from ESET NOD32 Antivirus, version of virus >> signature database 6639 (20111117) __________ >> >> The message was checked by ESET NOD32 Antivirus. >> >> http://www.eset.com >> >> >> > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
