The other day I made a chocolate cake, and when I pulled it out, one side
was much higher then the other. It was pretty funny, when I cleaned the oven
I put the rack in crooked.
But to help with levelness, make sure the batter is even in the pan. Most
people dump the batter in the middle then spread it out, but the middle
still ends up with a little more batter. It does not take much to make the
middle rise more. I spread it out good, then pick the pan up and tilt it
around in a circle. This helps get the batter from the high spots to the
lower spots. I then bang the pan on the counter a few times, and let it sit
for a few minutes.
Michael
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of carollablady
Sent: Friday, November 18, 2011 6:22
To: [email protected]
Subject: Re: [CnD] Cakes rising higher in the middle.
Well the story helps me feel a little better. I have gone to making cakes
in a tube (bundt) pan because of the really puffed up middles for 9x13.
They work better, but there are occasions when the tube cakes are not
preferable. I will look into the strips. Would it work to set the pan
inside another pan? Would it be good or bad to put water in the outer pan?
Thanks.
Carol
On 11/18/2011 7:14 AM, [email protected] wrote:
Hi, Carol,
Often, a cake will rise higher in the middle than on the sides. If you
are looking to get a perfectly flat, level cake, it may not be possible.
But, one solution is, strips that you soak in water and put around the
outside of a pan. They insulate the pan and allow the cake to rise more
evenly. The strips can be gotten at a kitchen store, or a baking supply
store.
Some cakes cook better in a tube pan; you may want to try that as well and
see if that gives more satisfactory results.
Here is a cake baking story for you which may make you feel better. My
family had a favorite spice cake which we made every year for my father's
birthday. The cake would often come out flat, or sink a little in the
middle. One year, I played with the ingredients a little, adding a little
more baking soda, and an extra egg, hoping to make it rise better. The
opposite happened. Both layers came out looking like some one had sat in
the middle of each one. The sides rose and the middle sank.
We propped it up with a soup bowl in the middle to level it out. The cake
itself tasted delicious; the texture was fine!
We abandoned that recipe after that and haven't made it since. I think it
is one of those cakes that might want a tube pan.
Hope this helps.
Blessings,
Alice
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