My 3" Deep Cakes Never Turn Out Right (argh)! Please help!Hi all, Though I have made quite a few cake toppers, I haven’t really made many cakes yet, so am a little inexperienced on that front. Every time I bake in my 3" deep cake pans the cakes never turn out right. They are usually either: Not cooked in...
Though I have made quite a few cake toppers, I haven’t really made many cakes yet, so am a little inexperienced on that front.
Every time I bake in my 3" deep cake pans the cakes never turn out right.
They are usually either:
- Not cooked in the center (though I have now solved that I think, by piercing it with a knife to check).
- Are too moist, making me feel they may be under cooked.
- Or they have moist spots throughout.
- Have a drier more cake like texture towards the sides, but are still denser in the middle.
- Plus the texture of the cakes are just not pleasing, too dense (not light and fluffy).
Does anyone have any advice on how I can get the cakes to cook up:
- Nice and tall.
- Not too moist, but light and fluffy.
- and maybe a better suggestion on how to test for done-ness (it feels like Russian roulette every time I bake :-/ )
- How much batter should I be adding (1/2 or 2/3 full)? (I filled to 2/3 when I baked the 6" carrot cake).
- Should I leave the cake out to cool completely on the bench or is it correct to wrap it with a little bit of heat left in it to make sure it doesn’t dry out?
- Could wrapping the cake up with a little bit of warmth left in it be causing the cake to be overly moist?
What I’ve tried so far:
- Using moisten towel strips on sides (has made things a bit better)
- Always using a flower nail style heating core (even for 6").
Cake Types I’ve been baking recently that had these results:
- Carrot Cake (has 1 cup vegetable oil and 3 finely grated carrots)
- Chocolate Mud Cake (melted butter method)
Sorry for the inundation of questions; I just want to be able to feel more confident of the results when I bake a cake :-/
Thanks in advance for any advice or links.