Cake tips?

abibble · 11-07-2013, 10:20

There's most likely a thread on this already as I'm pretty sure they're 'common' problems when baking cakes.

Anyway here are the issues I have with my sponge cakes.

- the bottom is usually hard. So hard the occasionally a chunk comes off.
- my mixture seems to always be very thick and airy like a mousse. Is this good or bad?
- it's usually quite dry, even when I brush it with a sugar syrup / fruit juice (as advised by Mary Berry).
- it doesn't rise as well as I'd like. When it does - the middle usually domes and then it dipes and rises towards the edge. So it's like a hill with a slight 'moat' around it.

What am I doing wrong? My cousin suggested taking it out earlier but I take it out as soon as the cake 'tester' think comes out clear. I'm afraid of taking it out earlier in case it's not baked all the way through.

Andy Birkenhead · 11-07-2013, 11:04

I bake my cakes at a lower temperature for a bit longer - 150 degrees for at least 30 minutes or until the tester (a metal skewer in my case) comes out clean.

abibble · 11-07-2013, 11:06

Is that C or F? I may try that tbh. My cakes usually seem to be done in 20 minutes so I think I may have the temperature too high.

Utopian Girl · 11-07-2013, 11:06

Like abibble - I'd like to know how to stop my fairy cakes/ cupcakes rising to a point in the middle - I want nice, flat tops.
The texture of the cakes are fine.

stud u like · 11-07-2013, 11:24

Quote:

Originally Posted by Utopian Girl

Like abibble - I'd like to know how to stop my fairy cakes/ cupcakes rising to a point in the middle - I want nice, flat tops.
The texture of the cakes are fine.

It may be that the temperature is too hot. Cakes are baking before they are given a chance to properly rise.

It can be enthusiastic over mixing.

It can be too much air.

The type of flour.

Steam.

It can be the weather.

All kinds of conditions affect baking.

Victoria Sponge · 11-07-2013, 15:19

Quote:

Originally Posted by Utopian Girl

Like abibble - I'd like to know how to stop my fairy cakes/ cupcakes rising to a point in the middle - I want nice, flat tops.
The texture of the cakes are fine.

After baking, gently rub the back of a cold tablespoon on the tops.

Andy Birkenhead · 11-07-2013, 15:34

Quote:

Originally Posted by abibble

Is that C or F? I may try that tbh. My cakes usually seem to be done in 20 minutes so I think I may have the temperature too high.

That's 150 F

abibble · 12-07-2013, 14:48

Quote:

Originally Posted by Andy Birkenhead

That's 150 F

Aah thank you

. I shall try that next time.

Utopian Girl · 15-07-2013, 11:23

Thanks for your answers Stud & Victoria - I don't know how to multi quote your answers.

I definitely experience more of the 'pointed' cake tops when I'm baking in Turkey. Their marg is like play dough! I'm only going to buy butter this time! Yes, the weather could also be an issue as it even affects my laundry drying in creases let alone baking cakes! My carrot cake was fine (I use sunflower or rapeseed oil) but it was the fairy cakes that were a problem. Plus, out there you buy flour & seperate sachets of baking powder/ bicarbonate etc - so you have to judge things pretty much yourself.

Them yes my oven out there insists I use this top & bottom heat for baking sponges.

I'll definitely try the cold spoon tip too Victoria.

Thank you both.

cinabar · 15-07-2013, 20:41

My cake tips...
Find a good quality recipe and follow it, measure everything. Cake making is a science, its bests not to experiment.
Avoid opening the oven door unless you are sure the cake is almost done. Opening the door cools the oven and if the cake isn't ready it causes it to sink.

11-07-2013, 10:20	#1
abibble Forum Member Join Date: Nov 2008 Location: Manchester Posts: 1,665	Cake tips? There's most likely a thread on this already as I'm pretty sure they're 'common' problems when baking cakes. Anyway here are the issues I have with my sponge cakes. - the bottom is usually hard. So hard the occasionally a chunk comes off. - my mixture seems to always be very thick and airy like a mousse. Is this good or bad? - it's usually quite dry, even when I brush it with a sugar syrup / fruit juice (as advised by Mary Berry). - it doesn't rise as well as I'd like. When it does - the middle usually domes and then it dipes and rises towards the edge. So it's like a hill with a slight 'moat' around it. What am I doing wrong? My cousin suggested taking it out earlier but I take it out as soon as the cake 'tester' think comes out clear. I'm afraid of taking it out earlier in case it's not baked all the way through.

11-07-2013, 11:04	#2
Andy Birkenhead Forum Member Join Date: Jun 2009 Location: Birkenhead, Merseyside. Posts: 9,712	I bake my cakes at a lower temperature for a bit longer - 150 degrees for at least 30 minutes or until the tester (a metal skewer in my case) comes out clean.

11-07-2013, 11:06	#3
abibble Forum Member Join Date: Nov 2008 Location: Manchester Posts: 1,665	Is that C or F? I may try that tbh. My cakes usually seem to be done in 20 minutes so I think I may have the temperature too high.

11-07-2013, 11:06	#4
Utopian Girl Forum Member Join Date: Feb 2008 Posts: 7,610	Like abibble - I'd like to know how to stop my fairy cakes/ cupcakes rising to a point in the middle - I want nice, flat tops. The texture of the cakes are fine.

11-07-2013, 11:24	#5
stud u like Forum Member Join Date: Aug 2005 Location: The Sunny Side Of The Street Posts: 40,105	Quote: Originally Posted by Utopian Girl Like abibble - I'd like to know how to stop my fairy cakes/ cupcakes rising to a point in the middle - I want nice, flat tops. The texture of the cakes are fine. It may be that the temperature is too hot. Cakes are baking before they are given a chance to properly rise. It can be enthusiastic over mixing. It can be too much air. The type of flour. Steam. It can be the weather. All kinds of conditions affect baking.

11-07-2013, 15:19	#6
Victoria Sponge Forum Member Join Date: May 2006 Location: UK Garage, GoT, Brasil & steak Posts: 10,505	Quote: Originally Posted by Utopian Girl Like abibble - I'd like to know how to stop my fairy cakes/ cupcakes rising to a point in the middle - I want nice, flat tops. The texture of the cakes are fine. After baking, gently rub the back of a cold tablespoon on the tops.

11-07-2013, 15:34	#7
Andy Birkenhead Forum Member Join Date: Jun 2009 Location: Birkenhead, Merseyside. Posts: 9,712	Quote: Originally Posted by abibble Is that C or F? I may try that tbh. My cakes usually seem to be done in 20 minutes so I think I may have the temperature too high. That's 150 F

12-07-2013, 14:48	#8
abibble Forum Member Join Date: Nov 2008 Location: Manchester Posts: 1,665	Quote: Originally Posted by Andy Birkenhead That's 150 F Aah thank you . I shall try that next time.

15-07-2013, 11:23	#9
Utopian Girl Forum Member Join Date: Feb 2008 Posts: 7,610	Thanks for your answers Stud & Victoria - I don't know how to multi quote your answers. I definitely experience more of the 'pointed' cake tops when I'm baking in Turkey. Their marg is like play dough! I'm only going to buy butter this time! Yes, the weather could also be an issue as it even affects my laundry drying in creases let alone baking cakes! My carrot cake was fine (I use sunflower or rapeseed oil) but it was the fairy cakes that were a problem. Plus, out there you buy flour & seperate sachets of baking powder/ bicarbonate etc - so you have to judge things pretty much yourself. Them yes my oven out there insists I use this top & bottom heat for baking sponges. I'll definitely try the cold spoon tip too Victoria. Thank you both.

15-07-2013, 20:41	#10
cinabar Forum Member Join Date: Jun 2011 Location: West Midlands Posts: 60	My cake tips... Find a good quality recipe and follow it, measure everything. Cake making is a science, its bests not to experiment. Avoid opening the oven door unless you are sure the cake is almost done. Opening the door cools the oven and if the cake isn't ready it causes it to sink.

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Cake tips?