Tuesday, February 2, 2010

How do I prevent my cake splitting across the top?

My last attempt was unevenly risen, split and a little burned. Was my oven too hot, maybe? Or should I have cut the top halfway through the cooking time?How do I prevent my cake splitting across the top?
When you put the mix in the tin,draw out to the sides leaving an indentation in the centre..If it was burnt,you either left it in too long or the oven was too high...............How do I prevent my cake splitting across the top?
First make sure your mix is right..Yes your oven was too hot.After you set the correct temperature use the middle rack,Next if you still have trouble You can try adding a couple of table spoons of vegetable oil and if that didn't work try shutting off the oven 9 minutes early and let it cool in the oven. If this does not work put a small bowl of hot water on a rack with it while it cools.If you have honestly tried all of this and still have a bad cake,go to a bakery ...good luck
try placing a dish of water in the bottom of your oven, this will help keep the cake moist while it cooks.





Before putting your cake in the oven, put a piece of greaseproof paper with a small hole in the middle on top of your cake pan.





This should help the cake to cook with a level even surface, works with fruit or sponge.
Either the oven was too hot or the mixture was too dry. The only way to get it right is to experiment. Oven controls are not precision instruments and you need a slightly wetter mixture in an electric oven than in a gas oven.
Try turning you oven down 25 degrees to 325 degree. Bake a little longer on lower heat and this should eliminate the problem.
your oven should normally be at around 350. you just kept it in for too long. take it out when you shake that pan in the oven and it doesnt jiggle
the baking tray was to little,make shure that you have a slightly bigger one for next time..
put less batter in.

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