when i remove my cakes they sometimes have deep cracks in the middle
2007-02-02 06:29:35 · 12 answers · asked by curious g 1 in Food & Drink ➔ Other - Food & Drink
You are probably baking them too long...use a toothpick to check for doneness and start checking at the shortest time recommended on recipe. It's a long- shot but make sure your oven thermastat is working properly.
2007-02-02 06:38:52 · answer #1 · answered by nin 5 · 0⤊ 0⤋
Keep them in the oven until the oven cools. Changing temperature quickly causes the cracks. If you cook a cheese cake: put the form in a baking pan and put water on the bottom of the baking pan. It keeps the cheese from drying out and cracking.
2007-02-02 14:35:03 · answer #2 · answered by Ron P 3 · 0⤊ 0⤋
You want to take the cake out before it completely cools. If you are doing this then you want to coat the pan with either a spray or butter/shortening and flour, depending on the cake you are making.
2007-02-02 14:34:14 · answer #3 · answered by Michael J 2 · 0⤊ 0⤋
Sometimes if you open the oven to check the cake, that can cause cracking in the surface. Resist the urge and just peek through the oven window.
2007-02-02 14:35:32 · answer #4 · answered by Sweet Tooth 5 · 0⤊ 0⤋
You are not letting them cool enough. Let them stay in the pan until they are cool to the touch. When you take them out of the pan when they are still warm, they are soft and lose their shape which then creates the cracks.
2007-02-02 14:33:44 · answer #5 · answered by Molly SH 4 · 0⤊ 0⤋
Let your cake cool.
If the cakes center is higher than the sides, don't turn it out upside down. Cool and gently remove it and place it back on it's flat bottom. you can cut the higher top off with a serrated knife if you want to add another layer.
Best wishes!
2007-02-02 14:37:30 · answer #6 · answered by GiGi 4 · 0⤊ 0⤋
It could be you need to add just a little more water to the recipe because the batter is drying out to fast as it bakes (could be this dry time of year). Or, it could be that you're trying to remove them from the pan before they've cooled enough. Hope that helps!
2007-02-02 14:33:00 · answer #7 · answered by Zebra4 5 · 0⤊ 1⤋
it's not cool enough my trick for this is putting the cake in the freezer for a few minutes and not only will it not crack it will also be very moist
2007-02-05 15:04:37 · answer #8 · answered by Anonymous · 0⤊ 0⤋
add some more aromated cooking oils ... it prevents the cake from getting dry
2007-02-02 14:32:44 · answer #9 · answered by Pax2U 2 · 0⤊ 0⤋
You need to let them totally cool first and use Pam.
2007-02-02 14:32:53 · answer #10 · answered by Anonymous · 1⤊ 0⤋