Sometimes bulges in the center, sometimes cooks on the sides and not on the top.
2007-04-18 05:06:36 · 12 answers · asked by Kavitha G 2 in Food & Drink ➔ Cooking & Recipes
Form experience, I would say that the oven is cooking too fast. Simply drop the temp and cook longer than required. Getting an oven thermometer is not a bad idea either.
2007-04-18 05:40:40 · answer #1 · answered by Cormeliusb 3 · 0⤊ 0⤋
sounds to me like the heat in your oven isn't even. try putting an oven thermometer inside your oven in different locations each time and see if it comes out the same when you set your oven to the same temperature. if that doesn't help, try using a better quality set of baking pans. sometimes older or cheaper pans don't cook evenly because the metal they are made of isn't even. they don't transfer the heat evenly to your batter. if that doesn't help, throw out your baking powder and buy a new box. it can get old and not rise properly. hope those ideas help you!!! good luck, grmmy net
2007-04-18 12:13:26 · answer #2 · answered by grmmynet 2 · 0⤊ 0⤋
I took a cooking class, I was told that if you open the oven while the cake is cooking the cake will not rise.
2007-04-18 13:54:23 · answer #3 · answered by ♥RaCheL♥ 6 · 0⤊ 0⤋
Funny answers......lol
Ok.....if your cake poofs up in the middle and cracks then it is cooking too fast.
If the sides cook first and then the middle you mixed the batter too much and broke down the gluten's in the flour..even box mix. When it says 50 strokes or 1 minute then that's what they mean.
Go to wally world and get an oven thermometer, it will help
2007-04-18 12:23:15 · answer #4 · answered by sportyconnie 3 · 1⤊ 0⤋
Sounds like it's the oven. If temperature isn't maintained and heat isn't distributed evenly, a cake will not bake properly. Also, check the pans you're using, and use the type recommended for what you're baking (i.e. loaf pan for pound cake).
Good luck!
2007-04-18 12:11:02 · answer #5 · answered by mjkl1 3 · 0⤊ 0⤋
try this: to regulate the temperature in the oven and around the cake pan itself, try a bain-marie, which is a larger pan filled with water and then the cake pan in it. This is usually used for cheesecakes to prevent cracking, but I've used it on my cakes and it comes out great.
See this link for more info:
http://en.wikipedia.org/wiki/Bain-marie
2007-04-18 12:10:57 · answer #6 · answered by kristi 3 · 0⤊ 0⤋
it can actually be a number of things besides heat. start with your mix could be stale,or over mixed or undermixed.type of pan to thick or to thin to dark or light. racks in the oven to high or to low,water temp when adding to mix,humidity in your home,elevation you see its a number of possiblities. i took a cake decorating course in college they gave me these real cool cloth strips. you can by at walmart. they are white on one side and metalic grey on the other you wrap it around the outside of your pan and it helps evenly regulating the heat.there is even a aluminum insert to plave in the center of your mix which allows heat to enter the center of the cakes.
2007-04-18 12:22:20 · answer #7 · answered by gubwv 3 · 1⤊ 0⤋
u might want to checl you temperature on the oven it might be too high, i use 350 degress and my cake loos great it will rise and cook evenly
2007-04-18 12:19:07 · answer #8 · answered by Anonymous · 0⤊ 0⤋
Your oven is not level and cooks unevenly.
2007-04-18 12:15:01 · answer #9 · answered by gerdie65 5 · 0⤊ 0⤋
You need enough powder and egg if you want it to rise up more.
2007-04-18 12:13:39 · answer #10 · answered by Anonymous · 0⤊ 0⤋