 |
| Author | Post |
|---|
Shirley
Guest
| Joined: | |
| Location: | |
| Posts: | |
| Status: |
Offline
|
| Mana: |  |
|
Posted: Sat Nov 25th, 2006 04:10 am |
|
| I baked this cake for thanksgiving and could not serve it, the slice I tried both yesterday and today I had to throw it away. The cake came from the oven very, very heavy, the top crust was hard, and it tasted as though something was not there, but before I began, I got all of my ingredients together, and made no substitutions, and I followed the directions to the letter. What could have gone wrong, that was a lot of money wasted in that cake
|
bessnfloyd
Administrator
| Joined: | Mon Jan 26th, 2004 |
| Location: | Miami, Florida USA |
| Posts: | 294 |
| Status: |
Offline
|
| Mana: |   |
|
Posted: Sat Nov 25th, 2006 04:34 am |
|
I've had a few disasters like that. My first thought is that either you left out the baking powder, mistook something else for baking powder (like corn starch, for instance) or possible humidity has gotten to the baking powder and ruined it.
Other possibilites: too little liquid, double sugar, use of bread flour instead of all-purpose or way overbeating if you used regular flour. I'm asking ChefAl, he may be able to add something. By the way, you didn't use a microwave, did you?
____________________
Bess W.
|
ChefAl
Member
| Joined: | Tue Jan 27th, 2004 |
| Location: | Dayton, Ohio USA |
| Posts: | 25 |
| Status: |
Offline
|
| Mana: | |
|
Posted: Sat Nov 25th, 2006 09:11 pm |
|
Wish I could see the recipe and the instructions ,...
A couple things to add to what Bess metioned:
Did you use something with an "over-headed" heating element [i.e., a toaster oven, or your broiler, unit in the oven.]??
Was your cooking vessel the proper size for the recipe [maybe it called for a 16" by 24" sheetpan, but you used an 8" by 10" baking dish]??
CHEFAL
Last edited on Sat Nov 25th, 2006 09:16 pm by bessnfloyd
____________________
"There is no instance of a country having benefited from prolonged warfare." - - SUN TZU
|
bessnfloyd
Administrator
| Joined: | Mon Jan 26th, 2004 |
| Location: | Miami, Florida USA |
| Posts: | 294 |
| Status: |
Offline
|
| Mana: | |
|
Posted: Sat Nov 25th, 2006 09:18 pm |
|
| Those are great possiblities, ChefAl, but actually, as to size of baking pan, I think only a shallower (wider) pan could get those results; a smaller (and therefore deeper) pan would probably lead to underbaking and gooeyness, wouldn't it? Last edited on Sat Nov 25th, 2006 09:19 pm by bessnfloyd
____________________
Bess W.
|
ChefAl
Member
| Joined: | Tue Jan 27th, 2004 |
| Location: | Dayton, Ohio USA |
| Posts: | 25 |
| Status: |
Offline
|
| Mana: | |
|
Posted: Mon Nov 27th, 2006 11:34 am |
|
Yes, that is correct ,.....
my thinking was, if cooked long enough, to cook thru the "gooeyness", it would be hard on top, and the cake would be very "heavy".
Who knows ?
____________________
"There is no instance of a country having benefited from prolonged warfare." - - SUN TZU
|
Current time is 08:17 am | |
|
|
|
|
