Cakes that shrink

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Permalink Reply by JJ Becker on June 25, 2011 at 11:00pm

There is a lot of science behind why your cake is losing volume, and  a number of environmental factors that would cause your cake to shrink more or less.

 

 Any cake is going to shrink a little after baking becaue it continues to evaporate moisture as it cools, additionally the same science that makes anything expand when it is hot and shrink when it is cool applys to your cake while it is still fresh.  The reason your cake rises in the oven is because air bubbles trapped in the batter get hot and begin to expand.  As this is happening the ingredients begin to undergo a change due to the presence of heat; the evaporation of the liquid ingredients, and chemical reactions that are triggered by and ones that are effected by heat and the dissipation of moisture from the suspension.  The ingredients re shape themselves around the expanding pockets of hot air and form membranes enclosing the bubbles.  As the cake cools the individual bubbles shrink as well and so your whole cake ends up a little smaller in volume.

 

An easy way to demonstrate how this happens is to put a little water in a ballon and fill it up part way with air. tie the end, and put it in the microwave on low heat and watch it blow its self up, then put it in a glass of cold water and watch it shrink

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Permalink Reply by Karen Marie on July 27, 2011 at 8:02pm

Sweet how long did you bake the cakes for and do you have an accurate thermometer in your oven to make sure your   oven is baking at the right temperature? That can also have alot to do with it. And how much did they shrink?

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Permalink Reply by Jen Howard on August 8, 2011 at 5:11pm

You're kinda like Bill Nye the Science Guy, only with cake!  :) 
JJ Becker said:

There is a lot of science behind why your cake is losing volume, and  a number of environmental factors that would cause your cake to shrink more or less.

 

 Any cake is going to shrink a little after baking becaue it continues to evaporate moisture as it cools, additionally the same science that makes anything expand when it is hot and shrink when it is cool applys to your cake while it is still fresh.  The reason your cake rises in the oven is because air bubbles trapped in the batter get hot and begin to expand.  As this is happening the ingredients begin to undergo a change due to the presence of heat; the evaporation of the liquid ingredients, and chemical reactions that are triggered by and ones that are effected by heat and the dissipation of moisture from the suspension.  The ingredients re shape themselves around the expanding pockets of hot air and form membranes enclosing the bubbles.  As the cake cools the individual bubbles shrink as well and so your whole cake ends up a little smaller in volume.

 

An easy way to demonstrate how this happens is to put a little water in a ballon and fill it up part way with air. tie the end, and put it in the microwave on low heat and watch it blow its self up, then put it in a glass of cold water and watch it shrink

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Permalink Reply by Sweet-Heaven on August 14, 2011 at 6:57pm

Hi Karen... sorry for delay my reply... I found it the mistake.... I set up my oven in 325 F but really my oven have more temperature... so I bought a thermometer and I put into the oven by see the real temperature... Now my cake look perfect.... thanks... I m learning every day ... thanks for your help..

Karen Marie said:

Sweet how long did you bake the cakes for and do you have an accurate thermometer in your oven to make sure your   oven is baking at the right temperature? That can also have alot to do with it. And how much did they shrink?

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