Cake Recipe
I am learning to decorate but am having trouble with recipes for the cake. I have tried several and have the strips and the flower nails. They are breaking at the point when I pick them up to layer. Help! Could it be my convection oven? Is it better to bake on non convection? This is for the Larger layers, my smaller ones are fine!
Replies to This Discussion
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Permalink Reply by Deah on
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Anything larger than a 10" is more apt to crack or break if it isn't supported properly. You can't hold it at the edge and not support the middle. Try the white almond sour cream (WASC) recipe. It tends to be a more sturdy cake. I baked a 12" round this weekend with the bake even strips - no nail, and didn't have any trouble with it.
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Permalink Reply by Kim Miller on
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The directions for my convection oven say to never bake cakes in the convection cycle but to just use the regular setting. No idea if this caused your problem or not but it might help. I use the WASC recipe all the time and it stays moist and the layers easy to manage. Good luck in the future.
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Permalink Reply by Cindy on
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Thank you Kim. My Oven directions did not give this advice. It said convection was good for baking muffins, breads, etc..
Kim Miller said:The directions for my convection oven say to never bake cakes in the convection cycle but to just use the regular setting. No idea if this caused your problem or not but it might help. I use the WASC recipe all the time and it stays moist and the layers easy to manage. Good luck in the future.
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Permalink Reply by Karen Marie on
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A convection oven is good for muffins and bread because they get the heat to the dough or batter very quickly and you want oven spring for these items. However you DONT want the outside of the cakes cooking way before the inside so the best thing is NOT to use the convection setting but the radiant heat of a regular oven. And the convection setting with the air flow will dry out the cake faster.
Cindy said:Thank you Kim. My Oven directions did not give this advice. It said convection was good for baking muffins, breads, etc..
Kim Miller said:The directions for my convection oven say to never bake cakes in the convection cycle but to just use the regular setting. No idea if this caused your problem or not but it might help. I use the WASC recipe all the time and it stays moist and the layers easy to manage. Good luck in the future.
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