Sheet cakes and batter amounts
Ok I am using a chart on cake pans with the amounts of batter for each pan my problem right now is the quarter sheet pan since it's the only one I have right now. I made 3 cakes; the first one when I flipped it out to cool completely it fell apart. The second one the middle was higher than the pan and the sides were so thin that it too became a lost cause. The 3rd attempt I put 6 cups of batter in the pan. again the middle was clearly higher than the sides.
I cut off the middle to even it out before icing it. I have attached the picture of the cake. According to the chart it's to be 2 layers and 7 cups of batter. I have bake even strips but haven't used them on a sheet cake before. I live in Western Arkansas between the Ozark Mountains and the Ouachita Mountains in the River Valley. So the humidity loves to wreck havoc, I try to work with it the best I can. I am not sure what I am doing wrong, any suggestions are all welcomed. I am using a liquid measuring cup to measure the batter and found it to be more accurate than a dry measuring cup.
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Replies to This Discussion
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Permalink Reply by Danielle Musselman on
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you may have overmixed the batter and/or the oven could be too hot.
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Permalink Reply by Deah on
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You might try using flower nails (2) in you pan as heat conductors. It should help with the uneven rising. Oh, and have you tried the even baking strips?
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Permalink Reply by Jacqueline Martin on
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did you let your cake cool in the pan 1st before flipping it out to cook on rack -cool in pan then flip out on rack to cool. my 1/4th sheet pan which is 9x13 -i use 6 cups of batter and it evens out, of coarse i drop my pans on the counter about 6 times before going into oven --i have No Dome in the middle..i think danielle maybe right-an over mixing issue here
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Permalink Reply by Angela Mullican on
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I'm no chemist, so I don't know why this works exactly but if I use eggs directly from the fridge and cold water when mixing cakes - my cakes dome more. Working a full time job during the day keeps me from being able to leave butter and eggs out to have them room temperature. When I get off work I fly right into making cakes. So, I will use warm water in my recipe to counteract the very cold temp of the eggs. I don't deal with as much doming that way. :)
Also..... I cannot remember where I learned this trick (Maybe Alton Brown) but it works like a dream: I also tamp my pan quite a few times to get most of the air pockets to the surface before baking. I bake without any special baking strips. As soon as it comes out I put on my large silicone oven mitt and gently press on any domed areas. This will just squeeze the excess air right out. Don't press too hard or it gets too dense. I rarely use my cake leveler blade since going to this method. Just take care not to burn your arm on a hot pan. :) This technique doesn't work after the cake has cooled. I'm in North Alabama and the humidity is a booger here too. Hope one of these tips helps you out. Happy Caking!
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I hadn't thought about that, Angela. I always take my eggs and sour cream out of the fridge just before I use them. I'll see what happens when I allow them to come to room temp. Thanks for sharing.
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Permalink Reply by Kathy Kmonk on
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Lauri, I would encourage you to use the flower nails and the baking strips. I baked an 11x15 sheet the other day using just the baking strips (I totally forgot to put the flower nails in the pan before I poured the batter in) and the cake came out purfedtly level. I hate leveling cakes so I was really excited. Also, get a thermometer for your oven to check for temperature accuracy. Sometimes different ovens run a little hotter or cooler, this could also cause you troubles.
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let everything sit out for at least 30 min. that will help.
Angela Mullican said:I'm no chemist, so I don't know why this works exactly but if I use eggs directly from the fridge and cold water when mixing cakes - my cakes dome more. Working a full time job during the day keeps me from being able to leave butter and eggs out to have them room temperature. When I get off work I fly right into making cakes. So, I will use warm water in my recipe to counteract the very cold temp of the eggs. I don't deal with as much doming that way. :)
Also..... I cannot remember where I learned this trick (Maybe Alton Brown) but it works like a dream: I also tamp my pan quite a few times to get most of the air pockets to the surface before baking. I bake without any special baking strips. As soon as it comes out I put on my large silicone oven mitt and gently press on any domed areas. This will just squeeze the excess air right out. Don't press too hard or it gets too dense. I rarely use my cake leveler blade since going to this method. Just take care not to burn your arm on a hot pan. :) This technique doesn't work after the cake has cooled. I'm in North Alabama and the humidity is a booger here too. Hope one of these tips helps you out. Happy Caking!
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Permalink Reply by Sherrie Goolsby on
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Hi Lauri, I've found that when I'm baking a 1/4 sheet cake or larger, it needs to cool slightly longer that the 10 min. in the pan, so that it will not break or fall apart. I take the flat side of a cookie sheet and mash on the cake as soon as it comes out of the oven, and I have a perfectly flat top.
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Permalink Reply by Lauri Myers on
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Yes...hubby brought one home so that's what I rely on for oven temps.....thank you!
Kathy Kmonk said:Lauri, I would encourage you to use the flower nails and the baking strips. I baked an 11x15 sheet the other day using just the baking strips (I totally forgot to put the flower nails in the pan before I poured the batter in) and the cake came out purfedtly level. I hate leveling cakes so I was really excited. Also, get a thermometer for your oven to check for temperature accuracy. Sometimes different ovens run a little hotter or cooler, this could also cause you troubles.
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I never thought of that.....it really works?
Sherrie Goolsby said:Hi Lauri, I've found that when I'm baking a 1/4 sheet cake or larger, it needs to cool slightly longer that the 10 min. in the pan, so that it will not break or fall apart. I take the flat side of a cookie sheet and mash on the cake as soon as it comes out of the oven, and I have a perfectly flat top.
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Wow! Ok since we have similar weather climates I'll try that next time...
Angela Mullican said:I'm no chemist, so I don't know why this works exactly but if I use eggs directly from the fridge and cold water when mixing cakes - my cakes dome more. Working a full time job during the day keeps me from being able to leave butter and eggs out to have them room temperature. When I get off work I fly right into making cakes. So, I will use warm water in my recipe to counteract the very cold temp of the eggs. I don't deal with as much doming that way. :)
Also..... I cannot remember where I learned this trick (Maybe Alton Brown) but it works like a dream: I also tamp my pan quite a few times to get most of the air pockets to the surface before baking. I bake without any special baking strips. As soon as it comes out I put on my large silicone oven mitt and gently press on any domed areas. This will just squeeze the excess air right out. Don't press too hard or it gets too dense. I rarely use my cake leveler blade since going to this method. Just take care not to burn your arm on a hot pan. :) This technique doesn't work after the cake has cooled. I'm in North Alabama and the humidity is a booger here too. Hope one of these tips helps you out. Happy Caking!
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That another thought that I hadn't thought of either....everyone has given more insight to their own tricks on making sure that the cake doesn't dome....Thanks!
JACQUELINE MARTIN said:did you let your cake cool in the pan 1st before flipping it out to cook on rack -cool in pan then flip out on rack to cool. my 1/4th sheet pan which is 9x13 -i use 6 cups of batter and it evens out, of coarse i drop my pans on the counter about 6 times before going into oven --i have No Dome in the middle..i think danielle maybe right-an over mixing issue here
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