Self Taught Decorators Club

Comment by Danielle Dyskin on November 21, 2011 at 9:59pm

Thanks June, "A slice of heaven" said yesterday that she used to use a pan of water on the shelf below the cake.  I have been unlucky trying the strips and am always looking for a solution to the dreaded "large cake" volcano.

Comment by June Kowalczyk on November 21, 2011 at 10:36pm

All those "methods" are ways of conducting heat to circulate & bake the cake evenly. I have a oven that can just bake or convection bake. But even tho the air "circulates" in my oven, that doesn't prevent the cake from doming. Convection speeds up baking process, so most times with my cakes, I don't use it. I want long & slow. The "heat" is needed in the pan, to conduct heat evenly their. That is where you prevent the doming. There are certain types of cakes, & other things you use a pan of water for, but to get even baking & no dome, that is not what you use.

Comment by Sweetykakes on November 23, 2011 at 2:07am

I have used a pan of water when baking cakes fro over five years. this method worked the best for me. For some reason the water is turned into steam and when the water has evaporated for me the cake is done, leveled with soft tops bottoms and sides. i have been using the heating core for about two years. I alsouse the nails. If i am baking in a sheet pan I will use two to three nails. i use the cores for cakes larger then a 10" round. Of all methods I prefer the water, this method made for a moist cake with soft sides and bottom with out the use of anything but a parchment circle.  

Comment by Patricia Sweetland on November 23, 2011 at 8:24am

I heard that if you pour lemon soda (7up)over a bake cake it will be moist.. anyone here try this method before, I need to know..

Comment by June Kowalczyk on November 23, 2011 at 9:14am

Well, "steam" will certainly make your cake moist, but doesn't prevent doming.  It is really your pan, the lighter the pan, ie: aluminum as opposed to darker non-stick coated, the less likely hood of doming. This is really pure food science.  The sides of your pan heat up 1st, therefore the cake rises faster there. That is why you wrap the sides, or put in a core, or rose nails. The wraps keep the sides cool, giving the middle of cake time to rise with the sides of the cake.  The core/nails draw the heat away from the sides to the middle of  the cake to do the same thing.

As far as pouring soda over a cake for moistness.  Freezing the cake wrapped in plastic wrap & tin foil for a couple of days will achieve the same thing. I make a dense sort of pound cake, and when it is cool, poke small holes in the cake and pour a very small amt of liqueur into the holes. You don't want to too much, or cake will be mushy. I have heard of bakers spritzing there cake with diluted sugar syrups, liqueurs, etc., letting the cake absorb, then on with the icing. If you ever want answera to some of these questions, check out "The Cake Bible" book, or go to the authors website: Rose Levy Beranbaum.  She has amazing info on her site and in her book about this sort of stuff.

Hope this helps.  Happy Caking :0)

 

Comment by Kimberly M. Young on November 23, 2011 at 10:17am

I have read Rose's book...love it...I always go back to it when I have questions...I am still trying to find a buttercream recipe that can be made in bulk and isn't so sweet...can't stand the sweet stuff....

Comment by Patricia Sweetland on November 23, 2011 at 1:07pm

Thank you June.. Happy Thanksgiving...

Comment by June Kowalczyk on November 23, 2011 at 2:53pm

If you are looking for a easy, not so sweet icing, make the "flour" icing. I posted my recipe here. I tweaked it by adding some icing sugar & meringue pwdr.
Happy Thangsgiving to all my American friends on CWB.
I am Canadian, & we celebrated way back in early Oct.
Don't know you cope with 2 major holidays only a month apart!!

Comment by Linda Wolff on November 23, 2011 at 9:27pm

Two, June? We have New Years to contend with too! lol

Love all of the advise you gave on baking with the nails, water, damp towels and any other advise. I guess I must be a real dunce, because I just take a flour sacking towel and press the dome of the cake down once I take it out of the oven. Works every time.

Comment by June Kowalczyk on November 24, 2011 at 8:06am

Yes, I have done that also with a clean T-towel. Kinda scary for 1st timers tho.

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