18 cake marathon
This is a first for me! 18 cakes at one time, but it only took about 6 hours total, including cleanup after each set of 3 cakes. Wasn't bad at all. lol Just loved finding out about the parchment paper idea. And I was able to take every one of the cakes, all 18, out of the pans by lifting them out still in the paper, then removing it before it could cool off & stick. I just love this stuff! Anyway, here we have the 6 layers, with 3, 6" cakes, per layer, and each layer is a different flavor! I hope they all taste as good as they smell! Luckily I have the spare fridge in the basement.
Never imagined I would ever be doing something like this! They are in the fridge now cooling, so I can start torting, filling, & stacking for tomorrow! The aim is to end up with 3 finished 6 layer cakes. They are for a Mother's Day family gathering, my sister's BD, and my son's BD, all on Saturday & Sunday.
They are going to be naked cakes, no frosting on the top or sides. Well, maybe some on the top of one of them, but I am going for the bare effect with these. At least, that is the plan for now. Will have to wait & see how they look before I put it in stone!
And, Yes, there are 18 cakes in there. Why so many, you may ask?!? Because each box made '3' 6" cakes. I used '6' boxes to get the 6 flavors I needed. Simple math; 3 x 6 = 18. lol
So I will end up with '3' cakes, instead of 1, '6' layers tall (unless they topple over?!!) Whoopie!!
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Comment by Katy Nott on May 12, 2014 at 6:40am
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All the cakes look awesome Bonnie - so inviting to just dig into.
Don't worry about the Mother's Day thing -we have already had it in the UK some weeks ago, so it wasn't Mother's Day yesterday for us lol!
As for the cooking times, I am completely stumped. I have no idea what the issue could be. Can I suggest that you post a discussion in the main forum so that all members will see and maybe someone will have an answer!
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Comment by Bonnie Willey on May 11, 2014 at 10:48pm
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Confession time!
We will start with the fact that I built a 3rd identical cake at the same time that I put my sister's cake together.
You gals, & guys, can quit laughing now! It finally hit me between the eyes! Could hardly miss it, what with all that cake still in the fridge...
When I initially said that 18 cakes would yield '3' 6 layered cakes, you guessed it, I did not allow for having to tort the cakes! So now I still have enough cake to do 3 more 6 layer cakes! Just this morning the minister was speaking on the subject of friends. He said that people today would have trouble naming 6 true friends, if asked. Well, I can safely say that I know 3 more to help with my last 3 cakes! lol
Have a blessed day!
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Finally! I now have pics of the finished product! I left my camera there yesterday, & just got it back in church this morning. I took the cakes to the mother's Day gathering in 3 pieces, with the intention of putting them together on site. When I got there, everyone liked them 'as is', and did not want me to stack them, so that was that. So much for my grand plans! lol
BUT!!! All is not lost! Remember, I made a lot of cake! So today I took my sister her BD cake, and she let me stack it!! So below is my version of a 'Naked Hawaiian' Cake.
The layers & flavors are the same in both cakes. Starting at the bottom, and working up, we have:
#6 (bottom)- A lemon cake with lemon/lime flavored marshmallow buttercream, topped with lemon, & lime, flavored GummyGel gems, and grated lemon & lime.
#5- To complete this pair of light & dark, we have a pure mint chocolate cake with pure mint flavored marshmallow buttercream, topped with pure mint flavored GummyGel gems, & grated chocolate. (pure mint, not peppermint)
#4- A pineapple coconut cake with coconut flavored marshmallow buttercream, topped with grated coconut flakes & grated pineapple.
#3- To complete this pair of light & dark, an orange chocolate cake with orange flavored marshmallow buttercream, topped with orange flavored GummyGel gems.
#2- A golden yellow cake with vanilla & almond flavored marshmallow buttercream, topped with sliced strawberries & grated dark chocolate.
#1 (top)- A fudge chocolate cake with vanilla & almond flavored marshmallow buttercream, topped with a sprinkle of powdered sugar, then 3 pools of the marshmallow buttercream with 3 of the juiciest big red strawberries I could find!!
And YES, it was worth it!
(My confession will come next)haha
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Katy, thank you so much for taking time out of your Mother's Day for my problem. It could have waited till you had more time, really!
On #1 below, I have an oven thermometer, and it says the temp is right. And I always wait about 20 minutes before using the oven.
#2,
I was using the 6" pans this time, & put 1 1/3 cups batter in each, about 2/3s full. But it happens no matter what size or shape pan I use. I am now using the Wilton pans, but the same thing is still happening.
I usually use bakers grease, equal amounts of flour, Crisco, & oil, to line the pans. I sometimes, but not always, use parchment paper in the bottom, mostly because I forget it till it is too late. lol
I have to make allowances just to bake biscuits! If it says 400 for 12 minutes, I have to do 425. And BOTH of my ovens can't have a hole in them at the same time! Or can they??? lol
This method of using the parchment paper on the sides, is something I just found out about. I have been having to 'overbake' (is the only way I know of to describe it) for so long, I can't remember when it started. But then you must remember, that in the past, I only baked biscuits. It wasn't that important that I had to crank up the temp in the oven, no big deal.
Now that I am into cakes, it has become an issue. And so much more important than a pan of biscuits., and I am always afraid of drying everything I bake out! Just this week, I did a cake that appeared done, the toothpick came out clean, so I took it out of the oven. All this was with the additional time in the oven. But the cake was not done, and fell terribly. Was not fit to eat, just not DONE! WET inside!
Thus, my problem... I hope I am the only one having this problem. I really feel silly telling you all this, but I was hoping that there would be a big FLASH- light bulb time- and we could find a solution! Who knows, maybe I just have 'those 2 ovens' that are just those 2 ovens! One is 20 yrs. old, & the other was new last Christmas.
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Well that is a bit of a mystery if it's happening in both ovens. 350 to me I think is Gas Mk 4, which is usually what I cook a cake at, box mix or otherwise. Box mix timings are usually pretty much bang on for me, so I don't think it's there timings. Which leaves 2 possibilities that I can think of
1. Your thermostat is out on both ovens and is not registering the right temperature. Unlikely, I know, but perhaps worth buying an oven temperature gauge to check them out.
2. It's something to do with your tins or your lining thereof. So -
are you using a smaller tin than the mix suggests? If so, that will mean the mix is deeper and will take longer to cook
The parchment round the sides and coming over the top of the tin, whilst giving you a lovely bake, will reduce the speed at which the heat gets to the cake, hence longer cooking time. So does this happen even if you don't line the sides of the tins?
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Mornin Katy!
Happy Mother's Day to all!
I am on my way to church with my son & family, then to lunch with my hubby, followed by my grandson's soccer game, then to my sister's to give he her 6 layer' Naked Hawaiian Cake'! lol It is for her __th BD.
So that will give you all time to think on my little problem. I have 2 stoves, which means 2 ovens, in my kitchen. One is electric & one is gas. Every time I cook a cake, in either one, I usually up the temp to 360, then use the pins/flower nails in the pan also. Now here's my dilemma, I still have to add 15-20 minutes cooking time, EVERYT TIME, to get them done! WHAT am I doing wrong??? Every cake box out there can not be that far off on their cooking times! lol
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lol Bonnie - love to hear the enthusiasm in your comments! Isn't it funny how the simple things give us such pleasure? It never ceases to delight me when a cake does what it's supposed to do and comes out of the oven all lovely and risen!
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As you can see, the cakes were able to rise up, out of the pan even, and yet keep their shape.
Then I was able to just pick up on the paper, and the cake came with it!! The easiest I have ever had a cake come out of a pan! Not that I have had that much experience with it, but I love it!! After placing the cake on the cooling rack, I peeled off the paper, and it removed easily. Then I immediately brushed on the simple syrup, covered the cake with saran wrap, and put them in the fridge to cool, not on the rack. At the party, everyone commented on how nice & moist the cakes were. I could listen to that all day long! My Mom's recipe book in the background there, has her picture on the front of it too!
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Wow, it looks like I missed a lot while messing around in the kitchen...lol
Katy, thanks you for your critique of my cakes! I was pleased with them.
And Betty, I picked up on the straw trick on this site a few months back, another good reason to join!
Hi June! I frequentlu use parchment in the bottom of my pans, but this time I am talking about around the cake itself, see pic. I just love it!
They ALL came out of the pan without a hitch!!! And rose well, & kept their shape!
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btw - the cakes look great - well risen, nice and uniform and flat. Wish I had a fridge like that - I'm constantly shifting stuff about to try and fit cakes in to cool.
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