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The Watercooler
Cake Bakers?????
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<blockquote data-quote="Mattsmom277" data-source="post: 332557" data-attributes="member: 4264"><p>My layer cakes come out like deformed UFO's. They are truly awful looking. My oven is garbage. It cooks too hot no matter what I've tried. Basically, no matter what you want to cook, you just set it to 300 Celcius. Higher, everything burns. Lower, all sorts of problems. Yuck. It is also so far from level it isn't funny. </p><p></p><p>Yet, S/O can make layer cakes. Same pans, same oven. They come out great? Whenever I make them, I get him to frost them <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" />. I keep calling him cake boss.</p><p></p><p>He does cut off the top a bit to take away my mountain ranges. He does invert them so the bottoms are meeting in the center. He also mixes tub frosting well and puts an initial layer on when the cake is still warm. It melts the frosting a bit, but not too much. It prevents the cake from lifting up into the frosting (the crumbling issue etc). Then once its cooled properly, he finishes the frosting job without worrying that the cake will lift apart. He is the cake King lol.</p><p></p><p>For me? I just try to stick to cupcakes and sheet cakes. The tips for parchment paper are good ones. I'm a total convert and use parchment in all my baking. Even my wonky oven and well used cookie sheets produce amazing cookies if I use parchment. I use it for everything I can now.</p></blockquote><p></p>
[QUOTE="Mattsmom277, post: 332557, member: 4264"] My layer cakes come out like deformed UFO's. They are truly awful looking. My oven is garbage. It cooks too hot no matter what I've tried. Basically, no matter what you want to cook, you just set it to 300 Celcius. Higher, everything burns. Lower, all sorts of problems. Yuck. It is also so far from level it isn't funny. Yet, S/O can make layer cakes. Same pans, same oven. They come out great? Whenever I make them, I get him to frost them ;). I keep calling him cake boss. He does cut off the top a bit to take away my mountain ranges. He does invert them so the bottoms are meeting in the center. He also mixes tub frosting well and puts an initial layer on when the cake is still warm. It melts the frosting a bit, but not too much. It prevents the cake from lifting up into the frosting (the crumbling issue etc). Then once its cooled properly, he finishes the frosting job without worrying that the cake will lift apart. He is the cake King lol. For me? I just try to stick to cupcakes and sheet cakes. The tips for parchment paper are good ones. I'm a total convert and use parchment in all my baking. Even my wonky oven and well used cookie sheets produce amazing cookies if I use parchment. I use it for everything I can now. [/QUOTE]
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Cake Bakers?????
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