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nachscusa
Joined: 21 Feb 2008
Posts: 6
Location: USA
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 Posted: Sun Feb 17, 2008 4:35 am Post subject: When baking a cake, does the taste get affected by the bakin |
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| I am making a wedding cake for my Brother and his fiance; last weekend we practiced the full three tiered cake. The top cake we did not eat do to our baking mistake of putting the top (6 inch diameter) and middle (10 inch diameter) tiers in the oven together. When we took the top out it collapsed we continued to cook the middle but is still had a little cave in (very small). When we served the cake the top was not eaten, the middle was completely eaten by the family; then the next day the large bottom tier I brought back home and was eatten by my immediate family. They said that during the original cake eating it tasted bitter/salty. When they ate the bottom tier they said it tasted great and thought that the more it sat out the better. Today for lunch I brought a slice of the top to eat; and it tasted bitter/salty and not as good as the bottom tier I had with my family (I didn't eat the cake at all during the original tasting) the bottom tier was a different batch than the other 2. |
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n8nsmom
Joined: 27 Dec 2007
Posts: 5
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| Posted: Sun Feb 17, 2008 8:59 am Post subject: When baking a cake, does the taste get affected by the bakin |
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| When you take a cake, or any baked good early, the ingredients, do not have time to meld, together, and is basically raw. when you bake a cake, always take a tooth pick,or a small straw in the middle, if it comes up wet, it is not done. it makes no difference if it calls for a thirty minute bake time, if it has been in the oven for 40 m minutes, and a tooth pick in the middle comes out wet, put it back in, it is not done. also, you can get very sick, from under baked foods. If you used raw eggs, in the cake, you could have goten Salmonella food poisoning. |
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Naamoku
Joined: 25 Nov 2007
Posts: 9
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| Posted: Sun Feb 17, 2008 1:23 pm Post subject: When baking a cake, does the taste get affected by the bakin |
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| If your layers are collapsing it's because they didn't cook long enough.Only remove each layer from the oven when each is completely done. Check by inserting a tooth pick in the center or lightly tapping the surface. If the pick comes out with batter on it...it's not done...put it back in the oven. If a light tap on the surface leaves a dent...it's not done either.When a toothpick comes out clean...it's done.When a light tap on the surface springs back...it's done.Also: Use the same exact recipe for all three layers. If you have to throw out some left-over batter...so be it. That's better then trying to reduce a recipe and ending up with strange tasting cake.Some batter recipes simply don't "reduce" or "double" very well. (I would just stick to store bought mixes myself!)Fill your pans just a bit fuller then usual so that each layer bakes up to the top edge of the pan. You can then trim off the rounded top of each layer to make it perfectly level.Visit the Wilton Wedding Cake webpage for more information & ideas on making wedding cakes:http://www.wilton.com/wedding/cakeinfo/designs/index.cfm |
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mz_medeiros
Joined: 21 Nov 2007
Posts: 9
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| Posted: Sun Feb 17, 2008 5:47 pm Post subject: When baking a cake, does the taste get affected by the bakin |
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| It shouldn't taste bitter or salty, where is that coming from. Remember that each layer is a different size and will cook at different times. The smallest is the fastest and the large one the slowest. I would like to see your recipe in order to better help you. |
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Naamoku
Joined: 25 Nov 2007
Posts: 9
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| Posted: Sun Feb 17, 2008 10:11 pm Post subject: When baking a cake, does the taste get affected by the bakin |
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| If a cake falls or dips, is soggy, compact or heavy, one of the following is probably the cause:1)oven running too cool---cake is underbaking2)cake removed from oven before it is completely baked3)oven door opened before minimum baking time expired4)too much water and/or oil5)extra ingredients added to batter (making the batter heavier and requiring longer baking time)6)excessive overbeating or underbeating of batterYou don't really say why you took the cake out 15 minutes early. Was this just to check the doneness, but then the cake fell in the center, so you just left it like that without trying to bake it more? The center is the last part of the cake to cook, and that is why you always check the center with a toothpick or cake tester to see if it is done.If the cake was not fully baked, this would account for the off-taste.Something you might want to consider for the real wedding cake is getting some of the Wilton Bake Even Cake Strips (or a similar product.) These are cloth strips that you soak in water to saturate, then wrap the strips around the outside of your cake pans. Fill with batter and bake......you may need to bake slightly longer than the suggested time, because the strips are going to cool down the edges of the pan so the cake bakes evenly and you get a nice level cake (no dome or bump in the center, and less crumbs).I would also suggest that you bake each different size of pan/cake separately, because they are going to have different baking times, and opening the oven door to check/pull out the cakes is going to lower your oven temperature and cause baking problems.Happy Baking and good luck!!~ Maria |
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