How To Stop A Cake From Burning On The Bottom

Spectra Posted 26 May 2010 , 2:14pm

So when I brand my 8 inch cakes they come up out perfect, but the last iii times I've washed a big 11x15 canvas cake the edges burn and and so does the bottom. I had to cut the edges and cut the bottom off. I use the WASC recipe, and always cook information technology at 325, for 55min, merely like I exercise for my eight inch cakes, same time, same temp, only for some reason it burns. The pan I'one thousand using is the Wilton gilded. The batter amount was 12 cups in each one and I used 2 flower nails in the middle. The edges always compress so much likewise.

Anyone know what I'm doing wrong?

28 replies

cakes47 Posted 26 May 2010 , 2:28pm

I would try it at 300 degrees and moving the oven rack upwardly one tier.

cakes47 Posted 26 May 2010 , two:30pm

Forgot....at the first sign of edges pulling away from sides, the cake is generally
fully baked!

Spectra Posted 26 May 2010 , two:36pm

Oh seriously?! Because when I bake the 8 inch it also shrinks from the edges, so I should effort taking them out before and so, and I will try baking at 300 and moving the rack upwards. Never thought to move the rack upwardly! Thank you!!

cakes47 Posted 26 May 2010 , ii:39pm

Yes, seriously!!! LOL I have never had an ''unbaked'' cake when I've removed it when they started to ''pull'' away from the pan. And I have
never had a ''burnt'' bottom!!! Good luck.......permit us know how you make out doing this. It should piece of work.

Spectra Posted 26 May 2010 , 2:54pm

Hehe, thank y'all! I was starting to think that canvass cakes hated me. Ha!

tiggy2 Posted 26 May 2010 , 3:01pm

Are you lot testing for doneness or merely timing? Timing is just a guidline, when I start smelling cake and it's pulling away from the sides of the pan I start checking for doneness.

cakes47 Posted 26 May 2010 , 3:03pm

LOL No, no cakes hate you or anyone!!! Just proceed an eye on them nearing the terminate
of baking fourth dimension to see if they are starting to pull away and you'll be on your way to doing
yummy cakes.

Spectra Posted 26 May 2010 , 3:39pm

Tiggy I do cheque with a toothpick, but I'm so paranoid with it non existence washed that I wait until there is absolutely NOTHING on the toothpick. Now I'm thinking a few crumbs on the toothpick is OK, just as long as it's not wet batter on the toothpick.

Cheers Cakes47!!

cakes47 Posted 26 May 2010 , 3:42pm

Aye, it is OK to accept a few little crumbs. Definitely NO WET Concoction......besides, the sides wouldn't
pull away from the pan if information technology wasn't done. At present go bake and be happy!!!!

Spectra Posted 26 May 2010 , three:49pm

Haha! Yeah Ma'am! I can't wait to bake information technology over again now, and I will pull it out when I get-go to see the edges pulling in also.

cakes47 Posted 26 May 2010 , 3:50pm

Please let me know how yous do with it. Good luck!!!

Kayakado Posted 26 May 2010 , 3:57pm

when I exercise a large sheet cake, I put iii flower nails evenly spaced across the bottom to deport heat into the heart and wrap the pan in cake strips to slow downwards the outside edges. The cake gets evenly baked and no over browning on sides, bottom or superlative.

pattycakesnj Posted 26 May 2010 , 3:57pm

no crumbs on the toothpick is a sign the block is overdone. I also broil at 275

Spectra Posted 26 May 2010 , 4:21pm

Thank you! I tried to put my block strips on it, but because the edges aren't straight I tin can't get them to stay on for the life of me.

KHalstead Posted 26 May 2010 , four:32pm

a skillful way to proceed the bottom from browning besides much (if you're having trouble) is to stick the pan on a cookie canvas before baking, or once you think the lesser is probably brownish enough.

Someday I broil sheet cakes I line the bottom west/ parchment or wax paper (any I have on hand) and that besides leaves the bottoms less browned.

Every bit for checking for doneness definitely take it out when you get a few crumbs sticking to the toothpick, if it'southward totally clean it's overbaked! If you have wet concoction on the toothpick, it'southward not washed.

If you accept a couple crumbs and the sides haven't begun to pull away, chances are it'south not fully done either.

cakes47 Posted 26 May 2010 , 4:39pm

What do you mean, your edges aren't straight? Did yous whack
the pan (from frustration) after your block edges & bottoms came out burnt???

Spectra Posted 26 May 2010 , 5:03pm

Hahaha, no that'due south why they are all dented!! No no, I hateful the edges aren't at a 90 degrees, the very lesser is narrower than the top of the pan, so my honey cake strips won't stay on, they slide correct off before I fifty-fifty become the batter in. My 8 inch pans have direct edges, only not the sheet pan.

cakes47 Posted 26 May 2010 , 5:06pm

Spectra Posted 26 May 2010 , 5:07pm

Hahaha! Yous crack me upwards!

cakes47 Posted 26 May 2010 , 5:09pm

Every bit long as the cakes don't crack!!

Spectra Posted 26 May 2010 , 5:10pm

That'south what I did to my last one, trying to "flip" it onto the 2nd layer and cracked right down the middle. lol

cakes47 Posted 26 May 2010 , v:30pm

OUCH!!! I generally slide cookie sheet under it and afterwards putting the filling on the bottom layer,
slide, with the help of large spatulas the top layer on. Knock on wood it's worked so far.
I've seen where others have written in and said they employ extra cake rounds or squares, etc to
practise this. I hope I explained that OK.

Spectra Posted 26 May 2010 , 5:42pm

Yeah, couple of nights ago I posted on here because it cracked and I was freaking out. Thankfully someone suggested the same thing you did and and so I got a block lath and information technology worked! lol Thankfully information technology didn't crack COMPLETELY in two, but almost. Learning as I become!

cakes47 Posted 26 May 2010 , 5:49pm

The more I larn, the more I find to acquire. Never ending process. Glad you could
save your block!! Have to get a few things washed, every bit much as I would rather
be on here it's not to be. Bask the rest of your day and happy blistering!!!!
Joyce

Spectra Posted 26 May 2010 , 5:50pm

Thank you Joyce for your help! Have a neat day!

costumeczar Posted 28 May 2010 , 10:02pm

I bake at 365, but I also employ the blossom nails for larger cakes.

Moondance Posted 15 Jun 2010 , 10:16pm

If I'm worried a block might go a bit overdone on the sides or bottom, I satnd it on a thick piece of cardboard in the oven...works really well especially for heavier cake mixtures

dozenredroses Posted 24 Jun 2010 , 1:22am

Quote:

Originally Posted past Moondance

If I'yard worried a cake might become a bit overdone on the sides or lesser, I satnd it on a thick slice of cardboard in the oven...works really well especially for heavier block mixtures

Interesting trick. I can see how that would work. I cover my turkey in a paper bag to keep the skin from browning.