ASK THE BAKERMAN
Dear BakerMan --
When baking a cake, what causes it to puff or peak in center and taper off dramatically on the edges?
Thank You,
Delores Joye
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Dear Delores,
This phenomenon is generally caused by one of two circumstances:
First, I recommend checking the accuracy of the oven temperature. Too much bottom heat or too much heat in general is usually the problem. Also check your damper. It should be partially to mostly closed. When baking in a rack oven, the velocity of the fan could be too high. If it has a cake setting, use it; if not, turn the fan off for short periods while the batter is rising. Remember: when using a rack or convection oven, reduce the oven temperature by 30-40°F.
Secondly, your recipe for batter might not contain enough water or sugar to make the batter flow properly. Review the recipe, and adjust it in very small increments until the problem subsides. When using a mix, be sure you are weighing the water, not just guessing at it in a liquid measure. This is becomes very critical when making large batches.
Other causes include: over-mixing the batter; using a flour that is too strong in the recipe; or an unbalanced leavening system. Follow scaling and mixing directions on the bag closely!
Hope these trouble-shooting tips help even your cakes. Have a great Fourth of July.
Great Baking!
The BakerMan
This phenomenon is generally caused by one of two circumstances:
First, I recommend checking the accuracy of the oven temperature. Too much bottom heat or too much heat in general is usually the problem. Also check your damper. It should be partially to mostly closed. When baking in a rack oven, the velocity of the fan could be too high. If it has a cake setting, use it; if not, turn the fan off for short periods while the batter is rising. Remember: when using a rack or convection oven, reduce the oven temperature by 30-40°F.
Secondly, your recipe for batter might not contain enough water or sugar to make the batter flow properly. Review the recipe, and adjust it in very small increments until the problem subsides. When using a mix, be sure you are weighing the water, not just guessing at it in a liquid measure. This is becomes very critical when making large batches.
Other causes include: over-mixing the batter; using a flour that is too strong in the recipe; or an unbalanced leavening system. Follow scaling and mixing directions on the bag closely!
Hope these trouble-shooting tips help even your cakes. Have a great Fourth of July.
Great Baking!
The BakerMan