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CINDY0354 is asking: (2 answers)
The last 3 or 4 box cakes I've made have all cracked. This last one is in a 13X9 pan & has raised really high & cracked. The layer cakes have done the same thing except they don't raise as high as this one did. I follow the directions on the box so I don't believe I have over beat them. My only thought was my oven temp maybe a little off. When I bake with the rounds I reduce the oven because they are dark. This 13X9 is glass. Any ideas? Thank you.

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Last updated: Nov. 11, 2012 6:13 pm
Posted: Nov. 11, 2012 2:31 pm
Answered by: Goodfood
Nov. 11, 2012 2:39 pm
Sounds like the oven is too hot. Try a lower setting. Also, make sure you have measured everyhing correctly, since too little liquid could cause cracking. Overbeating incorporates too much air and makes it rise and possibly crack. If using a stand mixer like a KA, the general rule is these require 1/2 as much time for beating since the mixer does such a thorough job.
Nov. 11, 2012 3:35 pm
Glass or dark pans should reduce oven temp by 25 degrees. The glass takes longer to heat, but retains it longer.
Nov. 11, 2012 3:36 pm
No one will know if you frost them!
Patty Cakes
Nov. 11, 2012 3:51 pm
Temp does need to be reduced by 25 degrees when using glass pans. I never seem to have cracking probs, now I don't make very many cakes but if they did crack, it wouldn't bother me, I just cover them with frosting or fruit!!
Patty Cakes
Nov. 11, 2012 3:52 pm
Hey I just said that!! Lol
Patty Cakes
Nov. 11, 2012 3:53 pm
Could you be baking them too long? Sounds dumb on my part but just throwing ideas around.
Nov. 11, 2012 4:04 pm
Thanks everyone. I really wasn't too concerned because, yes I'm frosting it so the cracks will disappear, but I was curious as to why it was happening. #1:I had forgot to turn the oven down. #2: I'll remember next time. I'm thinking I need to recalibrate the oven temp again. Time to buy an oven thermometer.
Patty Cakes
Nov. 11, 2012 4:07 pm
Thermometers are always a good investment, cheaper then buying a new oven!! Good luck:)
Answered by: Sweettreats
Nov. 11, 2012 5:36 pm
They have changed the formula for cake mixes making them less stable. Pillsbury is the worst for making layer cakes. I prefer Betty Crocker mixes and always bake at 325 not 350.
Nov. 11, 2012 6:13 pm
Make sure your shelf is in the middle of the oven. If they are too close to the top of the oven that could contribute, too.
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