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Asked by:

Photo by MARYSUNSHINE1

Cooking Level: Intermediate

MARYSUNSHINE1 is asking: (2 answers)
Hi again. I baked a wonderful cake from here that was similar to a Bake Off Contest winner. Anyhow as my 9" layers were cooling on the racks, I noticed that the layers had developed cracks in them. I've never had that happen before or even heard of it happening. I made the frosting, covered the cracks and donated it to the Parks & Rec's Dept monthly Spaghetti Dinner. It looked beautiful, and it sold out before anything else and everyone loved it. But I knew what was under that frosting, haha ha. BIG CRACKS!! Any ideas on this one?

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Last updated: Dec. 11, 2012 8:01 am
Posted: Dec. 9, 2012 7:38 pm
 
Answered by: Lilcat
Dec. 10, 2012 5:44 am
Does your cooling rack have wide slots in it? I have had cakes crack when I use the rack with the wider tines.
Comments:
Dec. 10, 2012 5:50 am
My guess is that your oven is running hot setting the surface batter while the inside batter is still cold.
 
MARYSUNSHINE1
Dec. 10, 2012 6:15 am
Thanks for the help ladies. My cooling rack doesn't really have wide slots, so it can't be that. I have a brand new stove so I was sure it would be pretty accurate, but didn't test it. I accidently let my oven thermometer go with the old stove. I try googling it and see what I come up with.
 
MARYSUNSHINE1
Dec. 10, 2012 6:17 am
Oh, and Marie, I will also buy a new oven thermometer, just in case.
 
Answered by: Liebermom
Dec. 10, 2012 7:22 am
It is probably your new oven. I noticed that you also had trouble with Mexican Wedding Cakes too. Assuming that you baked both recipes in the oven, you've discovered the source of your problem. I'd call the oven manufacturer & describe the problem to them. They should be able to help you. What brand oven is it? (Just curious...)
Comments:
Dec. 10, 2012 7:32 am
Did you sub any of the ingredients? Too much leavening or overbeating the batter could incorporate excess air and make it crack. Do you have this issue with anything else you bake? If only an issue with this recipe probably not your oven.
 
MARYSUNSHINE1
Dec. 10, 2012 7:54 am
The stove is a GE and I think it is me and not the stove because I've done a lot of baking lately for Christmas, including 10 dozen mini cheesecakes for a cookie exchange. Everything has turned out great except the cake and the wedding cookies. I think it's because I overbeat the cookies with my kitchen aid and I usually mix cookies with a big wooden spoon. I don't know what I did to the cake. Thanks so much everyone for your help.
 
Dec. 10, 2012 5:58 pm
A KA mixer usually needs 1/2 the time of a regular mixer since it is so much more efficient. I think that is the most likely cause of your problem with that recipe. If other baked goods come out fine then it isn't your oven that is the problem.
 
MARYSUNSHINE1
Dec. 11, 2012 8:01 am
Thanks for your help Goodfood and I'm sure you are right. I plan on making the cake for Christmas dinner's dessert. I'm also making the Pecan Sandies again today. I used my KA and am sure I overbeat them and I usually mix with a wooden spoon.I also neglected to use my favorite airbake cookie sheets. Wish me luck, haha ha.
 
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