Baking quick questions

spendingmad

Turn upside down and decorate as per > http://www.oetker.co.uk/oetker_uk/html/default/debi-7qdp2d.en.html

4. To decorate, sieve the icing sugar into a bowl. Stir in sufficient water to make a smooth, soft icing. Drizzle the icing over each piece of parkin and sprinkle a few ginger pieces on top. Allow to set for a few minutes before serving.

Will make the parkin look more birthday like!

ps I would love a parkin birthday cake YUMMY!

mrbadexample

jackieglasgow wrote: »

150 is a low temperatur for baking, do you have a fan oven? Is it working properly do you think?

It's not a fan oven. It's cooked perfectly before at 150°C. That's partly why I can't get my head round it. Sometimes I get lovely cake, other times I get monstrosities. I don't really care when it's for me, but I really can't afford to eat all the ones that go wrong.

debtmess

id go for the decorating idea i think the recipient will be very grateful x im now thinking i should bake my boys a rainbow cake this weekend this has inspired me to bake them something more than fairy cakes again

mrbadexample

jackieglasgow wrote: »

I checked my bible, and the main reasons for parkin sinking are, too hot, not cooked when removed from oven, or too much sugar in.

Can't guarantee the temperature. Cake was cooked. Sugar as per recipe.

I'm starting to think my oven might be crocked. :think:

bees**knees

I read somewhere that fan ovens are not the best way of baking some cakes ( Raymond Blanc I think). They can be too fierce. Do you have a conventional setting on your oven? It might be worth trying using that next time.
Also make sure you test your cake before you finally take it out - a skewer in the center should come out clean. Listen to the cake too - a bubbling / hissing noise suggests it needs more time.
Good luck next time ! V

Curlytop40

Its made my mouth water!!!

june86

I used to have an old oven and my cakes would sink. To stop it from happening I would start the oven 10C higher for 10 to 20 min then turn it down.

jamsandwhich

I suppose the oatmeal could have made a difference but, I would have thought it would make the cake as a whole rise slightly less rather than flop in the middle.

The only time I have had issues such as this is when the oven temp has been too low or inconsistent - I did start messing about with my shelf spacing too which wasn't a good idea and ended up chucking a batch of buns out which I had put too low down, they went hard on the outside as I had to leave them in longer but the inside was still undercooked.

mrbadexample

PasturesNew wrote: »

Could it be a change in humidity/temperature in the air.... have you cooked and taken special notes during November before?

Surely the temperature inside the oven doesn't depend on the time of year? Notes? Moi?

No.

PasturesNew

mrbadexample wrote: »

Surely the temperature inside the oven doesn't depend on the time of year? Notes? Moi?

No.

Humidity and temperature of the environment you're doing the mixing in. I know this makes a difference with some forms of baking.