Baking quick questions

mrbadexample

oliveoyl wrote: »

Did you wait for the oven to get up to the right temperature before putting the cake in?

Yes. I think an oven thermometer is on the shopping list. If I can establish that it is correct, then at least I have a starting point to work from.

jamsandwhich

mrbadexample wrote: »

I think what I'll have to do is keep adding to this thread every time I make a cake, in the hope that after sufficient documentation I'll be able to sort it.

Slice of parkin, anyone? :whistle:

Would have loved a slice! I was being good but after reading this thread I had to go and break open a pack of Green & Blacks white chocolate with madagascan vanilla - OH had to fight it out of my hands to get some:D

freyasmum

I think it looks delicious, and I would be thrilled to receive a home baked cake for my birthday :j

Either the oven was too hot and it rose and then sunk, but that's unlikely as it was only 150 to begin with. Or it wasn't hot enough, which I think it more likely.

The baking powder won't have helped, but I don't think it would've made that much difference, tbh. There is stuff in my mum's kitchen that is older than me! :rotfl:

mrbadexample wrote: »

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.

Freeze them

Preferably sliced first. Then if anyone pops round, you can offer them a bit of cake

mrbadexample wrote: »

Slice of parkin, anyone? :whistle:

Thought you'd never ask!


P.S. My birthday is also in March!

mrbadexample

freyasmum wrote: »

P.S. My birthday is also in March!

That's about when I started making this one! The birthday's just a distant memory, but the promise of a cake lingers on...:rotfl:

Olliebeak

Just an idea - did you sift the flour and bicarb together before folding in? - that would have added more air to the mix to help it rise better.

Oven thermometer is a great idea - I had a feeling my thermo on oven was playing up. Got a repair man to come and have a look - £30 to replace with a new one and oven right as rain again.

MrsCrafty

I had an 8 year old conventional Cannon Gas Oven and my cakes were always either perfect or sunk. You were never sure.

I have to say it, I have gone to the dark side and now have an electric fan oven, they are always perfect.

newleaf

freyasmum wrote: »

Thought you'd never ask!


P.S. My birthday is also in March!

And mine's in September, so you should have got the knack by then

buggalugs

Hi, I realise I am late in replying so ignore if you wish. Was the cake tin the right size? I know sometimes the mixture on the outside will rise before the middle if hte heat isn't reaching the centre ofthe cake at the same temp, did the recipe say to wrap the tin in paper? That stops the outside cooking too fast.
Sorry if this sounds stupid, I have to admit I dithered about replying because there are so many out there that know much more than I do.
I hope it all gets sorted out and that it isn't your oven.

Linda32

buggalugs wrote: »

Sorry if this sounds stupid, I have to admit I dithered about replying because there are so many out there that know much more than I do.
I hope it all gets sorted out and that it isn't your oven.

Hi, I wondered that as well, I do have an idea of what to do, just not very experienced in these matters.

But, it looks like a loaf tin from the picture, and isn't parkin a type of tray bake, as in a square flat tin. Would that have made a difference?

WeBeBroke

I really think it's down to your oven if it's not the only cake that has sunk. I have a friend who had to get his oven re-calibrated as his cakes all came out flat. He was not a happy bunny - very proud of his baking so he is!
I don't know how or who you would get to re-calibrate the oven but I'm sure someone does!

WBB