My first cake .......

johnnytee

........ just taken it from the oven. It looks ok, but has sunk a bit in the centre. Why would that be? It was supposed to be a carrot cake but I forgot to put the carrots in the mix. Oops!

CAPMguy

hahaaha ... nice one .... and congratulations on making your first cake ... how does it taste?

johnnytee

CAPMguy wrote: »

hahaaha ... nice one .... and congratulations on making your first cake ... how does it taste?

Dunno, my carrotless carrot cake is cooling in the kitchen. Can any baking experts advise me as to why it has dipped in the middle?

fluffybunnies

oven too cool/hot (can't remember which)
not the right amount of flour
opening the oven door while cake is cooking

johnnytee

I was very good and didn't peek. I did what the recipie said : gas 4 for 40-45 mins

Sagz_2

It usually means the mix was too wet ............ but what the hell!!! :T

Cake is for eating not looking at well done xx

Janebo12

johnnytee wrote: »

Dunno, my carrotless carrot cake is cooling in the kitchen. Can any baking experts advise me as to why it has dipped in the middle?

Hi, it will just take a bit of practice. I am not an expert, so have consulted my Ladybird "Learnabout Making and Decorating Cakes" book which I have had since I was a child and it says:

What Went Wrong?

Cakes Sinks in the middle

Why? Next time!
- too much raising agent - measure accurately
- too much sugar - measure accurately
- overcreaming of fat and sugar - cream less vigourously
- oven temperature too low - increase oven temperature

I know this is not a specific answer to your question, but I hope it will help you until one of the others gets on here.

mrbadexample

I reckon it was due to lack of carrots. :whistle:

This is a good recipe for carrot cake if you fancy another bash.

Ladyhawk

johnnytee wrote: »

It was supposed to be a carrot cake but I forgot to put the carrots in the mix. Oops!

:rotfl:

Well done on your first attempt. Once it is covered in yummy cream cheese icing who will know the difference?

johnnytee

Janebo12 wrote: »

Hi, it will just take a bit of practice. I am not an expert, so have consulted my Ladybird "Learnabout Making and Decorating Cakes" book which I have had since I was a child and it says:

What Went Wrong?

Cakes Sinks in the middle

Why? Next time!
- too much raising agent - measure accurately
- too much sugar - measure accurately
- overcreaming of fat and sugar - cream less vigourously
- oven temperature too low - increase oven temperature

I know this is not a specific answer to your question, but I hope it will help you until one of the others gets on here.

Thaks for that. Could have been any one of those. My scales are useless.Very difficult to judge small measures on the dial. Bit of refinement needed perhaps. Hey ho! Don't think I'll be giving Mr Kipling a run for his monry just yet lol. Thanks for all your replies.

Kazipoo

After cake making for many years, this still unfortunately happens to me from time to time, I would say the mixture was perhaps a little too wet and the oven temperature was slightly too low, a few degrees really does make a difference.

Don't give up though, my cakes could have been mistaken for frisbee's once upon a blue moon, and now I regularly have to bake for the hubby's colleagues (they always find a reason that I owe them a cake!!).