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help! cake inside looks like pudding!
help! cake inside looks like pudding!
Hi there,i am having a problem with a mushy 2" high carrot cake.
after 1.5 hrs baking at 180C the inside looks like a pudding instead
of the expected baked cake texture.the outside is almost burnt.
i used a 1' wide deep ceramic pan (without a hole) and stuck to the
recipie (100g carrots,2 banana,50g raisins,225g flour,1 tps baking
powder,150 brown sugar,walnuts 50g,150g oil & 2 eggs)
any ideas what i can try to improve the texture? thanks
Hi there,i am having a problem with a mushy 2" high carrot cake.
after 1.5 hrs baking at 180C the inside looks like a pudding instead
of the expected baked cake texture.the outside is almost burnt.
i used a 1' wide deep ceramic pan (without a hole) and stuck to the
recipie (100g carrots,2 banana,50g raisins,225g flour,1 tps baking
powder,150 brown sugar,walnuts 50g,150g oil & 2 eggs)
any ideas what i can try to improve the texture? thanks
Re: help! cake inside looks like pudding!
"s" <ymailus@yahoo . com > wrote in message
news:bf3513e8-ad32-4952-8017-eae99b1af1ac@d45g2000hsc.googlegroups . com ...
> Hi there,i am having a problem with a mushy 2" high carrot cake.
> after 1.5 hrs baking at 180C the inside looks like a pudding instead
> of the expected baked cake texture.the outside is almost burnt.
>
> i used a 1' wide deep ceramic pan (without a hole) and stuck to the
> recipie (100g carrots,2 banana,50g raisins,225g flour,1 tps baking
> powder,150 brown sugar,walnuts 50g,150g oil & 2 eggs)
>
> any ideas what i can try to improve the texture? thanks
>
You need to start over, I am afraid. Your oven is probably hotter than you
think.
"s" <ymailus@yahoo . com > wrote in message
news:bf3513e8-ad32-4952-8017-eae99b1af1ac@d45g2000hsc.googlegroups . com ...
> Hi there,i am having a problem with a mushy 2" high carrot cake.
> after 1.5 hrs baking at 180C the inside looks like a pudding instead
> of the expected baked cake texture.the outside is almost burnt.
>
> i used a 1' wide deep ceramic pan (without a hole) and stuck to the
> recipie (100g carrots,2 banana,50g raisins,225g flour,1 tps baking
> powder,150 brown sugar,walnuts 50g,150g oil & 2 eggs)
>
> any ideas what i can try to improve the texture? thanks
>
You need to start over, I am afraid. Your oven is probably hotter than you
think.
Re: help! cake inside looks like pudding!
On Sat, 10 May 2008 05:27:33 -0700 (PDT), s <ymailus@yahoo . com > wrote:
>Hi there,i am having a problem with a mushy 2" high carrot cake.
>after 1.5 hrs baking at 180C the inside looks like a pudding instead
>of the expected baked cake texture.the outside is almost burnt.
Serve it hot with ice cream and call it carrot pudding.
Tara
On Sat, 10 May 2008 05:27:33 -0700 (PDT), s <ymailus@yahoo . com > wrote:
>Hi there,i am having a problem with a mushy 2" high carrot cake.
>after 1.5 hrs baking at 180C the inside looks like a pudding instead
>of the expected baked cake texture.the outside is almost burnt.
Serve it hot with ice cream and call it carrot pudding.
Tara
Re: help! cake inside looks like pudding!
The message
<bf3513e8-ad32-4952-8017-eae99b1af1ac@d45g2000hsc.googlegroups . com >
from s <ymailus@yahoo . com > contains these words:
> Hi there,i am having a problem with a mushy 2" high carrot cake.
> after 1.5 hrs baking at 180C the inside looks like a pudding instead
> of the expected baked cake texture.the outside is almost burnt.
> i used a 1' wide deep ceramic pan
wrong pan for cake; use a metal cake tin, it conducts heat better.
Test your cake is cooked, before you take it out of the tin, by
sliding a metal skewer or knife blade in the middle. . it should come out
clean. If it comes out gooey the cake needs more time. If the top is
already brown, cover with a loose sheet of foil.
The other possibility is that your oven thermostat is faulty; you
could test that with an oven thermometer.
Janet
The message
<bf3513e8-ad32-4952-8017-eae99b1af1ac@d45g2000hsc.googlegroups . com >
from s <ymailus@yahoo . com > contains these words:
> Hi there,i am having a problem with a mushy 2" high carrot cake.
> after 1.5 hrs baking at 180C the inside looks like a pudding instead
> of the expected baked cake texture.the outside is almost burnt.
> i used a 1' wide deep ceramic pan
wrong pan for cake; use a metal cake tin, it conducts heat better.
Test your cake is cooked, before you take it out of the tin, by
sliding a metal skewer or knife blade in the middle. . it should come out
clean. If it comes out gooey the cake needs more time. If the top is
already brown, cover with a loose sheet of foil.
The other possibility is that your oven thermostat is faulty; you
could test that with an oven thermometer.
Janet
Re: help! cake inside looks like pudding!
On Sat, 10 May 2008 18:01:37 +0100, Janet Baraclough
<janet.and.john@zetnet.co.uk> wrote:
> The other possibility is that your oven thermostat is faulty; you
>could test that with an oven thermometer.
An oven thermometer will help only if it is consistently high or low,
not if the regulator has gone bad.
--
See return address to reply by email
remove the smile first
On Sat, 10 May 2008 18:01:37 +0100, Janet Baraclough
<janet.and.john@zetnet.co.uk> wrote:
> The other possibility is that your oven thermostat is faulty; you
>could test that with an oven thermometer.
An oven thermometer will help only if it is consistently high or low,
not if the regulator has gone bad.
--
See return address to reply by email
remove the smile first
Re: help! cake inside looks like pudding!
On Sat 10 May 2008 09:02:57a, sf told us...
> On Sat, 10 May 2008 05:27:33 -0700 (PDT), s <ymailus@yahoo . com > wrote:
>
>>Hi there,i am having a problem with a mushy 2" high carrot cake.
>>after 1.5 hrs baking at 180C the inside looks like a pudding instead
>>of the expected baked cake texture.the outside is almost burnt.
>>
>>i used a 1' wide deep ceramic pan (without a hole) and stuck to the
>>recipie (100g carrots,2 banana,50g raisins,225g flour,1 tps baking
>>powder,150 brown sugar,walnuts 50g,150g oil & 2 eggs)
>>
>>any ideas what i can try to improve the texture? thanks
>
> My own carrot cake takes about 50 minutes. Here's a carrot cake
> recipe online for you to compare your recipe with.
> * w w w .joyofbaking . com /CarrotCake.html
>
> BTW: Your addition of banana sounds very interesting. Care to post
> the recipe or a link to it here? We'll make the conversions ourselves
> if the site doesn't do it for us.
>
> In any case, it sounds like your oven needs fixing... most likely it's
> the thermostat. I had a problem once where it just didn't kick in
> when it should have and all of my baking was ruined until the
> repairman figured out my problem.
>
> In the mean time, here's a yummy cake recipe that's *supposed* to be
> liquid in the middle!
> * w w w .joyofbaking . com /MoltenChocolateCakes.html
>
>:)
>
Jumping in here with another question... Nearly every time I try to bake a
banana cake (even sometimes banana bread), I have the same problem with the
interior being never quite done when the rest of the cake is. It's usually
gooey. I have particularly used recipes that call for an actual cup
measure of mashed banana instead of those that call for a quantity of
bananas in order to make sure that the ratio of ingredients was accurate.
Gads, bananas can be all over the place in size. Anyway, I usually have
problem making baked goods that turn out perfectly, so what's the problem
with banana?
--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/10(X)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 1dys 12hrs 50mins
-------------------------------------------
Love is a many-splintered thing
-------------------------------------------
On Sat 10 May 2008 09:02:57a, sf told us...
> On Sat, 10 May 2008 05:27:33 -0700 (PDT), s <ymailus@yahoo . com > wrote:
>
>>Hi there,i am having a problem with a mushy 2" high carrot cake.
>>after 1.5 hrs baking at 180C the inside looks like a pudding instead
>>of the expected baked cake texture.the outside is almost burnt.
>>
>>i used a 1' wide deep ceramic pan (without a hole) and stuck to the
>>recipie (100g carrots,2 banana,50g raisins,225g flour,1 tps baking
>>powder,150 brown sugar,walnuts 50g,150g oil & 2 eggs)
>>
>>any ideas what i can try to improve the texture? thanks
>
> My own carrot cake takes about 50 minutes. Here's a carrot cake
> recipe online for you to compare your recipe with.
> * w w w .joyofbaking . com /CarrotCake.html
>
> BTW: Your addition of banana sounds very interesting. Care to post
> the recipe or a link to it here? We'll make the conversions ourselves
> if the site doesn't do it for us.
>
> In any case, it sounds like your oven needs fixing... most likely it's
> the thermostat. I had a problem once where it just didn't kick in
> when it should have and all of my baking was ruined until the
> repairman figured out my problem.
>
> In the mean time, here's a yummy cake recipe that's *supposed* to be
> liquid in the middle!
> * w w w .joyofbaking . com /MoltenChocolateCakes.html
>
>:)
>
Jumping in here with another question... Nearly every time I try to bake a
banana cake (even sometimes banana bread), I have the same problem with the
interior being never quite done when the rest of the cake is. It's usually
gooey. I have particularly used recipes that call for an actual cup
measure of mashed banana instead of those that call for a quantity of
bananas in order to make sure that the ratio of ingredients was accurate.
Gads, bananas can be all over the place in size. Anyway, I usually have
problem making baked goods that turn out perfectly, so what's the problem
with banana?
--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/10(X)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 1dys 12hrs 50mins
-------------------------------------------
Love is a many-splintered thing
-------------------------------------------
Re: help! cake inside looks like pudding!
"sf" <.> wrote in message news:jjqb24l43ho35vog5mam67kl78d32vc18c@4ax . com ...
> On Sat, 10 May 2008 18:17:48 GMT, Wayne Boatwright
> <wayneboatwright@arizona.usa . com > wrote:
>
>>Jumping in here with another question... Nearly every time I try to bake
>>a
>>banana cake (even sometimes banana bread), I have the same problem with
>>the
>>interior being never quite done when the rest of the cake is. It's
>>usually
>>gooey. I have particularly used recipes that call for an actual cup
>>measure of mashed banana instead of those that call for a quantity of
>>bananas in order to make sure that the ratio of ingredients was accurate.
>>Gads, bananas can be all over the place in size. Anyway, I usually have
>>problem making baked goods that turn out perfectly, so what's the problem
>>with banana?
>
> I dunno. I'm a fairly decent baker, but I can't make decent banana
> bread to save my life! All the banana ends up at the bottom, in a
> slimy (well, not quite that bad) mass. Every bonehead baker
> (professed NON-cooks) I know can make great banana bread. Not me.
I use Fanny Farmer's 1980s edition recipe and it comes out great every time.
Do you make it in loaf pans?
** Posted from * w w w .teranews . com **
"sf" <.> wrote in message news:jjqb24l43ho35vog5mam67kl78d32vc18c@4ax . com ...
> On Sat, 10 May 2008 18:17:48 GMT, Wayne Boatwright
> <wayneboatwright@arizona.usa . com > wrote:
>
>>Jumping in here with another question... Nearly every time I try to bake
>>a
>>banana cake (even sometimes banana bread), I have the same problem with
>>the
>>interior being never quite done when the rest of the cake is. It's
>>usually
>>gooey. I have particularly used recipes that call for an actual cup
>>measure of mashed banana instead of those that call for a quantity of
>>bananas in order to make sure that the ratio of ingredients was accurate.
>>Gads, bananas can be all over the place in size. Anyway, I usually have
>>problem making baked goods that turn out perfectly, so what's the problem
>>with banana?
>
> I dunno. I'm a fairly decent baker, but I can't make decent banana
> bread to save my life! All the banana ends up at the bottom, in a
> slimy (well, not quite that bad) mass. Every bonehead baker
> (professed NON-cooks) I know can make great banana bread. Not me.
I use Fanny Farmer's 1980s edition recipe and it comes out great every time.
Do you make it in loaf pans?
** Posted from * w w w .teranews . com **
Re: help! cake inside looks like pudding!
On Sun, 11 May 2008 01:53:56 -0400, "cybercat" <cyberpurrs@yahoo . com >
wrote:
>I use Fanny Farmer's 1980s edition recipe and it comes out great every time.
>Do you make it in loaf pans?
Yes. I made it in loaf pans. Can't tell you what recipes I've used.
In the end, it was any recipe someone gave me they said worked.
Haven't tried it in years because I know when to give up.
I can make zucchini bread, regular bread... just not banana bread.
--
See return address to reply by email
remove the smile first
On Sun, 11 May 2008 01:53:56 -0400, "cybercat" <cyberpurrs@yahoo . com >
wrote:
>I use Fanny Farmer's 1980s edition recipe and it comes out great every time.
>Do you make it in loaf pans?
Yes. I made it in loaf pans. Can't tell you what recipes I've used.
In the end, it was any recipe someone gave me they said worked.
Haven't tried it in years because I know when to give up.
I can make zucchini bread, regular bread... just not banana bread.
--
See return address to reply by email
remove the smile first
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