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Old 06-16-2014, 01:28 PM
 
1,034 posts, read 1,052,761 times
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All, I love baking and have been baking cakes since a long time. But for the first time yesterday, I baked a cake in 6' by 3' cake pan. According to the website, I needed to use 3 cups of flour and bake in 350 D for 45 minutes.

I did exactly the same. However, after taking the cake out, it was deep brown (getting close to being burnt) on the outside and raw on the core.

The batter overflowed in the oven making a big mess.
I followed the instructions to the T in terms of baking soda etc.I just dont understand what went wrong.

can someone please advise me so that i know? I wanted to make a double layer cake.
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Old 06-16-2014, 01:41 PM
 
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Did you use baking soda or baking powder? Maybe the recipe was wrong.
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Old 06-16-2014, 01:46 PM
 
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Quote:
Originally Posted by convextech View Post
Did you use baking soda or baking powder? Maybe the recipe was wrong.
I used baking soda. The recipe called for baking soda. I cross checked it before using because otherwise i would be wasting 3.5 cups of flour.
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Old 06-16-2014, 02:01 PM
 
Location: Lone Star State to Peach State
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I'm no baker here..but I always wondered this:
Sifted flour vs flour. Does it make a huge difference in cake making?
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Old 06-16-2014, 02:07 PM
 
Location: South Carolina
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I make most of my cakes with cake flour such as swans etc . I think you need to use cake flour .
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Old 06-16-2014, 02:11 PM
 
Location: San Antonio, TX
10,864 posts, read 18,917,965 times
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It sounds like too much batter for the pan. Also when you're using deeper cake pans, it helps to put a flower nail upside down in the center of the pan to direct heat to the middle of the cake.
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Old 06-16-2014, 02:16 PM
 
5,574 posts, read 5,540,200 times
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Quote:
Originally Posted by Maila View Post
All, I love baking and have been baking cakes since a long time. But for the first time yesterday, I baked a cake in 6' by 3' cake pan. According to the website, I needed to use 3 cups of flour and bake in 350 D for 45 minutes.
You were using a 6 foot by 3 foot pan? How did you fit it in your oven???

(Sorry, couldn't resist)
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Old 06-16-2014, 03:03 PM
 
1,034 posts, read 1,052,761 times
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Quote:
Originally Posted by Gilah G. View Post
I'm no baker here..but I always wondered this:
Sifted flour vs flour. Does it make a huge difference in cake making?
I am not too sure. I didn't sift though. Could it make such a big difference?
Quote:
Originally Posted by phonelady61 View Post
I make most of my cakes with cake flour such as swans etc . I think you need to use cake flour .
I may have to buy self rising flours too. Do we still follow the cake recipes as is or we cut down on baking powder/soda with these flours?
Quote:
Originally Posted by Hedgehog_Mom View Post
It sounds like too much batter for the pan. Also when you're using deeper cake pans, it helps to put a flower nail upside down in the center of the pan to direct heat to the middle of the cake.
Thanks for the tip about flower nail!! I didn't know this. I will buy one.
Quote:
Originally Posted by apexgds View Post
You were using a 6 foot by 3 foot pan? How did you fit it in your oven???

(Sorry, couldn't resist)
Oops!!!

Lol
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Old 06-16-2014, 06:29 PM
 
23,931 posts, read 31,158,610 times
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Post the recipe that you used.

I would say that 3.5 cups of batter is simply too much for that size pan.


And this site says the same:
http://www.wilton.com/cakes/making-c...-inch-pans.cfm

Last edited by ChessieMom; 06-16-2014 at 06:58 PM..
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Old 06-16-2014, 06:39 PM
 
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I agree with Hedgehog Mom -- with a pan that deep, you absolutely need a heating core in the center of the cake so it will cook evenly.
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