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Re: heart cake problem?

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Posted by DeniseNH on April 10, 2008 at 17:24:44:

In Reply to: Re: heart cake problem? posted by anna n on April 10, 2008 at 09:52:26:

Try turning your oven down the next time you use this same pan. It will bake more evenly with less of a hump. After trimming away the dry edges, mix up a solution of sugar and water - 1/2 cup sugar to about 4 heaping tablespoons full of white sugar and microwave for a minute. Stir until sugar disappears and spoon over the edges of your heart cake. This will help re-hydrate it.

: I always trim the edges off my wedding cake layers because I think it makes a prettier cake when you cut it--no brown edges. It also helps if your cake has cooked a little too much on the edges. It trims away the hard part. I wouldn't ever discard it unless it was truly overcooked through most of the cake. Wrapping it and freezing it as you did will help it, too. If I were you, I would trim the edges a little while it's still frozen (it's easier to trim that way), and then proceed as usual.

: I made a yellow cake last night in a 14 inch heart pan. I filled it about half full, but it rose quite high in the middle and I thought perhaps I had overfilled it. Well, it baked well except that the humps on the top seemed to bake quicker than the bottom! So as the cake seems great and I turn it out, the humps are darker than the rest and seem a tad tougher just on the edges. I'm wondering if I can just trim those edges off? I've never had to do that before, but don't want to waste all of that cake. I wrapped it well in plastic wrap while still slightly warm in case I accidentally did overbake a tad and then cooled completely and stuck in the freezer. I'm letting it thaw now...anyone have any suggestions? I've seen many books that say to trim the edges if they're too brown, but I'm still a little afraid of how far the toughness/dryness penetrated! Any help is appreciated:)

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Re: heart cake problem? - Dolores 07:55:38 04/19/08 (0)

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: Try turning your oven down the next time you use this same pan. It will bake more evenly with less of a hump. After trimming away the dry edges, mix up a solution of sugar and water - 1/2 cup sugar to about 4 heaping tablespoons full of white sugar and microwave for a minute. Stir until sugar disappears and spoon over the edges of your heart cake. This will help re-hydrate it.

: I always trim the edges off my wedding cake layers because I think it makes a prettier cake when you cut it--no brown edges. It also helps if your cake has cooked a little too much on the edges. It trims away the hard part. I wouldn't ever discard it unless it was truly overcooked through most of the cake. Wrapping it and freezing it as you did will help it, too. If I were you, I would trim the edges a little while it's still frozen (it's easier to trim that way), and then proceed as usual.

: I made a yellow cake last night in a 14 inch heart pan. I filled it about half full, but it rose quite high in the middle and I thought perhaps I had overfilled it. Well, it baked well except that the humps on the top seemed to bake quicker than the bottom! So as the cake seems great and I turn it out, the humps are darker than the rest and seem a tad tougher just on the edges. I'm wondering if I can just trim those edges off? I've never had to do that before, but don't want to waste all of that cake. I wrapped it well in plastic wrap while still slightly warm in case I accidentally did overbake a tad and then cooled completely and stuck in the freezer. I'm letting it thaw now...anyone have any suggestions? I've seen many books that say to trim the edges if they're too brown, but I'm still a little afraid of how far the toughness/dryness penetrated! Any help is appreciated:)

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