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Re: SOS: Cracking cake

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Posted by Carolyn - Iowa on May 16, 2008 at 07:39:50:

In Reply to: SOS: Cracking cake posted by Bethany on May 15, 2008 at 22:19:38:

: For all of you Duncan Hines users - is anyone having any trouble with cake cracking? I have been baking for 19 years and have used DH all this time. The past couple of white cakes I have baked have cracked right down the middle, always after I have decorated them.

I always use the recipe as it states on the box. I.e., for one box I use 1 1/3 cup water, three egg whites and 2 tbsp oil. I bake at 350 until toothpick comes clean. I guess the only thing that has changed since I've had cracking issues is that I moved to the south (Alabama) from Minnesota. Therefore, I am baking on a different oven (however, it's electric, just like I've always baked on).

Can anyone offer any suggestions at all? I have multiple stacked cakes and wedding cakes in the next week and I'm starting to panic a bit. HELP!

I have always replaced the water called for to milk on the DH box mixes. I would also suggest to turn your oven to either 325 or even 300 degrees & bake for a bit longer time. I've never had the cake cracking problem with this manner of mixing the batter or the baking temperatures. Good Luck!

Follow Ups:

Re: SOS: Cracking cake - DeniseNH 18:34:13 05/16/08 (1)
- Re: SOS: Cracking cake - Natalie 20:31:55 05/18/08 (0)

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: : For all of you Duncan Hines users - is anyone having any trouble with cake cracking?  I have been baking for 19 years and have used DH all this time.  The past couple of white cakes I have baked have cracked right down the middle, always after I have decorated them.

I always use the recipe as it states on the box.  I.e., for one box I use 1 1/3 cup water, three egg whites and 2 tbsp oil.  I bake at 350 until toothpick comes clean.  I guess the only thing that has changed since I've had cracking issues is that I moved to the south (Alabama) from Minnesota.  Therefore, I am baking on a different oven (however, it's electric, just like I've always baked on).  

Can anyone offer any suggestions at all?  I have multiple stacked cakes and wedding cakes in the next week and I'm starting to panic a bit.  HELP!

I have always replaced the water called for to milk on the DH box mixes.  I would also suggest to turn your oven to either 325 or even 300 degrees & bake for a bit longer time.  I've never had the cake cracking problem with this manner of mixing the batter or the baking temperatures.  Good Luck!



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