"The Sweetest Message Board on the Web"
aka THE PINK PALACE!
| Dolores' Private website | Online Catalog | Archives | Home

Re: SOS: Cracking cake

[ Follow Ups ] [ Post Followup ] [ "DECORATING PROBLEMS" ] [ FAQ ]

Posted by DeniseNH on May 16, 2008 at 18:34:13:

In Reply to: Re: SOS: Cracking cake posted by Carolyn - Iowa on May 16, 2008 at 07:39:50:

DH white mixes are touchie and mine seem to cling to the sides of the pan leaving a ring of cake stuck to the outer rim (1/4 inch all the way around) so now I run a knife around the edge when it comes out of the oven to prevent it. I also add a half box of white chocolate pudding to the mix. Seems to make the better richer. Hope this helps. I've never had cracking down the middle. Sounds like your tiers under the cake aren't perfectly level. That's the only thing I can think of.

: : 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 - Natalie 20:31:55 05/18/08 (0)

Post a Followup

Name :
E-Mail :
Subject :

Comments:
: DH white mixes are touchie and mine seem to cling to the sides of the pan leaving a ring of cake stuck to the outer rim (1/4 inch all the way around) so now I run a knife around the edge when it comes out of the oven to prevent it. I also add a half box of white chocolate pudding to the mix. Seems to make the better richer. Hope this helps. I've never had cracking down the middle. Sounds like your tiers under the cake aren't perfectly level. That's the only thing I can think of.

: : 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!

Optional Link URL :
Link Title :
Optional Image URL:

If you press "Preview Message," you are taken to a preview screen where your
message is shown to you before allowing you to post it.
Your message is not finalized until you click "Post Message".

[ Follow Ups ] [ Post Followup ] [ "DECORATING PROBLEMS" ] [ FAQ ]

Home / Email