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Re: SOS: Cracking cake

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Posted by Angela on May 18, 2008 at 10:44:03:

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

I used to use Duncan Hines but switched to Betty Crocker. Last week I purchase a Duncan Hines white mix because it was on sale. I to noticed the edges of my cakes were cracking. I have never had this problem with Betty. I think I will stick with using Betty Crocker from now on. By the way I am in Ca so i think it's the mix not your location.

: 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!

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Comments:
: I used to use Duncan Hines but switched to Betty Crocker. Last week I purchase a Duncan Hines white mix because it was on sale. I to noticed the edges of my cakes were cracking. I have never had this problem with Betty. I think I will stick with using Betty Crocker from now on. By the way I am in Ca so i think it's the mix not your location.



: 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!



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