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I cannot get a "good" cake.

post #1 of 14
Thread Starter 

Hello guys,i followed a recipe who a lot of people followed aswell,with great result. But i cannot get the classic nice good loking and solidity. I explain it with photos :

 

 

I should get this result :

 


 

 

But i get this :

 


 

 

My cake taste god and is well cooked, but i dunno why i cannot get the smooth surface..

 

I baked it in a 94" Gas oven at slow fire for 2h ~

 

I used butter and flour for the cake pan .

 

 

Where i am wrong?


Edited by youngchaos - 5/21/13 at 4:24am
post #2 of 14

IDK...looks pretty good to me (link broken so have not seen your target pix)

The batter climbed to the top rim while baking and leveled off after cooling with minor shrinkage.

It is nice and level on top.

If the sides bother you try lining the pan with parchment paper.

Sometimes the fat in the pan prep will kinda fry the batter....unless the cake is lopsided or sunken in the middle I brush it down and condider it a success.

 

mimi

post #3 of 14
Thread Starter 

Sorry,i fixed the img target.

 

 

Do you see the difference that i mean?

 

 

Look the "should be" photo,it's like solid and smooth,mine seems like "fragile and not that smooth" i mean,the taste result is ok,it's really good,but i'm thinking to work it slicing and filling with cream and then using the fondant.. i'm afraid it will collapse... and it's like crumble aswell.. 

 

I just don't get why people are getting this result and just me not.. and they didn't use the parchment paper :S

post #4 of 14

Is everyone using the same recipe and pan, ingredients and brands?

Something as small as whipping the egg whites a tick too long or maybe the pan you used is a tiny bit larger.

Lots of variables in baking, lol.

The most important thing is you had the courage to try and the desire to achieve.

 

mimi

post #5 of 14

OH...go ahead and brush it off then tort and fill.

It will not fall down, lol.

 

mimi

post #6 of 14
Thread Starter 

Oh so ,could be anything? People used same recipe but not ingredients brands.. and not sure about pan.. but, i tought was caused but something specific..


 

post #7 of 14

If it is the sides that bother you the most try making your own bakers grease.

Equal amts of flour, oil (like veg or canola..one that has a neg flavor impact) and solid veg shortening (like Crisco).

I just mix well with the brush I use to apply.

Sometimes with the butter and flour method the flour doesn't absorb all the fat before the oven heats it up and then the sides can fry.

 

mimi

post #8 of 14
Thread Starter 

Thanks for the suggestions, appreciated!


I got maybe an important tip from my mother,she said today when she eat for the first time the cake,that it was a bit "wet" maybe i just have to higher the temp a bit?

 

I baked it at 150° for 2h~ ( with the dripping pan at the lower layer of the oven for preventing to burn the cake)  maybe i should put 160° and lower time? or just 150° and more time till,it get more "golden" ? 

post #9 of 14
Thread Starter 

Well i guess was all a pan problem.. today i did it again with more butter and a normal amount of flour on the pan and i got it better :

 

 

post #10 of 14
Thread Starter 

Guys,i just noticed the day next i did the cake,the surface become sticky and kida "wet"... what happened? :S

post #11 of 14

150 C for 2 hours? Too low a temp for way too long. Try 175 C for 45 minutes then test for doneness.

post #12 of 14

I could have sworn i answered this but i must have turned page before it posted.  Anyway, i agree, you need much more heat, so the sides cook, the top rises, and the cake gets dense., 

 

Also i just noticed you;re in Italy.  Are you using an American recipe?  It won;t work here, (i live in Rome) - the flour is too "weak" and you need to reduce the butter and add more flour if you want to adapt an american recipe to italian ingredients.  It took me a few years to realize that, but it works. 

If it's an italian recipe, then that's not the problem. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #13 of 14
Thread Starter 

Thanks a lot for the support,yes,is an italian recipe!


I will try then with more heat,but i am always afraid for my gas oven to burn the bottom,i will use the dripping pan at the last layer of the oven for mitigate the flame,ok?


I'm gonna try 175 @ 45min,checking it :)

 

 

Thanks a lot!

post #14 of 14

Hi again Young chaos,

I find that Italian recipes are rarely precise and often don;t explain the technique.  It's assumed you know already.  I once gave a recipe to an italian friend and he laughed because i gave the pan size.  He thought that was ridiculous.  I explained how important it was and why.  Then when i asked how it came out and he said, not very good, it's not a good recipe.  I asked, well, did you cream the butter, was it melted or cold, did you beat the cake after adding the flour, etc, and it was all right.  Then i said, what about the pan?  He said "oh, well, I didn't have that size pan so i used another".  Grrrr!  But he has never seen the size pan specified.  Nor all the techniques. 

 

Baking too low and too long doesn;t allow for the cake to rise quickly before it gets solid.  It's also important to make the oven heat up a long time before putting the cake in, so it's actually at the right temperature.  My experience with Italian ovens is that they are rarely anywhere near accurate for temperature so you might want to find an oven thermometer (it has to be for ovens, and i have seen them here) and check what your oven SAYS it is, and what your oven ACTUALLY is.  Then you can raise or lower the temperature accordingly.  No cake that size that's not very densely filled with dried fruit should be cooked two hours. 

 

If you want to send me a private message and ask anything in Italian, i can answer in italian.  just click on my name and click on "private message" - like where to buy oven thermometerssmile.gif

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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