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lamington cakes that peaks in the centre.

post #1 of 17
Thread Starter 

~~Hallo I am from south Africa . I run a small bakery on the farm and I mainly bake lamingtons on big scale. I now have to go from making the mixture once to 3 times, and in a bigger pan. The problem that I am having at the moment is that the cake domes in the middle and the sides are very thin, I looked at the oven and made it level, I looked at the temperature and it bakes the single batter cakes perfect. Do you think I can place like foil on the whole cake pan and bake it that what to stop it from peaking? I also tried pouring the mixture in from the sides so it runs to the middle still no help. Do you perhaps know what will happen if I place something smack in the center of the cake like a knife or something. I am loosing so much cake because its not baking evenly. I hope you can help. thank you.

post #2 of 17
Thread Starter 

any one? no ideas??????

post #3 of 17

I hate to sound uneducated and have heard of a Lamington cake but cannot pull it out of my memory.

Off to educate myself but in the meantime if you could please post the recipe for a single batch, instructions for preparing the batter and size pan (for just the one cake you usually bake as well as the larger one)  it would help us help you.



post #4 of 17

I need to educate myself on them as well.  You mentioned using the foil...have you ever used the cake strips?  Like these...



Edited by Skyler - 2/8/14 at 9:08am
post #5 of 17
Thread Starter 

hallo, thank you i will go measure the pans 2 morrow and post it for you.. Iamingtons is basically a flat white cake that is cut in squares and then dipped in warm cacao syrup and then rolled in coconut

post #6 of 17
Thread Starter 

hi thank you i went to go look at the strips, it is going to take 4-6 weeks for the strips to be shipped to south africa.  It does seem like that will sort out my problems though. I will google self make baking strips and see if i can not find them in south africa. I must just add i have not seen them where i stay. I stay 30 km from the nearest town.

post #7 of 17
Thread Starter 

http://www.flickr.com/photos/34971289@N06/5438335262/in/photolist-9hyTB5/ i found this link, and will try this on monday.

post #8 of 17

Annie, that links looks like a good possibility.  Here's another link that might be helpful.  Rose Levy Beranbaum is a good resource when it comes to baking.



post #9 of 17
Thread Starter 

Morning, thanks so much, that is what i was looking for.. well its sunday here, and im gonna prepare all my strips for 2 morrow when i have to bake 11 cakes. Thank you so very much for the help. i feel so much better now.

post #10 of 17
Thread Starter 

Evening all, first time in months that my cakes are all even.. boy does that baking strips work. I can not believe it. once we saw how to put the foil and baking towels in and fold it we baked 4 perfect cakes. I have less than a 500 g wastage today. Thank you so very much all.

post #11 of 17

Annie, that sounds great!

post #12 of 17
Thread Starter 

Can someone please tell me if i should bake a cake longer if i double the recipe, or will the cake in principal still bake the same amount of time. I made the batter double today and the cake bake longer, but in the end it burned a bit underneath.


If i only need 1 1/4 of the recipe per cake pan, will it work if i take the recipe as is and divide all the ingredients into 4.?


Thanks to much

post #13 of 17

Annie, it should be about the same amount of time.  What can make a difference is the depth of the batter due to changes in pan volume. Obviously a deeper batter requires a little longer baking time, and shallower is less.  Does that help?  Sorry...I wasn't clear on your question about 1 1/4 the recipe going into 4 pans...??? 

post #14 of 17
Thread Starter 

hi skyler, no at this stage if i make the batter once its too small for the pan, if i make the batter 1 and 1/2 its too big for the pan, then the lamingtons isnt small enough (not the right size to fit into the packaging) now im thinking i should make the batter 1 1/4 for the pan. that should give me the correct size. Reason why im asking it here is i did ask someone and they said that you can not really make the batter less than 1/2 of the original quantity.  sorry im struggling to explain myself in english.


post #15 of 17

Annie, did you already post the recipe?  I'd need to see it to be sure, but making 1/2 the recipe might be better than 1/4.  I know it would be more batter than you need...could you just bake up something small with the excess batter?  


You're doing fine with your English!:) 

post #16 of 17
Thread Starter 

No i didnt post the recipe, i am a bit scary to post it as i know people want it here, and i dont want to give it to them as it took me forever to sort it out.  I can give it to you on an email if you need to see it. I will try to make a smaller cake with the excess. thanks so much.

post #17 of 17

I understand how you feel.  I think making something with the excess batter is the way to go.  Let me know how it works out.

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