~~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.
lamington cakes that peaks in the centre.
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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.
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
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.
http://www.flickr.com/photos/34971289@N06/5438335262/in/photolist-9hyTB5/ i found this link, and will try this on monday.
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
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...???
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.