What caused the cracks?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

pengyou

Senior Cook
Joined
Feb 14, 2011
Messages
409
Location
Beijing
Hi, everyone. I am back to China, which means I am back to cooking and entertaining agak. I bought a new oven and mixer and tried them out last night for the first time. What you see in the photo is the result. New oven, mixer, recipe and even cake pan - this is the first time i have ever used an aluminum pan to bake with. Any ideas why the cracking? Taste was fine.
 
Last edited:
Now we can see it.

I am not a baker, but my understanding of physics is that the outer/top layer of cake is cooking more and/or faster than the inside. I don't know how to stop it, but maybe baking it slower might work.

Good luck. Someone here will have a better answer.

CD
 
I think it looks great, or 'normal', like a cake or brownies. I'd slap some frosting, or jam or whipped cream on it and eat it.
 
Thanks! The cake did taste very good. I lowered the temp from 175C to 168C to compensate for the thin aluminum pan. I usually use steel or glass baking pans.
 

Latest posts

Back
Top Bottom