"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Click Here to Login
Thread Tools Display Modes
Old 10-06-2007, 10:09 AM   #1
Assistant Cook
Join Date: Sep 2007
Posts: 32
Wink Cakes raw in the center

For several years I have had this problem and not only with cakes, banana bread to. The other day I put cake batter in my FiestaWear cereal bowls and bake them. They were not to full or anything, but they still turned out with raw batter in the very center. Everytime I have made banana bread over the past few years it never bakes. I don't over fill it. I bake it for about an hour and test it. Even though it looks done, its not! The only part that gets cooked is the very very top, like the thin layer of skin covering the bread. Usually I would then cover it with foil so the top doesn't burn and then bake it for another hour, the extra hour didn't change a thing. What is going on?!? I don't thing its the oven because I have moved in the past year so I have had this problem in 2 ovens. help, thank you


alex566 is offline   Reply With Quote
Old 10-06-2007, 10:38 AM   #2
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,611
Hi, alex. Do you have an oven thermometer? If you don't, I suggest you get one. Ovens, even brand new ones, can be off by several or quite a few degrees. Before you bake your cakes and breads, do you preheat the oven? This is an important step in baking. Some ovens can take as long as 20 minutes to preheat, which is about 1/3 of the time that banana bread bakes. If you're not preheating your oven, this could explain why your banana bread is undercooked.

So, get and use an oven thermometer and always preheat your oven. I would imagine you will get different results the next time you bake.

"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 10-06-2007, 10:55 AM   #3
Assistant Cook
Join Date: Sep 2007
Posts: 32
Thank you, yes I do always preheat my oven. And I have tried the oven thermometer but it is probably faulty also, I want a new one, but I am trying to save as much money as possible right now, all though I am probably throwing out a lot of money from all these baking disasters.
alex566 is offline   Reply With Quote
Old 10-06-2007, 01:28 PM   #4
Sous Chef
PytnPlace's Avatar
Join Date: Nov 2006
Location: Ohio
Posts: 801
It sounds to me like your oven needs to be calibrated. Landlords don't worry too much about maintaining the calibration in their rented kitchens.
PytnPlace is offline   Reply With Quote
Old 10-06-2007, 03:02 PM   #5
Sous Chef
Join Date: Aug 2006
Posts: 863
Looks to me like u are doing everything right.
I suggest that u make the oven 20 or 50C less the next time.

Mel! is offline   Reply With Quote
Old 10-06-2007, 05:21 PM   #6
Join Date: Nov 2004
Posts: 75
Have you considered that FiestaWare is not exactly cake baking material [being semi-vitreous clay, old-style, or fully vitrified clay, new style] ??

1. turn temp down
2. bakes longer
3. cover 1 hour into time with foil
4. batter recipe must be able to take long baking ..

auzzi is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:14 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.