"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 05-09-2006, 11:15 AM   #11
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
The soda is correct for the cocoa in the recipe.
If you google for mayonnaise cakes some do have baking powder in addition to the soda, and the amounts vary. That doesn't explain why you are now having a problem with it, but sometimes if the cake rises too fast it will fall when removed. Hope you can work it out.
Google for mayonnaise cake recipe--or Miracle whip and take a look at some of the recipes. It might help you. I made this many many years ago too.
__________________

__________________
Gretchen is offline   Reply With Quote
Old 05-09-2006, 11:40 AM   #12
Assistant Cook
 
Join Date: Apr 2006
Posts: 44
I moved from 5500 ft elevation to sea level and had to adjust EVERY recipe I have for elevation. Is Ohio much different than Florida in elevation? I bet it is a matter of adjusting flour and moister for elevation differences.
__________________

__________________
Lady C is offline   Reply With Quote
Old 05-09-2006, 11:43 AM   #13
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
I think the difference might be 30 feet. ;o) And even in Denver I don't find that much problem with baking. Now in Silverthorne I do.
__________________
Gretchen is offline   Reply With Quote
Old 05-09-2006, 02:42 PM   #14
Assistant Cook
 
Join Date: May 2006
Posts: 5
Ohio is much higher in elevation than Florida. How do you adjust the flour and moisture?
__________________
blondie 6180 is offline   Reply With Quote
Old 05-09-2006, 02:49 PM   #15
Assistant Cook
 
Join Date: Apr 2006
Posts: 44
Try this link http://allrecipes.com/advice/coll/ba...cles/154P1.asp

It looks like if you are less than 3000 ft in both places there is no adjustment. But you could try some of the tips and see if they make a difference.
__________________
Lady C is offline   Reply With Quote
Old 05-09-2006, 02:55 PM   #16
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
No, no, no. You do not need to adjust for altitude!! I have lived in Ohio and Florida--NO adjustment.
__________________
Gretchen is offline   Reply With Quote
Old 05-09-2006, 04:31 PM   #17
Senior Cook
 
Join Date: Sep 2004
Posts: 262
Are you using the same brand of flour? I know that in the

southern part of the US self rising flour is a staple while in the northern parts I have to hunt for it. I could see myself buying flour and not giving a thought that it may be self rising. This would it cause it to rise too fast and then fall like Gretchen mentioned.
__________________
Lizannd is offline   Reply With Quote
Old 05-09-2006, 04:34 PM   #18
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
You know, that is a really good possibility.
__________________
Gretchen is offline   Reply With Quote
Old 05-10-2006, 10:04 AM   #19
Assistant Cook
 
Join Date: May 2006
Posts: 5
After reading the last post I looked to see if I bought the self rising flour by mistake, hoping that was the reason, but no, it is regular. I am baking a cake today and trying the different ideas posted. Thank you for all your help and I will let you know the results.
__________________
blondie 6180 is offline   Reply With Quote
Old 05-19-2006, 11:59 PM   #20
Senior Cook
 
Join Date: Apr 2006
Location: japan
Posts: 462
not all cocoa is just cocoa. there are two types, natural and dutch process.
natural cocoa is acidic, and calls for baking soda.

dutch process cocoa is treated with alkali, so recipes using dutch process cocoa need baking powder.

your recipe calls for 2 teaspoons of baking soda. if you're using dutch instead of natural cocoa, it won't rise.

another possible problem is that 2 teaspoons of soda is an extreme amount if using natural cocoa, because soda is 3 or 4 time more powerful than baking powder (in other words, soda is only 1/4 to 1/3 of the volume in baking powder). if this is the case, then your cakes will be over-rising, making the bubble walls too thin to continue to support the weight, hence collapsing.

i'm just going to take a stab at amounts here, but i'd quess that about a tablespoon of baking powder if using dutch process cocoa or, about a 1/2 teaspoon of soda or a bit more if using natural cocoa.

actually, looking at the recipe again, i see that the cocoa is only 1/4 the amount of the flour, which is not really a lot, so i'd be inclined to suggest a mix of about 1 to 1 1/2 teaspoons powder, and 1/4 to 1/2 teaspoon soda.

if you continue to have problems, you could also try not removing the cakes immediately from the oven, but turning off the heat, cracking the oven door open a couple of inches, and give them some time to cool down more slowly. this sometimes works for cakes that are a little over-risen.

another possiblity that pops into mind would be the amount of flour. if you perhaps used to sift the flour after measuring, but are now measuring already sifted flour, you'll actually be using a lot less flour. the batter will be more runny and weak.
good luck
__________________

__________________
let me make sure that wine's ok before i use it.
philso is offline   Reply With Quote
Reply

Tags
None

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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:29 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.