"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Thread Tools Display Modes
Old 02-28-2009, 09:10 PM   #1
Assistant Cook
Join Date: Oct 2004
Location: South Central Kentucky
Posts: 26
"No bump" cake

Can you tell me who all my cakes (round, square or sheet) end up with a bump ( hump) in the middle?


Moosetoo is offline   Reply With Quote
Old 02-28-2009, 10:05 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,081
The edges of the cake get hot faster than the center. As a result, the cake batter around the outside of the pan sets first, stopping it from rising any further. The batter in the center keeps rising, forming a dome in the middle of the cake before it, too, sets.

To prevent or minimize this effect, you can buy strips that wrap around the outside of cake pans, slowing down the heating/setting process.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-28-2009, 10:20 PM   #3
Certified Cake Maniac
LPBeier's Avatar
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,773
You can also lower the temperature of your oven and bake the cake a little longer. For example, instead of 350, bake the cake at 325 and bake 10 - 15 minutes longer depending on the size and depth.
"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

LPBeier is offline   Reply With Quote
Old 03-01-2009, 08:47 AM   #4
Senior Cook
Join Date: Dec 2006
Location: Colombia, South America
Posts: 153
My problem is that the cakes and muffins raise beautifully, but then they come down and flatened, and if I let them in the oven for more time, they get very dry......
2belucile is offline   Reply With Quote
Old 03-01-2009, 12:16 PM   #5
Head Chef
Scotch's Avatar
Join Date: Oct 2006
Location: California
Posts: 1,042
Check the temperature of your oven with a good oven thermometer -- it may be too hot, hotter than indicated on the dial.
Scotch is offline   Reply With Quote
Old 03-01-2009, 12:47 PM   #6
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,197
The addition of an extra egg in the batter will help them hold their shape better so that they don't collapse as they cool. For me, the raised center is unwanted in cakes, as I tend to make multiple cakes and layer them. But the cake I cut off to flatten the top is used to make trifles. So it's all good.

Seeeeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 03-02-2009, 08:20 PM   #7
Senior Cook
Join Date: Dec 2006
Location: Colombia, South America
Posts: 153
Scotch: Thanks for the advise about the oven. I will try lowering the temperature a little. could be a little too hot.
GW of the North: I also will try (another time) with the addition of one more egg. I like to make the apple muffins, they are delicious and keep well. Thanks and keep well.
2belucile is offline   Reply With Quote
Old 03-03-2009, 06:17 AM   #8
Head Chef
letscook's Avatar
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,861
I saw on Paula dean show once she gave a hint and it was for that.
When you pour your batter in your pan - push the batter from the center out to the sides more leaving a indent in the middle - when it rise it will rise evenly. I tried it and it did work.
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 03-03-2009, 10:44 AM   #9
Assistant Cook
Join Date: Mar 2009
Location: Meadville, Ms
Posts: 12
i'm anxious to try the paula dean method! I've also been told that insteadof buying the strips to go around the pans, you can wrap a wet rag/dish towel around the pans and it does the same thing... haven't tried it yet though.

chybabe2 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

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 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:31 AM.

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