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Old 03-18-2019, 02:36 PM   #1
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Question What Happened Here? My Cake FELL!

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I made this recipe:
https://foodfolksandfun.net/copycat-...on-cream-cake/

We've had (Italian) Lemon Cream Cake at three different
restaurants here and we just adore it.
So I thought I'd give it a whirl.

I'm not the best cake maker, but, what the heck?!

What I did realize is that my 9inch Spring Form pan
leaked and just every so little batter and I'm thinking that's what
happened to create this CRATER in my White Cake.
For reference, this was the first time I've made a White Cake.

This cake I will salvage by turning it into Cake Pops

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Old 03-18-2019, 04:13 PM   #2
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Quote:
Originally Posted by Kaneohegirlinaz View Post

This cake I will salvage by turning it into Cake Pops
...
Or you could use the dip in the middle as a bowl for some whipped cream and berries or do something else to pretend that it was on purpose.
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Old 03-18-2019, 04:48 PM   #3
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Quote:
Originally Posted by taxlady View Post
...
Or you could use the dip in the middle as a bowl for some whipped cream and berries or do something else to pretend that it was on purpose.
For the win!!!

Ross
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Old 03-18-2019, 05:40 PM   #4
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Quote:
Originally Posted by taxlady View Post
...
Or you could use the dip in the middle as a bowl for some whipped cream and berries or do something else to pretend that it was on purpose.
Taxy, that's exactly what I was thinking!
You know that geniuses tend to group together


Quote:
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For the win!!!

Ross
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Old 03-18-2019, 05:44 PM   #5
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Often, a sunken middle indicates it was under done when you took it out of the oven. not sure if that's what your issue is.
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Old 03-18-2019, 05:51 PM   #6
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Lightbulb DH came up with an idea.

He saw a site where they made the white cake in a tub pan
So he suggested that I simply cut out that DIVET of the middle,
split the cake horizontally and fill it as directed. I'll give it a-go
manana, today is shot!
I feel defeated, but tomorrow is another day
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Old 03-18-2019, 06:01 PM   #7
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Often, a sunken middle indicates it was under done when you took it out of the oven. not sure if that's what your issue is.
Andy, I was typing when your responded, sorry...

No, I followed the directions for the batter,
filled the 9 inch Spring Form pan, smoothed the top
with a small off-set spatula,
baked it at 350 for 23 minutes, rotated the pan ...
*note here-when I turned the pan, it was FAR from halfway done,
very watery still, but starting to brown on top
baked it for another 23 minutes,
opened the oven door to my horror!
Stuck a toothpick in the center, it was done, no crumbs
clinging to the pick.

Curious I'm not understanding what happened, and that's
very frustrating!
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Old 03-18-2019, 06:19 PM   #8
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Even though the instructions tell you to rotate the cake, I wonder if opening the door caused the problem. From the list of ingredients, that seems like a very delicate cake. I know it is absolutely verboten to open a door when baking popovers. Other than that, I got nothin'.

Curious, though. What will you be doing with six egg yolks? That's a lot of hollandaise sauce or mayonnaise.
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Old 03-18-2019, 06:55 PM   #9
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...Curious, though. What will you be doing with six egg yolks? That's a lot of hollandaise sauce or mayonnaise.
Crme Brle!!!! Far and away the best use for orphaned egg yolks.
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Old 03-18-2019, 07:14 PM   #10
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Originally Posted by Cooking Goddess View Post
Even though the instructions tell you to rotate the cake, I wonder if opening the door caused the problem. From the list of ingredients, that seems like a very delicate cake. I know it is absolutely verboten to open a door when baking popovers. Other than that, I got nothin'.

Curious, though. What will you be doing with six egg yolks? That's a lot of hollandaise sauce or mayonnaise.
CG, I was thinking the same, you're not suppose to open the oven door when baking, especially such a fussy cake

I make Meyer Lemon Curd with the yolks, often.


https://mykitcheninthemiddleofthedes...emon-curd-yum/
The whites I separate and freeze individually, so say I want
to make Italian Meringue Buttercream Frosting, I've got
a BOATLOAD of egg whites in the deep freeze
[IMG][/IMG]
I also will on occasion, like when I've accumulated way more
whites than I could use up in a year,
I'll de-frost a few to add to our Omelets or Scrambled.
Ssshhhhh, don't tell DH that he's eating mostly whites
I put maybe 1 whole egg to 3-4 whites
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What Happened Here? My Cake FELL! [ATTACH]34073[/ATTACH] [ATTACH]34074[/ATTACH] I made this recipe: [url]https://foodfolksandfun.net/copycat-olive-garden-lemon-cream-cake/[/url] We've had (Italian) Lemon Cream Cake at three different restaurants here and we just adore it. So I thought I'd give it a whirl. I'm not the best cake maker, but, what the heck?! What I did realize is that my 9inch Spring Form pan leaked and just every so little batter and I'm thinking that's what happened to create this CRATER in my White Cake. For reference, this was the first time I've made a White Cake. This cake I will salvage by turning it into Cake Pops :yum::lol::chef: 3 stars 1 reviews
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