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Old 05-24-2009, 03:45 PM   #11
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Is this the recipe you made:

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Old 05-24-2009, 03:47 PM   #12
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Originally Posted by MostlyWater View Post
sounds interesting to me too ... what's the exact title and author's name ?
Amazon.com: BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes: Shirley O. Corriher: Books

BTW, I very strongly recommend that you read the customer reviews before buying this book, most especially those that give it only one, two or three stars. A couple in the two-star category seem to mirror Elaine's problem.
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Old 05-24-2009, 09:30 PM   #13
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Originally Posted by Elaine Schneider View Post
...The only thing I omitted was the baking stone. Any ideas why I failed?

Baking the cake directly on a baking stone would have made a significant difference in how fast the cake baked. The hot stone in direct contact with the bottom of the cake pan would have transferred heat to the cake more rapidly than the hot air in the oven.

As Scotch suggested, oven temperature variances would also have an effect.
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Old 05-24-2009, 11:13 PM   #14
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I agree with Andy. I will also add that the baking stone helps regulate the temperature so there are not as drastic ups and downs with the oven trying to maintain a constant temp.
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Old 05-27-2009, 09:25 AM   #15
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Shirley might have served home bakers better by commenting on changes necessary when a baking stone is not used. Not having a stone could easily account for the additional time necessary to bake the cake.

Even an oven that shows the correct temperature with the average oven thermometer can routinely cook more slowly than recipes state. My oven will more closely match published times by setting it 10-15 high, and did not learn the reason why until monitored it with a probe thermometer.

It isn’t my favorite cook book, but “The Kitchen Detective” does contain one illuminating quote from Chris Kimball: “So, just remember one simple rule. Never, ever trust cooking times in a recipe. Don’t trust my recipes, Julia Child’s recipes, or your mother’s recipes. They will almost always be wrong”

Nearly every cake recipe gives alternative signs to a cake being done that are more reliable than the stated time.
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Old 05-27-2009, 09:43 AM   #16
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Nearly every cake recipe gives alternative signs to a cake being done that are more reliable than the stated time.
...AND, those signs are best learned by "practicing!" Bake a lot of cakes () for your family and friends, and you'll soon get the hang of it.
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Old 05-30-2009, 05:55 PM   #17
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I rebaked Shirley's yellow cake the next day and used a 9 by 3 inch springform pan and the baking stone. The cake still took close to an hour but was quite good. I would caution anyone baking it not to use the 9 by 2 inch pan.
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