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-   -   What caused the cracks? (http://www.discusscooking.com/forums/f17/what-caused-the-cracks-99367.html)

pengyou 01-09-2018 06:23 AM

What caused the cracks?
 
Hi, everyone. I am back to China, which means I am back to cooking and entertaining agak. I bought a new oven and mixer and tried them out last night for the first time. What you see in the photo is the result. New oven, mixer, recipe and even cake pan - this is the first time i have ever used an aluminum pan to bake with. Any ideas why the cracking? Taste was fine.

caseydog 01-09-2018 08:20 AM

I can't see a photo, so something went wrong on your end or mine.

CD

Andy M. 01-09-2018 09:13 AM

No picture. Some types of cakes can crack if overcooked.

pengyou 01-10-2018 10:16 PM

Can i add a jpeg where it says add video?

Andy M. 01-10-2018 10:29 PM

Go to "manage attachments" and use the "add a file'" section.

pengyou 01-10-2018 10:29 PM

1 Attachment(s)
This?

caseydog 01-10-2018 11:02 PM

Now we can see it.

I am not a baker, but my understanding of physics is that the outer/top layer of cake is cooking more and/or faster than the inside. I don't know how to stop it, but maybe baking it slower might work.

Good luck. Someone here will have a better answer.

CD

blissful 01-11-2018 10:25 AM

I think it looks great, or 'normal', like a cake or brownies. I'd slap some frosting, or jam or whipped cream on it and eat it.

GotGarlic 01-11-2018 04:41 PM

Quote:

Originally Posted by blissful (Post 1537174)
I think it looks great, or 'normal', like a cake or brownies. I'd slap some frosting, or jam or whipped cream on it and eat it.

+1. That's just what they do [emoji2] Top it with something yummy and dig in :yum:

pengyou 01-11-2018 06:53 PM

Thanks! The cake did taste very good. I lowered the temp from 175C to 168C to compensate for the thin aluminum pan. I usually use steel or glass baking pans.


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