2. Baking in an Oven That’s Too Hot or Cold An oven that runs either too cold or too hot increases the risk of a sunken middle. To help understand what happens when your oven is too cold, here’s an oversimplified, one-sentence baking primer: creaming butter and s...
I made this and it ended up sunken in the middle even though the cake tester was coming out clean. What did I do wrong? January 19, 2020 at 6:25 pm Reply deb Are you at any kind of altitude? January 20, 2020 at 9:36 am Reply Niyatee Can this be made in a 8×8 squar...
Can you put a sunken cake back in the oven? If your cake has sunk in the middle but is cooked the whole through, then there's not much you can do about it. Justcover thetop of your cake with buttercream to disguise the concave in the centre. If you cake isn't completely cooked,...
a project Turshen worked on. However, in the Buvette, the recipe has more butter and sugar; in Turshen’s book, it has less. When I tested it, my happy place was in the middle — too little sugar and the cake was dry, too much and the sweetness of the preserves overwhelm — and ...
First check to see if the cogs fit into the sunken corner. If the cogs are too big that is fine because you can trim them down to fit if needed. Just make sure you cut the area of the cogs that will be closest to the curved area where you will be placing the overlay pieces. Thi...
White cake mix– I’ve always used white cake mix for this but I do use the egg yolks in the eggs so honestly a yellow cake mix works just as well. It will just but a little darker yellow. Sour cream– Make sure you use full fat sour cream for this!
Big flop, sunken, ugly mess. Reply Author Kitchen Nostalgia 8 years ago Reply to jen I disagree! I made this cake many, many times and it turned out well every time. That is why I’m convinced that the recipe is OK. If you followed instructions it should have worked. Try ...
One of the main reasons people run into slightly sunken centers with this recipe has to do with altitude! Are you above sea level? Even a couple thousand feet can have an impact on how desserts bake up! If so, I’d recommend reducing the baking soda by 1/2 tsp next time and see if...
Messy. It’s a fantastic way of looking good, yet covering any problem areas – like cracked cheesecakes and sunken cakes. Not that that’s happened to me, of course……. :P Tamera — December 4, 2008 @ 5:07 am Reply Like all three, but I keep eyeing the Classy! Leah — Decemb...
And anything that gets them out of the oven and into my mouth sooner seems good. In the meantime, I’ll be eating the edge pieces (of which there are plenty) of my sad sunken cake. Reply Penelope says: May 14, 2012 at 3:16 am Happy birthday for tomorrow! Reply Mrs H says: ...