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kassie
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-- 06-20-2006 @ 11:52 AM
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Bought a new stove, and now my cakes are higher in the centre than around the edges. Edges are hard and the centres crack. Looks like it bakes to fast around the edges? How can I solve this problem
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Hasna
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-- 06-21-2006 @ 5:45 AM
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Hi Kassie,
You should try to lower your temperature by 25 degrees; just bake a little longer then the recipe calls for. By 10 - 15 min. You will have to do some practice runs.
Hope this helps.
Hasna
Ummmm....Cheesecake!
www.freewebs.com/ummmmcheesecake/
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kassie
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-- 06-21-2006 @ 11:37 AM
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Thanks for the response and the advise. I really appreciate it!
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rudyru52
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-- 08-13-2006 @ 10:26 AM
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Hi Kassie, Is your oven level? If not, you will have problems with lopsided cakes. Put a level in there and check it front to back, side to side, and diagonally. If it isn't level you will have to adjust that. Most stoves have leveling "feet" at the corners just for that purpose. When I got my new wall oven I hovered over the builder with my level, and he worked on it until it was perfect. (Probably wouldn't have gotten that kind of job had I not "supervised".) 
Keep it cookin'
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hobbychef
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-- 08-15-2006 @ 2:39 PM
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Kassie, Have you tried Magi-Cake strips. My wife uses them and it helped even her cake layers out. HTH, Steve
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dessertqueen
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-- 08-25-2006 @ 9:43 PM
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I find the same thing happens to my cakes. I will try lowering the oven temp and cooking for longer. What are these magic cake strips, how do they work and where do you find them?
Chocolate Rules!
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diana
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-- 08-27-2006 @ 1:02 PM
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Hi dessertqueen,
For perfectly level cakes, use the Magi-Cake strips. Saturate them in water, squeeze out excessive moisture, wrap strip around outside of pan, place in oven and bake. When done, let strips dry out and use again and again.
You can purchase these at CandylandCrafts.com:
Magi-Cake Strips
http://www.candylandcrafts.com/bakingaids.htm
Or they can be purchased at other online stores such as Amazon.com, etc.
Good luck and happy baking!
Sincerely, Diana
Diana's Desserts
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dessertqueen
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-- 08-30-2006 @ 9:34 PM
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Thanks Diana, I appreciate the info. What kind of and size of baking pans do you recommend?
Chocolate Rules!
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diana
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-- 08-31-2006 @ 9:18 AM
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Hi dessertqueen,
As far as what kind and size of pans, well it depends on what recipe you're using. I suggest always having at least two, 8 or 9-inch round cake pans and also a 9 or 10-inch springform pan. Are you going to buy the Magi-Cake Strips? I think it will be well worth the money. If you're making alot of cheesecakes, then I would also purchase the 4 strip set besides the 2-strip set as most of the time, cheesecakes are made in 9 or 10-inch springform pans and of course the 2-strip set is great if you make alot of 8 or 9-inch layer cakes.
Good luck and please let me know how your cakes turned out using the Magi-Strips.
Sincerely, Diana
Diana's Desserts
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