Advanced search

Help! Cake question

(16 Posts)
baggies Fri 01-May-20 15:16:05

Why does my cake always look like this, raised, with a crack in the middle? It is always light, moist and yummy but not aesthetically pleasing!
Use all in one method, 6oz of sr flour, sugar and marg, 3 eggs.
On tv they always come out the oven smooth and flat!

OP’s posts: |
baggies Fri 01-May-20 15:16:59

Posted too soon, photo attached!

OP’s posts: |
homemadecommunistrussia Fri 01-May-20 15:17:30

I find it depends on the cake. What kind are you making?

homemadecommunistrussia Fri 01-May-20 15:19:05

That looks great.grin I think it might have something to do with how deep it is, if you made two shallow cakes from the same mix there would be less peaking and cracking.

englebertsausagedog Fri 01-May-20 15:22:13

I think it's when they cook too quick. You need to turn your oven down a bit. Or get those cake tin collar things. (I bought some and they seem to even the heat distribution through the cake)

APurpleSquirrel Fri 01-May-20 15:27:42

Oven is probably too hot:
According to Mary Berry, of Great British Bake Off fame, cakes crack when the oven temperature is too high (or, similarly, when the pan is placed on an incorrect rack

ShakespearesSisters Fri 01-May-20 15:28:00

It definitely comes more if oven is too high. I now bake at 160, takes a bit longer but doesn't rise so quickly so less dome, if any.

paddingtonbearsmarmalade Fri 01-May-20 15:30:12

If you want a smooth rose and minimal doming/peaking & to avoid cracking, a low & slow bake is your best bet.

paddingtonbearsmarmalade Fri 01-May-20 15:30:28


NormaLouiseBates Fri 01-May-20 17:34:48

In my experience 2 things can cause this... oven too hot as has been said, but also butter too cold can do it too.

JPduck Fri 01-May-20 17:41:16

To avoid a dome, I leave a dip in the centre of the mix as I put it in the oven. Seems to work

baggies Fri 01-May-20 18:52:41

Interesting replies thank you.
Oven temp is 160 fan middle shelf. Start timer at 25 minutes added extra 2 minutes as cake was squidgy in the middle. It's just a plain cake, I add icing or melted chocolate to the top.

OP’s posts: |
baggies Fri 01-May-20 18:54:36

Actually do use spread straight from the fridge. Will get it out beforehand and leave a dip in the middle next time.

OP’s posts: |
JPduck Fri 01-May-20 21:17:22

Good luck @baggies
Update us how you get on 😀

baggies Sat 02-May-20 15:16:37

Cake baked today with softened spread and dip in the middle when put in oven. Much better rise, slight cracking and also 2 minutes less in the oven.
I also didn't put any baking powder in. Seems better. 2 photos attached comparing bake.

OP’s posts: |
JPduck Sat 02-May-20 16:20:08

Looks good 🍰👍🏻

Join the discussion

To comment on this thread you need to create a Mumsnet account.

Join Mumsnet

Already have a Mumsnet account? Log in