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Original poster

Calling all cake experts....

16 replies

pigleychez · 09/03/2012 19:58

I need your help!

Why oh why can I not make cakes that are more than an inch deep!!? Angry
I follow all the instructions and tried various recipies but they always look like pancakes!

Today I made a cake for DH's birthday. It ended up taking all afternoon as I had to bake two separate cakes. Both mixes were meant to be divided into two different tins but im glad I didn't or they would of been about half and inch deep each!

Can someone tell me what on earth im doing wrong!?

OP posts:
VikingVagine · 09/03/2012 20:06

Are you using self raising flour?
Also you need to be careful not to over beat the mixture; if you get too much air in it, it can make the whole thing collapse in the oven.

Original poster
pigleychez · 09/03/2012 21:15

Yeah def using self raising flour.

I use an electric mixer to mix. How would I know whats too much?.. should I just use a hand whisk?

OP posts:
Original poster
pigleychez · 09/03/2012 21:15

DH thinks maybe our oven is too hot and I should try cooking them at a lower temp. It does get Very hot!

OP posts:
VikingVagine · 09/03/2012 21:44

With the mixing I stop as soon as it's even. Maybe your DH is right about the temp. You also have to be careful not to knock the oven or open the door in the first half hour or so.

tb · 09/03/2012 21:45

Mix the flour in by hand, and add a spoonful with each egg as that will stop the mixture curdling.

bigTillyMint · 09/03/2012 21:48

Are you using the correct sized tins? If they are too big, then the mixture will spread out thinner, IYSWIM!

And maybe you should get an oven thermometer to check the temp? Though I would have thought too hot would cause the cakes to burn rather than not rise.

What recipe are you using? Have you tried a plain victoria sponge?

Original poster
pigleychez · 09/03/2012 22:05

Using the right sized tins.

Might try an oven thermometer out of curiosity. It does seem to get very hot and when you open the door you get a huge blast of hot air on your face.

Tried various different recipes and even tried a packet mix today. Ive made 4 cakes today and picked the best two to form a decent sized cake.

I need to crack this as it makes Cake making a nightmare! I enjoy the decorating and have done some good ones for the girls birthdays, its just the actual cake making that I cant seem to crack.

OP posts:
taffy101 · 09/03/2012 22:08

I agree with tb. I had failed cakes for ages before I realised if you beat the flour in with whisk it knocks all the air out.

bigTillyMint · 09/03/2012 22:10

It does sound strange.

So if it's a victoria sandwich, do you beat butter and sugar till it is light and fluffy, then beat eggs in, then FOLD in flour? If you beat in the flour, you beat out all the air. Could that be it?

bigTillyMint · 09/03/2012 22:10

Cross-posts taffy!

RachelHRD · 09/03/2012 22:36

Do you sieve the flour? I think that helps with the aeration. I use an Kenwood electric hand mixer and try not to over whisk.

I made this today and it came out well (see profile pic) as I too have had flat cakes in the past!!

Original poster
pigleychez · 09/03/2012 22:56

Yeah, cream the sugar and butter then add eggs and flour... but I do beat it all together then... Maybe folding in the flour would help then.

I dont understand how I have managed them before as I Have done some reasonable cakes. I cant remember what/If I did anything differently. Unless the recipe says Fold which has made me more aware of actually doing that.

OP posts:
bacon · 10/03/2012 19:35

First of all chose a good recipe from bbc good food and check reviews. See this one its a perfect recipe www.bbcgoodfood.com/recipes/10860/easy-vanilla-cake
get an oven therometer (cheap) and just make sure the oven is working correctly in centre.

I am still perplexed as to why they are not rising. There must be something wrong. check the flour is within date and SR flour is used.

No need to sift - pointless exercise. I use a cheapo hand mixer followed by hand folding. However you must get the batter in tins and in oven quick. DO not open oven door till nearly finished.

GrandPoohBah · 10/03/2012 20:52

I was going to say the same as bacon - check your SR flour, bicarb and baking powder are all in date; the longer they sit in the cupboard, the less effective they'll be.

Lizcat · 10/03/2012 22:17

Ovens have a lot to do with it. Prior to having current ovens I thought I could not bake. Now I have my lovely oven and I can't go wrong (my bicarb and baking powder are both out of date). I mostly do all in one technique and never sift. Last week I even, but a loaf mix in the wrong size tin imperial\metric mix up and it was fine.

sarahtigh · 11/03/2012 15:31

if your cakes were fine before I think your oven thermostat as gone and is probably at mark 7 or 220 fine for bread a bit of a diaster for cakes as cooks a crust before time to rise

a bread /pizza oven may give a blast of heat an oven heated to cake temp would not

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