Burnt cakes

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07-24-2010, 05:11 AM

#11

kristen0112

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Join Date: Jul 2010

Location: Salem, Oregon

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Quote:

Originally Posted by Olivia's Grammy

Quote:

Originally Posted by kristen0112

Quote:

Originally Posted by Olivia's Grammy

What do you mean, you sprayed the pan to stop the baking process?

I have a wedding cake baker as a friend and she gave me this type a few years ago. She sprays the bottom and sides of the pan and around the edge of the cake when she takes them out of the oven then she immediately flips them out on a cooling rack and wraps them up in plastic wrap to seal in moisture. The end of the cooking process lots of moisture is evaporating due to the heat. Her cakes always turn out moist so I adopted her methods. I also watch cake decorating shows and have seen other bakers spray the cakes with water, and on one website I found a recipe for 'spray' water that brings the water to a boil with a little bit of sugar and then you spray that on the cake. So apparently the professional bakes have some secrets :-)

Can you tell baking is not my passion? How do you spray a pan on the bottom before turning it over? I do understand the wrapping and I'll try that. To those that were to embarrassed to ask the baking questions, you are welcome.

:lol: :lol:

I spray around the outside on the sides. Then I put a cooling rack on top flip it set it on the counter and spray the bottom of the pan then I remove the pan. I give the bottom of the cake a lite spray of water. Then cover with plastic wrap, I usually double wrap it and if it's going in the freezer for more than a day I will use more wrap on it. Hope that helps.