Baking Problem
10-13-2011, 07:29 AM
#1
Super Member
Thread Starter
Join Date: Sep 2008
Location: Long Island, N.Y.
Posts: 1,832
Been baking my Russian Coffee Cake for 40 years, never had a problem.
Baked it last night and it is completely inedible. Tastes like SALT!!!
Does baking soda go bad - deteriate - break down?????
How about baking powder?
I keep the chopped walnutz in the refrigerator. Could they have gone bad?????
I opened the oven to check it and noticed that the outer rim of the cake was puffed up, and that the cinnamon,sugar, walnutz mixture was no longer around the rim - almost like the part of the cake that touched the cake pan was expanding from the bottom of the cake pan. In other words, the center of the cake was fine, but the outer part was all puffed up. This was all settled down when I took it out of the oven.
Here are the ingredients: sugar, butter,eggs, baking soda, baking powder, flour, sour cream, vanilla, cinnamon and walnutz.
Last week, I made the cream cheese & crescent roll recipe . I don't know what happened, but we had to throw the whole tray out. It tasted of the spare ribs that I had made a few nights before. I was devastated because it was dessert for company. My friend suggested that the roasting pan probably was worn out and became porous. That's also the roasting pan that I use for the Russian Coffee Cake. So this time I used a pyrex roasting pan that was a little smaller, and therefore the cake would have been higher.
What the heck is going on???????????? Well, if it's not the baking soda or baking powder, then I am clueless. Any ideas?
Throwing out two expensive desserts in two weeks is getting me down!!!!! My ego is suffering!!!!!!!!!! Help!!!!!!!!!!!!
Baked it last night and it is completely inedible. Tastes like SALT!!!
Does baking soda go bad - deteriate - break down?????
How about baking powder?
I keep the chopped walnutz in the refrigerator. Could they have gone bad?????
I opened the oven to check it and noticed that the outer rim of the cake was puffed up, and that the cinnamon,sugar, walnutz mixture was no longer around the rim - almost like the part of the cake that touched the cake pan was expanding from the bottom of the cake pan. In other words, the center of the cake was fine, but the outer part was all puffed up. This was all settled down when I took it out of the oven.
Here are the ingredients: sugar, butter,eggs, baking soda, baking powder, flour, sour cream, vanilla, cinnamon and walnutz.
Last week, I made the cream cheese & crescent roll recipe . I don't know what happened, but we had to throw the whole tray out. It tasted of the spare ribs that I had made a few nights before. I was devastated because it was dessert for company. My friend suggested that the roasting pan probably was worn out and became porous. That's also the roasting pan that I use for the Russian Coffee Cake. So this time I used a pyrex roasting pan that was a little smaller, and therefore the cake would have been higher.
What the heck is going on???????????? Well, if it's not the baking soda or baking powder, then I am clueless. Any ideas?
Throwing out two expensive desserts in two weeks is getting me down!!!!! My ego is suffering!!!!!!!!!! Help!!!!!!!!!!!!
10-13-2011, 07:34 AM
#2
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,798
Too salty ... my first thought would be that you have put in too much baking soda/powder. An easy slip-up is to add in tablespoons instead of the teaspoons the recipe calls for.
And yes, they can become "old" ... and can prevent baked goods from rising in their normal manner.
And yes, they can become "old" ... and can prevent baked goods from rising in their normal manner.
10-13-2011, 08:09 AM
#6
Senior Member
Join Date: Jan 2011
Location: Melrose N.Y. Troy Area
Posts: 863
you also might get a thermomator for your oven and I never bake in things I have roasted meat in, soda and powder do go bad but I think your looking at a year of time or so, occasionly things go amiss it happens to all of us.
10-13-2011, 08:24 AM
#7
Junior Member
Join Date: Feb 2011
Location: NE Ohio
Posts: 211
Baking soda can lose it's fzzz. Baking powder can lose it's leavening ability as well. The oven thermometer is also a good suggestion. And did you by chance change old measuring equipment for new?
I had set aside an old set of measuring spoons and cups. Purchased new. Nothing would come out right and I also lost lots of dishes, they tasted horrible and were extremely salty. Checked the new measures to the old and found out the new were not accurate! Had to throw them away. Now when I purchase new measure equipment, I always check for accuracy against my old old old set.
I had set aside an old set of measuring spoons and cups. Purchased new. Nothing would come out right and I also lost lots of dishes, they tasted horrible and were extremely salty. Checked the new measures to the old and found out the new were not accurate! Had to throw them away. Now when I purchase new measure equipment, I always check for accuracy against my old old old set.
10-13-2011, 09:26 AM
#10
Super Member
Join Date: May 2011
Location: Northeast IL
Posts: 2,064
Originally Posted by QuiltE
Too salty ... my first thought would be that you have put in too much baking soda/powder. An easy slip-up is to add in tablespoons instead of the teaspoons the recipe calls for.
Do you pre-measure all ingredients? Put each in a separate custard cup and there's no chance of adding twice.
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