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CakesbyBecca
Regular Member
Joined: Apr 22, 2008
Posts: 170
Location: Somewhere Sunny
Birthday: Dec 15
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 Posted:
Wed May 21, 2008 5:56 pm |
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I've read a lot of posts that have said to NOT open the oven door during cooking time. How do you know your cakes are done without opening the door? With 8" rounds, I know how long it usually takes and take them out after 30 mns and never have a problem. But what do I do for odd shaped cakes, like ovals, half-balls, other cakes where the time is not specified in the recipe?
TIA!
Becca |
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Shola
Frequent Member
Joined: Apr 10, 2008
Posts: 353
Location: Bangkok, Thailand
Birthday: Feb 25
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Wed May 21, 2008 8:17 pm |
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Well I always end up opening the door 2 or 3 times! Lol  I stick a toothpick in and check if it comes out clean, the cakes always come out ok in the end, I don't think opening the door really hurts too much! The best sign for cakes being fully cooked without opening the door I found is the sides of the cake have come away from the side of the pan, you need a window in your oven for this check though!  |
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ccr03
Forum Fanatic
Joined: Sep 16, 2005
Posts: 1476
Location: Independence, MO
Birthday: Jan 31
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Wed May 21, 2008 8:24 pm |
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ditto, ditto, ditto!!!
I always open the door and thankfully nothing has ever happened! |
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leahs
Forum SuperStar!
Joined: Jun 19, 2007
Posts: 3694
Location: Louisville, KY
Birthday: May 29
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Wed May 21, 2008 8:24 pm |
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Meh . . .I open the door, take the cake out, stick a toothpick in and if it's not done, open the door again and put it back in. Cake is just not that sensitive. At least mine aren't.
Now, souffle is a different story. |
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fondantfrenzy
Regular Member
Joined: Feb 16, 2008
Posts: 184
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Wed May 21, 2008 8:38 pm |
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I also read somewhere that sticking a toothpick in the cake will allow moisture in your cake to escape,I dont know how true that is, but ever since i read that I freaked out. So what I do is,
1) Touch the top lightly. If it springs back, the cake is done.
2) Check to see if the cake will shrink from the sides of the pan. |
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kansaswolf
Frequent Member
Joined: Nov 28, 2007
Posts: 255
Gallery Supporter Member
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Wed May 21, 2008 8:48 pm |
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I thought opening the door made more of a difference if it's a scratch cake... But I could be wrong.
I can usually guess how long it'll take to get done, but I usually tap the top of the cake lightly and see if it springs back well. I use a long wire cake tester for dome or ball shaped cakes, anything that's deeper than a couple inches! |
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leahs
Forum SuperStar!
Joined: Jun 19, 2007
Posts: 3694
Location: Louisville, KY
Birthday: May 29
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Thu May 22, 2008 6:32 am |
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I only bake from scratch.
Seriously, you guys are making this way harder than it really is. |
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CakesbyBecca
Regular Member
Joined: Apr 22, 2008
Posts: 170
Location: Somewhere Sunny
Birthday: Dec 15
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Thu May 22, 2008 12:09 pm |
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Thanks for the responses. I did end up using a toothpick several times. I put too many pans in the oven at once and it took twice as long to bake as I thought, but the cakes were fine.
Becca |
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ziggytarheel
Frequent Member
Joined: Aug 26, 2007
Posts: 452
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Thu May 22, 2008 12:21 pm |
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Believe it or not, my oven doesn't even have a window in it! When we bought this house (new), I just assumed it had a window. It LOOKS like it has a window, but it doesn't.
So I have to open my oven door more than most. And it does cause the temperature to drop and then heat back up. So I try to have the door open for as little time as possible as infrequently as possible.
But if I had a recipe that sensitive, I would have to just put it aside. I don't generally bake anything, cakes or otherwise, that is that sensitive. |
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Cakebelle
Frequent Member
Joined: Mar 21, 2008
Posts: 227
Location: NYC
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Thu May 22, 2008 12:39 pm |
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| leahs wrote: | I only bake from scratch.
Seriously, you guys are making this way harder than it really is. |
Exactly! |
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aswartzw
Forum Fanatic
Joined: Jul 30, 2007
Posts: 1289
Location: Galloway, OH
Birthday: Apr 07
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| Posted:
Thu May 22, 2008 1:09 pm |
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| Cakebelle wrote: | | leahs wrote: | I only bake from scratch.
Seriously, you guys are making this way harder than it really is. |
Exactly! |
Ditto! Once it's set (in other words: the majority of the baking is done) you can do whatever you want to with it. I think that's just to keep it from falling. I always use toothpicks and never had dry cakes. Like a little pin prick in your cake is going to release all the moisture?
In fact, I leave my oven door open when I stick the toothpick in and never a problem. |
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