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Lazy_Susan
Forum Fanatic
Joined: Dec 10, 2005
Posts: 1803
Location: Vancouver, Washington
Birthday: Jan 31
Gallery Supporter Member
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 Posted:
Sat Dec 31, 2005 11:39 pm |
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I baked my cake in a 10 x 2 in. cake pan. When it was in the oven it appeared to have risen pretty much even with the pan (2 inches). Now that I have taken it out to cool it appears to be only half the size of the pan (1 inch). Can cakes shrink??? And if so what would make it do that? Or are my eyes deceiving me? lol
Actually I think I did the doctored cake mix wrong. I couldn't wait any longer last night for someone to answer my post about if you make the cake as instructed on the box and then add in the doctored cake mix ingredients or if the cake mix WAS an ingredient in the doctored cake mix. The recipe for the doctored cake mix that I used was as follows:
1 cake mix
1 cup flour (I used self-rising flour)
1 cup sugar
pinch salt (I for got to add the salt)
3 eggs (I ended up with 6 eggs because the cake mix called for 3 eggs)
1 cup melted butter/marg (I ended up using 1 1/2 cups butter because the cake mix called for 1/2 cup butter)
1 cup sour cream
1 tsp vanilla
1/4 cup milk
1/3 cup water
I think I did something wrong. Can y'all help me?
Thanks |
Last edited by Lazy_Susan on Sat Dec 31, 2005 11:49 pm; edited 1 time in total |
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navywife060901
Junior Member
Joined: Aug 28, 2005
Posts: 86
Location: Orange Park,Fl.
Birthday: May 25
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Sat Dec 31, 2005 11:44 pm |
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Hmm good question, maybe someone else could answer you better. I have had my cakes shrink, but not much at all, almost not even able to notice it. So I am not sure why it would shrink that much though. Sorry I can not be of more help to you.
RoseAnn:) |
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Lazy_Susan
Forum Fanatic
Joined: Dec 10, 2005
Posts: 1803
Location: Vancouver, Washington
Birthday: Jan 31
Gallery Supporter Member
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Sun Jan 01, 2006 12:07 am |
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I'm going to try again with a scratch cake |
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cindy6250
Forum SuperStar!
Joined: Jul 16, 2005
Posts: 2146
Location: Memphis, Tn
Birthday: May 23
Gallery Supporter Member
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Sun Jan 01, 2006 1:31 am |
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I think you had way too much butter and eggs in that cake.....When I do the extender, I add :
1 cup flour (all purpose)
1 cup sugar
1 cup sour cream
1 egg
1 tsp vanilla
1 pkg pudding (not always, but sometimes)
This is in additional to the ingredients on the cake
mix box....You can add the butter if you like, but
I personally would omit the oil called for on the box
if you are going to add the butter....
Hope this helps...
Cindy |
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Lazy_Susan
Forum Fanatic
Joined: Dec 10, 2005
Posts: 1803
Location: Vancouver, Washington
Birthday: Jan 31
Gallery Supporter Member
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Sun Jan 01, 2006 1:42 am |
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Thank you Cindy,
I wasn't sure what I should have done. The person that gave me the recipe didn't state if the ingredients were instead of the cake mix ingredients. I know now  |
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cindy6250
Forum SuperStar!
Joined: Jul 16, 2005
Posts: 2146
Location: Memphis, Tn
Birthday: May 23
Gallery Supporter Member
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Sun Jan 01, 2006 1:48 am |
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I have done a couple of different extenders from here, but I just don't think you need the extra fat. I personally think that may be why your cake fell. If you want the butter instead of the oil, I would just substitute it for the oil....I never add more than 1/2 cup oil to any cake...
I'm sorry you had bad results originally. I've certainly had some disasters of my own...I guess that is how we get better, by making mistakes...Gee, I should be a PHD if that's true!! hee hee |
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Lazy_Susan
Forum Fanatic
Joined: Dec 10, 2005
Posts: 1803
Location: Vancouver, Washington
Birthday: Jan 31
Gallery Supporter Member
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Sun Jan 01, 2006 2:25 am |
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I made a scratch yellow cake from here and it turned out great. I was able to salvage the other cake as well (I tasted it and it actually did taste good). I'll just have an extra layer on my cake. Now to see how well the decorating part goes. This will be my first time using buttercream icing and decorating tips! Wish me luck  |
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dodibug
Forum SuperStar!
Joined: Jun 22, 2005
Posts: 3282
Location: FL
Birthday: Jan 31
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Sun Jan 01, 2006 6:49 am |
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When you follow an extender type recipe usually you just follow those instructions and ignore the back of the box instructions unless they tell you otherwise. So I think like the others have said you had too much of some of the ingrediants going on! But these things have happened to all of us! Also when making a cake 10 in or larger use a floured and greased flower nail in the center of your pan and that will act as a heater core to help the middle cook more evenly along with the rest of the cake.
I use this recipe for my box mixes but it's not an extender recipe but it is great!
1 box mix (I use Pillsbury)
3 egg whites
1 whole egg
1/2c. oil
1 1/4c milk/water mixture
1 small box pudding mix
1 tsp vanilla, almond or other extract of choice
Bake at 350 until cake springs back in the middle. For an 8in usually35 min or so |
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Lazy_Susan
Forum Fanatic
Joined: Dec 10, 2005
Posts: 1803
Location: Vancouver, Washington
Birthday: Jan 31
Gallery Supporter Member
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Sun Jan 01, 2006 6:53 am |
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Stupid question time... lol Do you put the nail in so that it points downward or so that the flat part is on the bottom? |
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dodibug
Forum SuperStar!
Joined: Jun 22, 2005
Posts: 3282
Location: FL
Birthday: Jan 31
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Sun Jan 01, 2006 7:00 am |
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Not stupid-I had the same thought when I first heard about this trick! You put the flat part on the bottom of the pan. I hold the nail on the sides and grease and flour it and then drop it in the center of the pan. If it's a big cake you can use two! |
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