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sweetcravings
Forum Addict
Joined: Apr 25, 2007
Posts: 516
Location: ontario, canada
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 Posted:
Wed Sep 17, 2008 8:42 am |
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kimblyd
Regular Member
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Joined: Apr 13, 2007
Posts: 113
Gallery Supporter Member
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Wed Sep 17, 2008 8:56 am |
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Sorry, I don't have any advice.
In fact, I have the same problem with my chocolate cakes. I do all the tricks you mentioned, the only difference is I use DH Devil's Food mix with a box of pudding and one extra egg added.
I don't have nearly as many or deep cracks with my white and lemon cakes.
I hope someone else has some insight, thanks for starting this thread.
Kim |
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sweetcravings
Forum Addict
Joined: Apr 25, 2007
Posts: 516
Location: ontario, canada
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Wed Sep 17, 2008 9:01 am |
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Kim,
Ok so i'm glad i'm not going crazy with these choco cakes by myself. I was starting to think it was just me. Like you said,..i don't have this issue with my white or vanilla cakes so i'm stumped. |
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kakeladi
Forum SuperStar!
Joined: May 26, 2004
Posts: 3223
Location: traveling the U.S. in my R.V.
Birthday: Nov 08
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Wed Sep 17, 2008 2:46 pm |
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From what you two are saying my guess is the batter is too thick. Try adding just a couple more tablespoons liquid.
One other thing is to ck your oven temp. It might be off......... |
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kimblyd
Regular Member
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Joined: Apr 13, 2007
Posts: 113
Gallery Supporter Member
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Wed Sep 17, 2008 5:31 pm |
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Kakeladi you are probably right about the batter being too thick now that I think about it.
You are so smart! 
Hope you are keeping away from the bears!
Kim |
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sweetcravings
Forum Addict
Joined: Apr 25, 2007
Posts: 516
Location: ontario, canada
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| Posted:
Thu Sep 18, 2008 5:12 am |
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| kakeladi wrote: | From what you two are saying my guess is the batter is too thick. Try adding just a couple more tablespoons liquid.
One other thing is to ck your oven temp. It might be off......... |
What type of liquid..oil or water? |
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sweetcravings
Forum Addict
Joined: Apr 25, 2007
Posts: 516
Location: ontario, canada
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Fri Sep 19, 2008 3:19 pm |
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Update...
UPDATE
so i just made up a 12' chocol fudge cake..added two extra tbsp of oil to the mix..I was so excited initially because i saw no cracks forming but towards the end of the baking the cracking started again..Granted they weren't as big and deep but they were still there. I left the cake in the pan for 20min and trimmed the domed portion off the cake before flipping out. It looks pretty good. I was able to cut the cracked part off, so the cake is still salvagable.
Do you think if i add a bit more oil that will do the trick? |
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kakeladi
Forum SuperStar!
Joined: May 26, 2004
Posts: 3223
Location: traveling the U.S. in my R.V.
Birthday: Nov 08
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Fri Sep 19, 2008 4:13 pm |
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O.k. now try it by adding the extra oil *&* 2 tablespoons water.
To keep the cake from doming, lower your baking temp to 325 (or even 300) and bake a bit longer.
I never all oil to my cakes:) So I would add all water for the extra liquid. |
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sweetcravings
Forum Addict
Joined: Apr 25, 2007
Posts: 516
Location: ontario, canada
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| Posted:
Fri Sep 19, 2008 7:04 pm |
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| kakeladi wrote: | O.k. now try it by adding the extra oil *&* 2 tablespoons water.
To keep the cake from doming, lower your baking temp to 325 (or even 300) and bake a bit longer.
I never all oil to my cakes:) So I would add all water for the extra liquid. |
Do you think the cake will taste 'oily' now?
In the future i will definitely add all water and see what happens. I currently bake at 325 but i'll try lowering the temp too.
Thanks so much for all you help in this matter. It's greatly appreicated. |
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I was just wondering if anyone else has noticed this with their betty crocker choco fudge boxed mix...THis problem just started to arise i would say in the last year..When i bake up a choco fudge mix, it doesn't matter what size, the darn cake gets deep cracks on the top. Sometimes it is repairable but other times the cracks are so deep i have to scrap the cake..wasting my time. I would be afraid to torte the cake for fear it would fall apart.
I would really like to fix this problem.
