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Why did my black cakes ---
-- take only an hour and a half to bake, instead of the usual 4 hours (at 250 degrees Farenheit)?
-- turn out lighter than usual? A mid-tan caramel-like color, not dark dark brown? (No, I didn't forget the browning.)
-- lightly crack along the tops of the cakes? Not very noticeable when cooled... but still...
I've made black cakes from this recipe (Grandma2's recipe) a number of times before, with no problems. Why so many oddities this time?
The only change was the use of my girlfriend's cupcake shop's commercial kitchen and commercial convection oven.
But even these changes shouldn't have mattered to some of the cake batter changes... like there was more batter this time, as compared with times in the past. I made two (2) 9-inch cakes plus five (5) large oversized cupcakes from one batch of batter.
Other than the color difference, the cakes came out 'right'. They came out smelling right. They taste good. Well, the cupcakes do. I want to hold the cakes and pour rum and brandy and port over them for the next two weeks, every day or every other day, like I usually do.
I am going to bake another batch of black cakes on Monday, also at the cupcake shop - and I'd like to sort out these little oddities, if I can... And bright ideas??
HELP!!!
-- take only an hour and a half to bake, instead of the usual 4 hours (at 250 degrees Farenheit)?
-- turn out lighter than usual? A mid-tan caramel-like color, not dark dark brown? (No, I didn't forget the browning.)
-- lightly crack along the tops of the cakes? Not very noticeable when cooled... but still...
I've made black cakes from this recipe (Grandma2's recipe) a number of times before, with no problems. Why so many oddities this time?
The only change was the use of my girlfriend's cupcake shop's commercial kitchen and commercial convection oven.
But even these changes shouldn't have mattered to some of the cake batter changes... like there was more batter this time, as compared with times in the past. I made two (2) 9-inch cakes plus five (5) large oversized cupcakes from one batch of batter.
Other than the color difference, the cakes came out 'right'. They came out smelling right. They taste good. Well, the cupcakes do. I want to hold the cakes and pour rum and brandy and port over them for the next two weeks, every day or every other day, like I usually do.
I am going to bake another batch of black cakes on Monday, also at the cupcake shop - and I'd like to sort out these little oddities, if I can... And bright ideas??
HELP!!!
but I not baking it for my consumption so if that is what she wants I will oblige ...
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