Why is my cake slanted on the edges but straight in the center?
Why is my cake slanted on the edges but straight in the center?
by NothingAboutLife
15 Comments
LegitimateSpare2065
Perhaps it’s due to the pressure used being a bit more from the knife on that side of the cake. Sometimes when cutting decorated cakes that could happen.
Edit: corrected sentence
Superb_Conference436
Because that’s how cakes bake, the centers rise more than the edges. If you want it flat you need to level the tops with a serrated knife. Or do all the nonsense listed below as some kind of argument against me.
Bake-258
There could be any number of causes. Cake center was not fully baked. Cake was not properly cooled. A cake should rest at least 24 hours after baking before decorating to allow the crumb to set and excess air from leavening to dissipate out of the cake. Type of knife used to slice cake. Number of whole strawberries and their weight.
Bake-258
Everything we bake has a specific technique. Pate a choux dough requires cooking on the stove top before it is baked.
Croissants require regulated, humidity, and temperature for proofing and regulated humidity in the oven chamber when baking.
Bread also requires steam in the oven chamber to expand properly, and then the oven chamber must be vented to release the steam.
Canele must be baked in copper molds waxed with beeswax to bake properly.
The reason they teach all the different types of mixing methods and baking methods in culinary school is to ensure the modified technique developed for that particular bake product is used.
Silvawuff
I know some others are saying “this is how cakes bake,” but we need more information before looking to that fact. What *part* of the cake was this slice cut? If it wasn’t from around the edge, the knife you were using was too thick or dull and it smooshed. You can avoid this by using a sharper, thinner knife that’s been dipped in hot water. You can also freeze your cake before slicing to help get more even cuts, though this will damage the cell walls of the fresh strawberries and cause them to weep when they thaw.
imnoneofthese
To make a layer cake level pit filling under the sloping area
imnoneofthese
You cake put a baking collar around the pan. This creates a more even bake . Put cakes don’t bake that way it’s a master whose cakes come out level Start with a pan collar
Hawaii_gal71LA4869
I took cake decorating. Not a pro, but we had a tool to even out layers after baked. It looked like a large wire cheese cutter. Bought at Michaels. Pros may know more. It still looks delicious.
we_need_to_bake
Don’t have an answer, but what kind of cake is this? I’ve been wanted to make this kind with the thin layers for a while. Looks great btw!
SugarTeddy1
Use baking strips. You can get them on Amazon. They are great.
-spooky-fox-
Corners cause stress to concentrate in one area rather than be distributed more evenly; basically the weight of the fillings (and toppings here) makes the corners sag on square cakes. Assuming your layers are even and not higher in the middle, you need to reinforce the corners to prevent them from drooping. In this slice, you can see the side with the bigger strawberry slice is more supported than the side with the smaller piece, where the weight and nature of the buttercream are allowing the smaller strawberry to fall out.
The solution would be to reinforce those corners by, say, ensuring that each has a large square piece of strawberry to prop it up, or adding something else in its place (I’ve seen people use hidden chocolate chips for this). That might be difficult if you’re laying the strawberries and then cutting the slices, but is easier to do if you’re cutting into squares before assembly.
Using a firmer cake and/or filling rather than one that can compress/slide would also improve the structural strength. You could also chill the cake to firm everything up before slicing and keep it chilled until serving.
Mykitchencreations
I don’t know but it looks incredible 🤤
Dark-wolf1313
Was the cake hot or warm when you frosted it cause it would melt the icing a bit and make it sag.
gamerciiiiitaaa
Wowww ñami ñami delicious
reddituser28910112
The mass of the Earth warps space-time in such a way that the cake is pulled towards the Earth’s center of mass.
15 Comments
Perhaps it’s due to the pressure used being a bit more from the knife on that side of the cake. Sometimes when cutting decorated cakes that could happen.
Edit: corrected sentence
Because that’s how cakes bake, the centers rise more than the edges. If you want it flat you need to level the tops with a serrated knife. Or do all the nonsense listed below as some kind of argument against me.
There could be any number of causes. Cake center was not fully baked. Cake was not properly cooled. A cake should rest at least 24 hours after baking before decorating to allow the crumb to set and excess air from leavening to dissipate out of the cake. Type of knife used to slice cake. Number of whole strawberries and their weight.
Everything we bake has a specific technique. Pate a choux dough requires cooking on the stove top before it is baked.
Croissants require regulated, humidity, and temperature for proofing and regulated humidity in the oven chamber when baking.
Bread also requires steam in the oven chamber to expand properly, and then the oven chamber must be vented to release the steam.
Canele must be baked in copper molds waxed with beeswax to bake properly.
The reason they teach all the different types of mixing methods and baking methods in culinary school is to ensure the modified technique developed for that particular bake product is used.
I know some others are saying “this is how cakes bake,” but we need more information before looking to that fact. What *part* of the cake was this slice cut? If it wasn’t from around the edge, the knife you were using was too thick or dull and it smooshed. You can avoid this by using a sharper, thinner knife that’s been dipped in hot water. You can also freeze your cake before slicing to help get more even cuts, though this will damage the cell walls of the fresh strawberries and cause them to weep when they thaw.
To make a layer cake level pit filling under the sloping area
You cake put a baking collar around the pan. This creates a more even bake . Put cakes don’t bake that way it’s a master whose cakes come out level Start with a pan collar
I took cake decorating. Not a pro, but we had a tool to even out layers after baked. It looked like a large wire cheese cutter. Bought at Michaels. Pros may know more. It still looks delicious.
Don’t have an answer, but what kind of cake is this? I’ve been wanted to make this kind with the thin layers for a while. Looks great btw!
Use baking strips. You can get them on Amazon. They are great.
Corners cause stress to concentrate in one area rather than be distributed more evenly; basically the weight of the fillings (and toppings here) makes the corners sag on square cakes. Assuming your layers are even and not higher in the middle, you need to reinforce the corners to prevent them from drooping. In this slice, you can see the side with the bigger strawberry slice is more supported than the side with the smaller piece, where the weight and nature of the buttercream are allowing the smaller strawberry to fall out.
The solution would be to reinforce those corners by, say, ensuring that each has a large square piece of strawberry to prop it up, or adding something else in its place (I’ve seen people use hidden chocolate chips for this). That might be difficult if you’re laying the strawberries and then cutting the slices, but is easier to do if you’re cutting into squares before assembly.
Using a firmer cake and/or filling rather than one that can compress/slide would also improve the structural strength. You could also chill the cake to firm everything up before slicing and keep it chilled until serving.
I don’t know but it looks incredible 🤤
Was the cake hot or warm when you frosted it cause it would melt the icing a bit and make it sag.
Wowww ñami ñami delicious
The mass of the Earth warps space-time in such a way that the cake is pulled towards the Earth’s center of mass.