bundt cake - what went wrong

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bundt cake - what went wrong

Postby Herbidacious » September 1st, 2018, 7:56 pm

Ok it's not too bad (although not tried it yet.)

Before I got it out of the tin:

42601545270_6cfc3c2f90_z.jpg



After from the top:

29473089387_ed43a4ee10_z (1).jpg



and

44410787131_7470ac6e94_z.jpg




I didn't open the over door until the end. Maybe I overcooked it? I forgot to adjust times for it being a bundt cake.

Now not sure whether or not to have another go tomorrow, or make a different bundt cake, or make the same one in a different tin

btw Delia has ramped up the spice content since her original recipe!
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Re: bundt cake - what went wrong

Postby Herbidacious » September 1st, 2018, 7:59 pm

Or is this actually perfectly ok? The proof will be in the eating...
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Re: bundt cake - what went wrong

Postby Suelle » September 1st, 2018, 8:33 pm

It looks to me as if the oven was too hot, which meant the outside cooked and set too quickly, so when the deeper still liquid insides continued to rise they had to burst through the crust, rather than rise evenly.

On the plus side - it came out of the tin nicely! :D
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Re: bundt cake - what went wrong

Postby Herbidacious » September 1st, 2018, 9:19 pm

Thanks. The oven was at the right temperature before it went in (oven thermometer in there.) Could this be abundt cake tin thing? I have a Williams Sonoma Bundt cake recipe book. I will dig that out and read up.

Yes it did come out nicely! I used Pam cake spray with flour.
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Re: bundt cake - what went wrong

Postby Suelle » September 2nd, 2018, 6:18 am

I have had something similar happen with bundt cakes, although not quite so dramatically. Ideally you want them to rise evenly with a flat top, level with the top of the tin, but that rarely happens, I find - there's often some 'doming' of the cake.

When you look at your book, see if the cakes in general seem to be baked at a lower temperature than if they were in a normal tin.
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Re: bundt cake - what went wrong

Postby Herbidacious » September 2nd, 2018, 8:54 am

170C seems to be the norm. Sometimes higher. I think if I do it again, I need to double check the temperature is right when the cake goes in.

In the book, the cakes are cooked for less time.

It tastes ok/nice - but not quite as moist as it should be, but not perhaps special enough for a birthday cake. Not sure if I have the heart to do another. Might just buy one this time :(

If I remember rightly, this is a cake that improves oin the first days after making.
Last edited by Herbidacious on September 2nd, 2018, 10:25 am, edited 1 time in total.
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Re: bundt cake - what went wrong

Postby Suelle » September 2nd, 2018, 9:31 am

Gingerbreads usually get sticky tops over time, but as the top will become the bottom with a bundt tin, that's not necessarily a benefit. I think it will seem more moist though. A lemon glacé icing drizzled over the crevices would set it off nicely.
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Re: bundt cake - what went wrong

Postby Zosherooney » September 6th, 2018, 4:24 pm

I think you did well Herb - take a house point !!!
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Re: bundt cake - what went wrong

Postby Herbidacious » September 6th, 2018, 5:51 pm

I cut it into 4 bits and wrapped it in foil. It's 'maturing' nicely, now :)
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