I have a problem I don't see addressed on this thread that I'm hoping you can help with. I just got the mini Bordelais mold for baking little pound cakes in. I'm using 5/8 oz of batter to get the height I want and they are baking unevenly. The center row rises straight up and down but the outside rows rise higher towards the center of the pan. How can I fix this? I tip them upside-down to serve and 2/3's of them sit crooked. I tried putting it in a 9x13 cake pan to see if the higher edges of the pan would help but it didn't. Any ideas?
edited to add: I'm recipe testing at the moment so I'm using my conventional oven at home. Would this problem be corrected or less obvious in a commercial convection?
Canadian Bakin', what is your batter consistency like? If it's stiff enough to play with it a bit before you put the molds in the oven, you can try pushing it towards the edges of the molds - this seems to help me when I've got something that tends to dome (some of my cake recipes are terrible for doming, and I end up having to cut the tops off the cake before I can layer them... Meh, it's another story entirely.)
The other thing you can try is reducing your leavening a bit and then filling the molds a bit more than you currently are, say 2/3 - this will slow your rise and should help eliminate doming.
If you're seeing uneven rising, it might be as a result of your oven. Or, it might be the pan you're using to support your molds (I'm assuming you use a cookie sheet or something similar). If your oven rack permits, try doing away with the base pan - if it's part of the problem, it's because it's causing an uneven distribution of heat across the silicone - which would make sense if you're seeing the most warp in the edges of the mold.
Edited by Panaderia Canadiense, 27 April 2011 - 04:47 PM.