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mmlstarr

mmlstarr

Hi all! Just throwing this out to the ether to see if anyone has any ideas as to why this happening or how to fix it.

I've made Dorie Greenspan's Carrot Cake several times with a few alterations: sub out 1 C white sugar for 1 C brown, soak the raisins, carrots, and coconut in the juice of 1 orange, and add 1 T mayonnaise. The cake is outrageously good and just moist enough. BUT, one of the layers always falls a bit in the center. Not both layers, just one, lol. It doesn't really affect anything, except that, when you cut it, there's sort of a "well" of frosting in the center where the indentation is. Not tragic, just annoying. I use 2 9x2 cake pans (1 KAF and 1 USA). Could it simply be a difference in the quality of the pan? I haven't noticed if it's the same pan every time that has the fallen cake. 

 

Anyway - just thought I'd leave it here to see. As I said, the cake is delicious and not underbaked. 

 

Thanks all!

 

Michael

mmlstarr

mmlstarr

Hi all! Just throwing this out to the ether to see if anyone has any ideas as to why this happening or how to fix it.

I've made Dorie Greenspan's Carrot Cake several times with a few alterations: sub out 1 C white sugar for 1 C brown, soak the raisins, carrots, and coconut in the juice of 1 orange, and add 1 T mayonnaise. The cake is outrageously good and just moist enough. BUT, one of the layers always falls a bit in the center. Not both layers, just one, lol. It doesn't really effect anything, except that, when you cut it, there's sort of a "well" of frosting in the center where the indentation is. Not tragic, just annoying. I use 2 9x2 cake pans (1 KAF and 1 USA). Could it simply be a difference in the quality of the pan? I haven't noticed if it's the same pan every time that has the fallen cake. 

 

Anyway - just thought I'd leave it here to see. As I said, the cake is delicious and not underbaked. 

 

Thanks all!

 

Michael

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