Solving Omlet Smart Auto Door Timing Issues with Alexa Routines

[BeckyBoo]

Doh! My house smells lovely - Christmas cake (Delia for the first time, having seen it fairly well recommended on here) is in the oven and the birthday cake is out of the oven. Having seen the Delia Christmas cake recomended I thought I'd try her all in one sponge for middle daughters birthday cake. Made a double mix, put it in the heart shaped cake tin , left it for 45 mins, very carefully prodded it, gave it another 5 minutes, it looked and smelled lovely. Now it's out it has SUNK and there is now a cave in the middle!! Doh!! I'll have to see how bad it is once it's completely cool, failing that I'll have to try AGAIN!!

 

Mrs B

Edited October 15, 2007 by Guest

[Egluntyne]

Turn it upside down. The bottom will be level.

[chickencam]

Why not try cutting a heart shape out of the middle then it will look intentional

[BeckyBoo]

Now, why didn't I think of that?! I've turned it upside down and it looks perfect! But I now also quite like the idea of cutting a heart shape out of it although it must be said it would be tricky to ice. Thanks, I really don't know why I didn't think of it?

 

Mrs Bertie

[Snowy]

Or you could just cut a circle out of the middle and fill with sweets or something else decorative! (Iwouldn't have thought of it either )

[BeckyBoo]

well the cake went down a storm, only trouble is I tried making another one just now, same recipe, Delia's all in one sponge, and this one sunk too! What am I doing wrong? I never normally have sunken cakes. Oh well, this one's currently cooling down upside down too, to shortly be cut into pieces and put back together in the shape of a star (Middle daughter had her party yesterday but as it's actually her birthday today she decided she wanted a cake today as well, and all the relatives are coming over, and there's none of the other one left.....)

 

 

What with two birthday cakes and a christmas cake all made this weekend, my chooks are going to have to go into overdrive - I've used 16 eggs!!

 

Mrs Bertie

[chickencam]

It's possible that the tin is too small for the cake therefore needing longer cooking time because it's thicker. Or is the mixture too wet, how big were the eggs you used? Or finally check the temperature of your oven with a thermometer because they can vary quite a lot and chage with age.

 

Happy birthday to your daughter hope this cake is as popular as the last one. I love cakes

[Snowy]

What a fabulous cake Mrs B! Looks wonderful and I don't suppose anyone who ate it had any complaints!

[Laura007]

Fault — cake sinking in the center

 

Causes

 

1 Too much aeration. This may be caused by: (a) Too much sugar used in the recipe. This can be detected by excessive crust color and a sticky seam running in the shape of a U.

 

(b) Too much baking powder. Difficult to detect because it can be confused with ©.

 

© Overbeating of fat/sugar/egg batter prior to adding flour.

 

2. Undercooked. This can easily be detected by the presence of a wet seam just below the surface of the top crust.

 

3. Knocking in oven prior to cakes being set. If during cooking when all the ingredients are in a fluid state, a cake gets a knock or disturbance (such as a draught of cold air) some collapse may take place which will result in the center of the cake caving in.

 

4. Too much liquid. This is easy to detect because, firstly the sides will tend to cave in as well as the top, and if the cake is cut a seam will be discovered immediately above the bottom crust. Cakes containing too much liquid do not show this fault until they are removed from the oven. During baking, the excess moisture is in the form of steam and actually contributes to the aeration of the cake. On cooling, this steam condenses into water which sinks to the bottom of the cake, collapsing the texture by so doing.