Post History
I've recently baked a sheet cake with fresh apples, vanilla pudding and crumbles. The moment I took the tray out of my oven I saw that the cake wasn't really baked. The fluids within the pudding an...
#4: Post edited
by
Zerotime
·
2020-06-09T16:52:37Z (almost 4 years ago)
- I've recently baked a sheet cake with fresh apples, vanilla pudding and crumbles.
The moment I took the tray out of my oven I saw that the cake wasn't really baked. The fluids within the pudding and apples seemed to have wandered into the base of my cake which made the whole cake so soft that I could neither cut nor grab it. My solution was to just bake it a really long time with not too much heat. In the end I had my cake but it was near as fruity and fresh as it was supposed to be. Furthermore, the whole process took way longer than I originally anticipated.- In the future, how can I save a cake if it's too soft due to fluids within ingredients and without loosing too much flavour?
- I've recently baked a sheet cake with fresh apples, vanilla pudding and crumbles.
- The moment I took the tray out of my oven I saw that the cake wasn't really baked. The fluids within the pudding and apples seemed to have wandered into the base of my cake which made the whole cake so soft that I could neither cut nor grab it. My solution was to just bake it a really long time with not too much heat. In the end I had my cake but it was nowhere near as fruity and fresh as it was supposed to be. Furthermore, the whole process took way longer than I originally anticipated.
- In the future, how can I save a cake if it's too soft due to fluids within ingredients and without loosing too much flavour?
#3: Post edited
by
ArtOfCode
·
2020-06-09T13:27:35Z (almost 4 years ago)
#2: Post edited
by
Monica Cellio
·
2020-06-08T20:16:42Z (almost 4 years ago)
Recovery, not preservation - confused me so suggesting a different word; revert or edit if you object, please.
#1: Initial revision
by
Zerotime
·
2020-06-08T20:12:31Z (almost 4 years ago)
I've recently baked a sheet cake with fresh apples, vanilla pudding and crumbles. The moment I took the tray out of my oven I saw that the cake wasn't really baked. The fluids within the pudding and apples seemed to have wandered into the base of my cake which made the whole cake so soft that I could neither cut nor grab it. My solution was to just bake it a really long time with not too much heat. In the end I had my cake but it was near as fruity and fresh as it was supposed to be. Furthermore, the whole process took way longer than I originally anticipated. In the future, how can I save a cake if it's too soft due to fluids within ingredients and without loosing too much flavour?