Always use the knife test with cakes. Put a knife in it, if it comes out clean it's cooked, if it comes out with mixture attached it needs longer in the oven.
Adrian Gray
you could probably scoop out the middle parts that are undercooked, then take the good parts and form them into a smaller, but fully cooked cake. once it's covered in icing no one will ever know.
Dylan Cox
>would it be okay to use flour of the same type yet different manufacturer to produce more? Are you fucking retarded?
Jeremiah Barnes
>If I am going to make a cake x3 times bigger than in the recipe, should I also adjust time and temperature for baking?
No - if you have 3 times as much ingredients or want to make 3 times as much cake you do it in 3 batches. Cooking time, temperature, mixing ingredients etc do not scale up nice and neatly when it comes to baking or cooking.
Austin Brown
It's really dependent on a wide variety of factors. Some cakes simply don't work outside a small size range. Most of the time you'll want to keep the temp the same, at least at the start, but bake longer - and that extra time is not only proportional to size but also affected by the type of cake, the size and type of oven, etc. So the solution is to get a thermometer (cakes and breads generally are done in the mid 90C range)
Grayson Nguyen
OP here again, my cake was a failure. Yesterday I had already put on the puddgin and chocolate just to discover, that my cake is raw inside. So, today I have scrapped the topping off and baking my cake once again. Baking already for 40 minutes with the same (200C) temperature, still raw.
If I fail miserably, I'll buy a cake in the shop and deal with it.
Benjamin Morris
Here's my abomination. Should I cut it in three and cook again, or is it beyond saving?
Camden Rogers
sous vide it
Xavier Howard
I hope that's a girl cause I wanna fuck it
Juan Flores
I have no such possibility. So, cutting it, even in four?
Robert Phillips
Okay, I've cut my cake in four, let it bake for more 20 mins and I think I have actually saved it. 10 more minutes on lower temp so it becomes crispy just a bit.
Ethan Sullivan
That is fine. I'm okay with the events that are unfolding currently. That's okay, things are going to be okay. >picrelated Well, now it is baked, yet edible.
Chase King
Jesus christ dude
Ethan Peterson
it sure as hell looks ugly, I hope you're not going to be serving that to anyone. If it's just for you though, well done!
Jason Perry
Lol, going to serve this to two my friends, and this was the point I've invited them. Should I also consider buying an extra cake in case they would not make themselves eating this one?
When I first made this cake, everything went smoothly fine (except I still don't know how to apply chocolate properly). Yeah, making it 3 times bigger was a bad idea.