Welcome to the Cake Decorators Q&A

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asked September 22nd 2012

Chocolate moist cake

Hai, I just bake Paul’s chocolate moist cake.
Why is it only 1 1/2 inches tall.
I’m planning to use it for the Teddy bear cake,
meaning that I can’t cut it into half.
I’m using 10″ square to bake it.
Is there any different between 10″round
and 10″ square. At the bottom of the cake
is oily. What is it that I have done wrong?
Why is the measure for the teddy bear height
And Wide.

Bibi

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Hai, I just bake Paul’s chocolate moist cake.
Why is it only 1 1/2 inches tall.
I’m planning to use it for the Teddy bear cake,
meaning that I can’t cut it into half.
I’m using 10″ square to bake it.
Is there any different between 10″round
and 10″ square. At the bottom of the cake
is oily. What is it that I have done wrong?
Why is the measure for the teddy bear height
And Wide.

Bibi

0

Hi Bibi

Please could you say whether you converted Paul’s recipe for your 10″ square tin, or did you use Paul’s exact recipe for the tin you baked your cake in? The exact recipe should have given you a nice deep cake for 10″ square. If you click on Blog, there is a ready reckoner there to help you convert tin sizes. I converted the recipe for an 8″ cake and it measured two and three quarter inches tall, so I think may be something went wrong with your conversion. My cake did not have any oil at the bottom, please can you say what was the coco content of the chocolate you used. I used coco content of 60%, less than 50% might leave oil at the bottom. I haven’t made the teddy yet so can’t say how tall and wide it should be, perhaps another member who has made it can help more.

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Hi Bibi

I have just noticed some answers which may be useful to you. If you type in the search box ‘chocolate recipe, baking timings for 12″ you will the answers.

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Thank Madeitwithlove.
Will check it out. Just like to know why
the cake did not rise (still at the same height when
I put it in) whereby Paul put in half and rise
near to the top.

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Did you remember to put in the baking soda Bibi? Without knowing how you mixed the batter I can not say why your cake did not rise. Usually if the batter is over mixed, if the baking soda is a little old, if eggs have not been at room temperature or if some thing has been missed from the recipe, can cause problems like this. Also the recipe says self raising flour and also plain flour. If you used only plain the cake will not rise. I’m just checking with you, I hope you don’t mind, mistakes sometimes happen. x Will you try again? Please let us all know if it turns out ok.

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