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Height of finished cakes for decoration
Hi – sorry, very new at this so excuse the daft question! I’ve just made two cakes – 10″ and 12″ squares for an open gardens tomorrow. I used the Sweet Success cake mixes to try them out in readiness for a wedding tower and 70th birthday cake I need to make early July. I used the recommended quantities and the cakes have come out very well indeed. But the chocolate one in the 12″ tin is only 3cm high at the sides (obviously slightly more in the centre) and the 10″ one is 4cm (a plain sponge converted to coffee and walnut). For a celebration cake would I need to bake two of each size and sandwich together or shall I use more mix to make a deeper cake? My tins are the PME aluminium ones at 3″ or 7cm high. The only issue with using more mix is getting it baked thoroughly before it burns on the edges? I only bake at around 140-145 degrees though. Thanks for any help you can offer.
Hi – sorry, very new at this so excuse the daft question! I’ve just made two cakes – 10″ and 12″ squares for an open gardens tomorrow. I used the Sweet Success cake mixes to try them out in readiness for a wedding tower and 70th birthday cake I need to make early July. I used the recommended quantities and the cakes have come out very well indeed. But the chocolate one in the 12″ tin is only 3cm high at the sides (obviously slightly more in the centre) and the 10″ one is 4cm (a plain sponge converted to coffee and walnut). For a celebration cake would I need to bake two of each size and sandwich together or shall I use more mix to make a deeper cake? My tins are the PME aluminium ones at 3″ or 7cm high. The only issue with using more mix is getting it baked thoroughly before it burns on the edges? I only bake at around 140-145 degrees though. Thanks for any help you can offer.
Hello Topsy
I don’t have a lot of experience with cake mixes but I understand that the mix does have to be aerated for a few minutes to give the batter a lift once in the oven. The only chocolate mix I have used as a test is the Wright’s. I found it was very thick and needed slightly more liquid than recommend but obviously not all mixes are the same.
Using more mix to make a deeper cake will take longer, it will be better to make twice to get the depth you need.
Did you bake in a non fan or a fan oven? Most oven manufacturers recommend to reduce the temperature by 10 – 20 degrees for fan. You might benefit from using PME baking belts which lag the outside of the tin to help produce an even bake. See them here:
https://www.google.co.uk/search?q=baking+belt&ie=utf-8&oe=utf-8&client=firefox-b&gfe_rd=cr&ei=TnFlV9aRE_DS8AevqaL4BA
Hope this helps. If you do need more information please post again.
You’re always so helpful madeitwithlove – thank you! One day I might be able to answer questions on here rather than keep needing help. What should the finished height of a celebration cake be – the ones Paul demonstrates seem deeper than mine? The chocolate mix was lovely and has given a cake which can be handled well, but which is also fairly light – good for a chocolate cake as I know they can be quite dense. The batter was fairly runny but not overly so. I’m really pleased with the finished results and it’s sliced in half really nicely for the ganache. It is a new fan oven – digital – I’m still getting used to it. Sweet Success recommends baking a 12″ cake for 2 hours, at around 145 degrees in a fan oven. So I did that and it was about spot on. I’ve sliced it through the middle and it’s evenly baked too – no stodgy middle. It’s just the height of it – almost like there wasn’t enough mix in the tin. It rose around double in height so I don’t think it’s the mix, possibly the quantity? Will definitely look at the baking belts – I’d not heard of those before. Thanks again. Wendy
Hi Wendy
By just posting your question in this section you are helping, your contribution is much appreciated.
These days Paul uses different height cakes depending on what he is making. Celebraton cake style have got taller since Paul made the older tutorials. A good height is 4″ – 5″ finish. I use 1.5 cakes ( bake two cakes and halve one) freeze the unused half for another project. For height guidance have a peek in the ingredients tabs under Paul’s tiered cakes to see what he uses. It should give you a good idea how tall your cakes should finish.
I’ve had a quick look at the baking instructions on Sweet Success site which recommends baking at 140 -145 c. I take this as a non fan oven. I would be inclined to phone them and ask to clarify their instructions and mention the scantness of the batter.
Fan ovens are hotter and a reduction in temperature is usually recommended. The manufacturer’s handbook will have a temperature guide for your oven model. It’s possible you’ll have to experiment with different cakes to learn the temperament and calibration of your new oven.
In my oven, I would bake their batter on 130c fan. Square cakes in particular are more prone to drying out and burning at the corners. I double lag square tins and also use Ateco heating cores or three upturned metal royal icing flower nails to help distribute the heat through the batter. Here’s a link if you’d like to see the heating cores:
http://www.thecakedecoratingcompany.co.uk/heating-cores-set-of-4-by-ateco
… and the following blog may also help:
I wish I could help you more ref the SS cake mix. I’ve ordered some to try but I’m not holding out much hope on getting a good result because I’m useless with ready mixes.
