fbpx

Welcome to the Cake Decorators Q&A

0
asked October 15th 2013

Moist chocolate cake scaling down

Ahhhh a few days after baking pauls moist chocolate cake I have realised I accidentally scaled it to a 14″round instead of a 10″ round. After baking I noticed it looked slightly different to normal, thin crispy crust on top and deeper but I’ve only just rechecked the reckoner for another recipe. Do you think this will have compromised the taste? It is in the freezer ready for carving on Saturday, it’s an expensive recipe so don’t really want to bake it again but also won’t have time to rebake at the last minute! Thanks in advance

Jade x

0

Ahhhh a few days after baking pauls moist chocolate cake I have realised I accidentally scaled it to a 14″round instead of a 10″ round. After baking I noticed it looked slightly different to normal, thin crispy crust on top and deeper but I’ve only just rechecked the reckoner for another recipe. Do you think this will have compromised the taste? It is in the freezer ready for carving on Saturday, it’s an expensive recipe so don’t really want to bake it again but also won’t have time to rebake at the last minute! Thanks in advance

Jade x

0

Hi Jade

The taste won’t be compromised if you’ve used the correct ratios for a 14″ cake however, it’s just a matter whether the middle has baked through. The ingredients for a 14″ cake is virtually twice that for a 10″ round. If it checked out baked it should be fine. Perhaps if it’s too deep you could make extra layers out of it! x

0

Thank you! I think I will defrost it Saturday and check the centre again, because its such a fudgy recipe it’s hard to tell if its baked! If not ill have to use a premix chocolate fudge cake…sob x

0

If it’s under baked the raw bits will be much darker, like a stain but still edible, although perhaps you wouldn’t want to give it to a customer.