|By MarkG on Thursday, June 22, 2000 - 04:31 pm: Edit|
I've got a client who wants a 14 inch round lemon pound cake for the bottom tier of her wedding cake. I've never baked a pound cake this big. Any suggestions on time/temp adjustments so it will bake all the way through without drying out or burning the outer part?
|By Raine on Thursday, June 22, 2000 - 07:06 pm: Edit|
perhaps you should get a heating core for the center, and/or baking strips for the outside for more even baking.
|By vbean on Friday, June 23, 2000 - 03:56 am: Edit|
Don't bake it so big. Bake smaller cakes and turn them into a 14 inch.
|By Panini (Panini) on Friday, June 23, 2000 - 06:03 pm: Edit|
I would scale down your weight in the pans and cook a couple of layers.
Raine, what is a heating core?
vbean, how would you do that?
|By Raine on Friday, June 23, 2000 - 06:44 pm: Edit|
Panini, same concept of tube pan for angel food.
Piecing together a cake is not something I would recommend for a bottom tier ever, and only upper tiers,if your really desperate
|By MarkG on Saturday, June 24, 2000 - 11:42 am: Edit|
Thanks> I scaled it down and baked it in layers. Worked fine.
|By vbean on Sunday, June 25, 2000 - 01:11 am: Edit|
I piece together dense cakes because their setting temp is so long. I don't like the evaporation of moisture from such a large surface. Unless you are working with a very liquid batter or a very delicate foam, I would never recommend baking a very large cake.
This has nothing to do with your cake being stable- buttercream and correct balance do that.
|By Amy on Monday, June 26, 2000 - 10:55 am: Edit|
As far as a heating core, I have been using a #9 flower nail, turned upside down in my larger cakes and it works like a charm with no big hole:)
|By Raine on Monday, June 26, 2000 - 07:15 pm: Edit|
Amy, what a great idea.
I'll have to try that next time.