Baking - Recent Questions, Troubleshooting & Support


It depends on the recipe you're using, be especially careful with the flour you add. it should not be too much but also not too much. Also check if the temperature is right. Sometimes it depends on the oven you're using too.

Baking | Answered 3 days ago


Request directly from manufacturer

Baking | Answered on Nov 22, 2018


That is a best by statement, yes it is ok to use.

Baking | Answered on Nov 08, 2018


time for a new wife then right?

Baking | Answered on Nov 08, 2018


I would use more butter and add a spoon of water. Make sure you mix well to ensure evenness in cooking when you roll them out. Try using a rolling pin and cup instead of rolling them individually.

Baking | Answered on Nov 08, 2018


Cake mix should have its own leavening, unless it is stale.

Baking | Answered on Nov 04, 2018


Your best bet is to contact the RAS. They won't tell you but they may pass it on.
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Baking | Answered on Nov 01, 2018


Sounds like it was over-kneeded. This causes it to shrink and harden while baking (and cooling).

Baking | Answered on Oct 21, 2018


Hello, Jodi -

See the chart for a variety of size cakes, the preheated oven temperature (Fahrenheit), and baking time here:
https://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html

Suggestion, first line the bottom of the baking pan with parchment paper to help keep the bottom of the cake from sticking to the pan. If greasing/buttering and flouring of the cake pan is called for in the recipe, do that to the parchment paper after lining the bottom of the pan with it.

Best wishes.

Baking | Answered on Oct 19, 2018


It cracks because the crust sets before it finishes rising, Take the heat down 25 degrees F.

Baking | Answered on Oct 08, 2018


slice-heaven-com will download the original instructions for a fee. You might be able to wing it without them, knowing that Wilton recommends filling large, deep pans only half deep. Fill it with water first, then pour water into a large measuring vessel to gauge how many cups of cake batter you will need at that depth. The average cake mix makes about 4 cups batter, but they vary. You could always just prepare 2 boxes and reserve any excess for another use. As for baking, this pan will probably take a little bit longer than a 9 by 13 by 1-1/2 at 350 F. Maybe you could add 15 minutes and check on it. Do not open the oven if it is clearly not done.

Baking | Answered on Oct 08, 2018


Most sponge cakes containing baking powder can be baked in standard round cake pans that are greased and floured. I prefer nonstick baking spray, myself. Without leavening, or if cake is delicate, it might help to line the bottom of the pan with greased parchment and leave the sides ungreased. Simply run a butter knife around the sides to release finished cake.

Baking | Answered on Sep 18, 2018


That sounds like a lovely surprise. The cake ball company specializes in just that; http://www.cakeballs.com/

Or you could try the Austin Cake Ball company;

http://www.austincakeball.com/

Baking | Answered on Sep 17, 2018

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