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Sour Cream Butter Cake
Posted: 16 May 2009 11:58 AM   [ Ignore ]
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ok what did I do wrong…

1) I weighed all ingredients
2) I baked for 25 minutes, checked it, wasn’t done (per the skewer), baked for 5 more minutes then checked again, and took out.

Top is cracked, and it said in the book that it is supposed to have a flat top, and it has a domed top. And a little lip around the edge.
It also seems too thin….??? Like the thickness of a LAYER that i would normally use in a layer cake?

Grrr!! I haven’t tasted it yet, hopefully it tastes good.

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Posted: 16 May 2009 03:32 PM   [ Ignore ]   [ # 1 ]
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Ski, did you use baking strips? You may have been able to prevent it from doming.

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Posted: 16 May 2009 03:51 PM   [ Ignore ]   [ # 2 ]
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Hi ski,

Yes to what Rozanne said, did you use baking strips?

Is your oven too hot?

Could also be a baking powder issue- did you leave the batter out for a bit before you baked it or reduce the baking powder?

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Posted: 16 May 2009 04:36 PM   [ Ignore ]   [ # 3 ]
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Hi Ski,

Yes to what Rozanne and Julie said… (Oven temperature too hot.  Not using magi-cake strips)

Other causes of a cracked domed top are:
Too much flour or too little liquid (do you weigh your ingredients?)
Pan placed too high in the oven.
Over mixing (Usually not a problem if you use Rose’s method) Overmixing will produce too much gluten. Too much gluten causes a cracked and domed top.

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Posted: 16 May 2009 05:04 PM   [ Ignore ]   [ # 4 ]
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Just thought of something else…......is your baking powder fresh? If it is old it could affect the height of the cake. To check if it is still fresh, put 1/2 teaspoon baking powder into 1/4 cup of hot water. If the water bubbles a lot, the baking powder is still fresh.

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Posted: 17 May 2009 11:44 AM   [ Ignore ]   [ # 5 ]
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its definately still fresh, i weighed all ingredients, I didn’t leave the batter out, and i DIDNT use baking strips. After i put the cake in the oven i said to myself “I FORGOT TO USE THE STRIPS!” but then figured it was too late and hoped for the best. I guess next time i will remember them!! 
Oh, i didn’t sift my flour either- i remembered the issue over sifting vs not sifting and if you weigh it, then its all the same, right? I just weighed it, and wisked it.
Could that be it too??

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Posted: 17 May 2009 11:13 PM   [ Ignore ]   [ # 6 ]
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Ski, baking strips would probably have helped, but also it sounds like your oven may be a bit hot.

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Posted: 18 May 2009 09:13 AM   [ Ignore ]   [ # 7 ]
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well it tasted great! Everyone loved it!

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Posted: 18 May 2009 03:09 PM   [ Ignore ]   [ # 8 ]
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I can’t stress enough what a difference baking strips make when baking butter cakes.  I wouldn’t make a cake without them wink.

So glad the cake was yummy!

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Posted: 19 May 2009 07:39 PM   [ Ignore ]   [ # 9 ]
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I always weigh my flour and never sift (for Rose’s recipes anyway) and I have never had a problem with it. I tend to forget the strips sometimes too. Now I put the strips on as soon as I spray the pan. That way it’s already on the pan when I pour the batter in. No more forgotten strips.  smile

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Posted: 19 May 2009 08:36 PM   [ Ignore ]   [ # 10 ]
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good idea. i plan on making this cake again, it was GREAT. This recipe calls for the 9inch springform…can you double it and make a layer cake out of this?

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Posted: 19 May 2009 11:34 PM   [ Ignore ]   [ # 11 ]
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It’s ok to double the butter cake recipes (Rose mentions it in TCB). Don’t increase it more than that. Also you’ll have to bake it in two pans, but I guess you already figured that out.

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Posted: 20 May 2009 09:03 AM   [ Ignore ]   [ # 12 ]
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right. i just loved this cake so much I want to make it again, with MORE cake!

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Posted: 20 May 2009 10:54 AM   [ Ignore ]   [ # 13 ]
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Ski, did you eat it as is, or combine it with a frosting?  Just curious, I love this cake, too, but have yet to find a great frosting combo.  My favorite is the sour cream coffee cake, made with this base.

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Posted: 20 May 2009 11:09 AM   [ Ignore ]   [ # 14 ]
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I made it with the sour cream ganache. it went like wildfire!

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Posted: 20 May 2009 01:36 PM   [ Ignore ]   [ # 15 ]
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I love this cake too….could I make it into 2 10 inch layers?  I was thinking of doing 1 regular batch and 1 double batch, then calculating the appropriate batter weight for a 10 inch pan based on whatever it is for the original recipe (I have yet to do any calculations, this is all theoretical at this point).  Any leftover batter I could use for cupcakes.  Thoughts?

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