I want to report back on my test with the Marble Velvet cake using a 3D star pan. I didn’t have any problem unmolding the cake. I sprayed the entire pan, lined the bottom with parchment paper, sprayed again and then lightly floured the bottom then tapped the pan upside down to get the excess flour off the bottom. The cake came off pretty easily, I didn’t even have to run a small knife to the side. The structure of the cake was intact.
I baked the cake only for 40 minutes. I tested at 32 minutes and touched the top, it was still jiggly so I kept it for another 8 minutes. At 40 minutes, the cake middle springs back and the cake tester came out clean. I removed the cake from the oven at that point. I let it cool in the pan for 10 minutes. While it is cooling, the middle of the pan started dipping. I unmolded the cake after the 10 minutes and let it cool. The middle part definitely dipped quite a bit.
After it cooled to room temperature, I cut the cake so I can see the middle (and so we can try it; the batter tasted really good so we couldn’t wait to taste the cake itself). The cake tasted really good and has a nice fluffy texture. There are some crumbs but I think it is because the cake structure hasn’t fully set (it hasn’t cooled completely). I will try a piece again tomorrow morning after it has cooled completely to see if it is still crumbly.
I attached two pictures below. One before the cake was cut and after the cut. As you can see, the middle part is considerably thinner than the sides. I think there needs to be additional heating added in the middle. I am thinking of using a rose nail to see if it would make a difference. I didn’t use a cake strip because I couldn’t really wrap it around the star.
Any other suggestions on how I can possibly fix this? The cake tasted really good but if this recipe doesn’t work for this pan, should I use a pound cake recipe instead (with 1/3 of the batter mixed with melted chocolate and then marbled)? I would prefer to use this recipe if I can make it work because I think it’s a really good cake.
And one last thing, I used 70% instead of 60-62%. In my opinion, the cake was still pretty good. I didn’t think it needs any more sweetness.
Looking forward to suggestions!
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