Tall cake
Posted: 22 May 2012 10:28 PM   [ Ignore ]
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So difficult to find a recipe for very tall cake! Without stacking. Is it very difficult to bake?

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Posted: 23 May 2012 04:22 AM   [ Ignore ]   [ # 1 ]
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Thanks for the reply! I saw some very tall cake and I think the key thing is to control the oven temp very well, but how to do that?

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Posted: 27 May 2012 07:43 PM   [ Ignore ]   [ # 2 ]
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well, I did spoke to someone who bake very tall cake using 4 inch height pan. and the cake did rise higher than 4 inch, so I think baking a very tall cake can be done. just have to have a good control of the oven heat.

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Posted: 28 May 2012 03:43 AM   [ Ignore ]   [ # 3 ]
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Anne in NC - 27 May 2012 11:15 PM

Perhaps that person will give you their recipe and tips.

dont think they will coz they are selling the cake.

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Posted: 28 May 2012 11:31 PM   [ Ignore ]   [ # 4 ]
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Thanks for the tip! smile

how about 4 inch? I saw this 4 inch (height) round pan in a wilton speciality store so I think 4 inch can be done.

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Posted: 30 May 2012 12:43 AM   [ Ignore ]   [ # 5 ]
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not sure about that, but I attached a picture to show a tall cake, and it doesn’t look dry or tough.

the store will not give out the recipe. all I know (when I spoke to them) is that, regardless of what recipe, the key thing is to control the oven temperature. Measure the batter well, for example, in a 2 inch pan, the batter amount is xx gram, for 3 inch the batter amount is yy gram. from what I understand, the key thing is oven temperature.

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Posted: 30 May 2012 02:16 AM   [ Ignore ]   [ # 6 ]
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think probably hsa to put temp to high for iniitial 3 mins and subsequently reduce the temp step by step. and maybe put a baking ring to prevent the side from burning.

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Posted: 13 June 2012 05:46 PM   [ Ignore ]   [ # 7 ]
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Was that “tall” cake a Chinese style “sponge” cake? They make those at Chinese bakeries and they’re quite tall. I would definitely suggest a sponge cake, maybe get a thin stainless Steel rod attached to a metal plate for the centre. Sounds very interesting, altho I personally would opt for layers)...I have also often made a twelve inch high Cake Panda Bear - but the fluted shape of the Wilton Panda Pan with the Core hanging in the centre makes it rise and work just fine. I use a fairly sturdy Chocolate Cake recipe with A/P Flour (Canadian high protein type). Good luck and I look forward to hearing how it works.

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