What is the secret to baking a cake with a baking stone in the oven?
Posted: 08 November 2008 10:47 AM   [ Ignore ]
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Every time I leave the baking stone in the bottom of the oven while baking a cake, the cake doesn’t come out right.
It either sinks in the middle and/or it crumbles a little. (characteristic of a cold oven)
(I preheated the oven for an hour.)  If I leave the stone out, I don’t have any issues.

Do I need to move the baking stone to the middle shelf and put the cake pan on it?
Do I need to turn the oven up 25 or 50 degrees?


Thanks,
Tammy

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Posted: 08 November 2008 12:33 PM   [ Ignore ]   [ # 1 ]
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If it was me, I would take the stone out of the oven rather than risk having a spoilt cake!  I use a stone when baking pizzas and I heat the oven for longer and higher than I would for anything else but with today’s costs in fuel I certainly wouldn’t heat the oven for so long for a cake, I think it is a waste of fuel.  These are just my opinions, is there any reason you have for wanting or needing to leave the stone in the oven?

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Posted: 08 November 2008 05:12 PM   [ Ignore ]   [ # 2 ]
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tbartley2007 - 08 November 2008 02:47 PM

Every time I leave the baking stone in the bottom of the oven while baking a cake, the cake doesn’t come out right.

I leave mine in all the time with no problems.  Make sure there’s enough space all around the stone for the hot air to get past.

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Posted: 08 November 2008 11:47 PM   [ Ignore ]   [ # 3 ]
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jeannette - 08 November 2008 04:33 PM

If it was me, I would take the stone out of the oven rather than risk having a spoilt cake!  I use a stone when baking pizzas and I heat the oven for longer and higher than I would for anything else but with today’s costs in fuel I certainly wouldn’t heat the oven for so long for a cake, I think it is a waste of fuel.  These are just my opinions, is there any reason you have for wanting or needing to leave the stone in the oven?

Thanks Jeannette.  I thought I had read that Hector and others left the stone in so that the oven would recover quicker after opening it to test the cake.

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Posted: 08 November 2008 11:56 PM   [ Ignore ]   [ # 4 ]
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CharlesT - 08 November 2008 09:12 PM

I leave mine in all the time with no problems. Make sure there’s enough space all around the stone for the hot air to get past.

 

Thanks Charles. Do you use a conventional or convection oven? I have both options but have only tried baking using conventional. I’ve tried to bake a cake 3 times with the stone but have gotten the same results each time. (at least it’s consistent. LOL) I made two 9” cakes this time. I baked one in the oven with the stone and the other in the oven without a stone to rule out mixing issues, etc.

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Posted: 09 November 2008 03:34 PM   [ Ignore ]   [ # 5 ]
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I don’t have a clue why this might be happening. Question—where is the stone—on the bottom of the oven, bottom shelf, right under the cake?

All I can say is, if it doesn’t work for you, then take that sucker out of the oven when baking cakes! Sometimes you just have to go with what works, even if you don’t quite understand why.

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Posted: 09 November 2008 03:58 PM   [ Ignore ]   [ # 6 ]
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tbartley2007 - 09 November 2008 03:56 AM
CharlesT - 08 November 2008 09:12 PM

Do you use a conventional or convection oven?

Conventional.

I leave the stones on a lower rack from the one I’m using.  (Actually, they’re floor tiles, 4 of them.)

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Posted: 09 November 2008 10:47 PM   [ Ignore ]   [ # 7 ]
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Bungalow Barbara - 09 November 2008 07:34 PM

I don’t have a clue why this might be happening. Question—where is the stone—on the bottom of the oven, bottom shelf, right under the cake?

All I can say is, if it doesn’t work for you, then take that sucker out of the oven when baking cakes! Sometimes you just have to go with what works, even if you don’t quite understand why.

It’s on the bottom shelf… the cake was on the middle shelf.  I guess I’ll never know. ...but the 3 year old in me still wants to know why.  LOL 

Thanks everyone.

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Posted: 09 November 2008 11:37 PM   [ Ignore ]   [ # 8 ]
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Hi Tammy - do you have an oven thermometer?  Using one should eliminate any temperature issues you might have.  I’m thinking the stones in your oven might be inhibiting the circulation of hot air… or maybe you need to let your oven pre-heat for a longer period of time.  Either scenario will benefit from the use of an oven thermometer.

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Posted: 10 November 2008 12:03 AM   [ Ignore ]   [ # 9 ]
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Patrincia - 10 November 2008 03:37 AM

Hi Tammy - do you have an oven thermometer?  Using one should eliminate any temperature issues you might have.  I’m thinking the stones in your oven might be inhibiting the circulation of hot air… or maybe you need to let your oven pre-heat for a longer period of time.  Either scenario will benefit from the use of an oven thermometer.


.

Thanks Patrincia.

I pre-heated the oven for an hour before baking the cake.  I bet you are correct about the stone inhibiting the circulation of hot air.  Can I bake a cake using the convection option?

I believe I have an oven thermometer somewhere… I’ll have to dig it out again.  Thanks.

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Posted: 10 November 2008 12:06 AM   [ Ignore ]   [ # 10 ]
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In my experience, I don’t like baking cakes with the convection feature turned on (I reserve it for roasting mostly).  Do find your thermometer, I’m sure that will help a great deal.  Happy “digging” smile.

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Posted: 12 November 2008 03:23 PM   [ Ignore ]   [ # 11 ]
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I usually put the convection fan on right after I close the door…just for a minute or so, to circulate the hot air after opening the door.  After that I don’t use it for baking.  I find that with my small oven, the part of the pan closest to the fan gets done way before the rest of the cake.

I used to keep a pizza stone on the bottom shelf of my oven.  It never caused a problem with my cakes…not sure why this is happening to you.

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