I baked a cake in 2 round 9" pans. When done, tested them. They were perfect. After cooling, they totally deflated and shrunk. What happened?

VLF
  • Posted by: VLF
  • September 7, 2013
  • 1792 views
  • 7 Comments

7 Comments

boulangere
boulangere September 8, 2013
Unfortunately, when using a mix, you don't have much control because the ingredients have been measured for you. How did you "doctor" it?
 
CookOnTheFly
CookOnTheFly September 7, 2013
Were all your ingredients at room temp? Even when using a "doctored up" cake mix your eggs and liquids need to be at room temp.
 
Lauren,McPherson
Lauren,McPherson September 7, 2013
Did you use baking soda or powder in the batter?
 
petitbleu
petitbleu September 7, 2013
Were they underdone on the inside after you cut into them? What recipe did you use, and did you make any substitutions or change anything? Need more information.
 
VLF
VLF September 7, 2013
They were a little dense but not undercooked. It was a doctored up Duncan Hines mix. I've made it a million times. Stumped
 
ZombieCupcake
ZombieCupcake September 7, 2013
Cooled too quickly?
 
VLF
VLF September 7, 2013
I did what I always do. On a cooling rack on the counter
 
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