I have made 6 different recipe cakes, and 4 of them have cracks on the top.what causes this. and the tops seem to brown long before the rest is cooked. All recipes cooked at 150/140. 2.1/2hrs.
timetable,
Dec 6, 9:18am
can be heaps of different reasons...i found a wee trick 'gifted' by delia smith..place a double piece of greaseproof paper with a hole cut in the middle of it, on top of your cake when you place it in to cook.it lets the steam out but stops it from going brown to quickly on top...works a treat and i always have a lovely cooked cake with a lovely brown top - but not overly so.my cakes sometimes have small spits on the top but when covered with their nut topping ya can't see a thing and it never effects their taste at all...
gardie,
Dec 6, 4:49pm
I believe cracking is cause by excessive heat - you could try lowering the oven temp and cooking slightly longer.6 cakes - fabulous.
korbo,
Dec 7, 3:25am
thanks for info. yes i think my oven is a little hot at say 150/140. I would rather make a xmas cake anyday, than a chocolate cake. they are so easy to make, especially if you use the boil up way.
hohee,
Oct 3, 4:16pm
Sptinkle top of cake with cold water and bang your tin down firmly on bench. So far have made six and no cracks.
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