Welcome to the Cake Decorators Q&A
oven temperature when increasing cake size
Hi..i’ve increased an 8″ round victoria cake recipe for 12×12″ and baked at 190 degrees (as per 8″ recipe) for 50 mins. Wasn’t sure how long to bake for but checked other quick mix cake recipes and that was about the time. However, those were at 160 degrees. I wasn’t sure if my victoria recipe would rise at that temp…but now it’s slightly burnt on top and not risen to the 3″ i had hoped for. Should i have used a lower oven temp or cooked for a shorter time at 190 degrees?
Hi..i’ve increased an 8″ round victoria cake recipe for 12×12″ and baked at 190 degrees (as per 8″ recipe) for 50 mins. Wasn’t sure how long to bake for but checked other quick mix cake recipes and that was about the time. However, those were at 160 degrees. I wasn’t sure if my victoria recipe would rise at that temp…but now it’s slightly burnt on top and not risen to the 3″ i had hoped for. Should i have used a lower oven temp or cooked for a shorter time at 190 degrees?
Hello Barbara
Did you use a cake mix or is it a scratch recipe? and what type of oven are you baking in, is it fan or non fan?
Alternatively an answer here may help:
Have a peek at my blog here which touches on different size cakes and temps:
Hi MIWL I did reply but don’t know where its gone? I made the chocolate victoria cake recipe from scratch using your chart to increase the ingredients for a 12×12″ cake and used a conventional oven. I see from your reply that i should have used a lower temperature and cooked it for longer. Although 2hrs 30mins seems a long time…but i live and learn! Funnily enough i came across the jane hornby easy victoria cake recipe recently and downloaded it for future reference! I couldn’t find the wedding cake recipe you suggested with cooking times for a 12×12″ cake.
My cake has cooled and ive cut it in two (one half to go on top of the other)and it looks fine although its 3″ shallower than i had hoped. I’m hoping the filling and icing plus a cake drum underneath will help!
HI Barbara
That’s so annoying when that happens, I expect your reply disappeared into the ether!
I try and avoid large deep cakes but the Jane Hornby works for me. It finishes at around 2.5″ and once filled and covered it is a respectable 3″ – 3.5″. If you want a taller cake, the ingredients can be increased by approx 15% .
So was your recipe a standard Vic chocolate sponge? How long did you bake it for? The other Jane Hornby cake is her easy vanilla. It’s part of her wedding cake selection.
EDIT: Jane Hornby’s easy vanilla cake is here:
http://www.bbcgoodfood.com/recipes/10860/easy-vanilla-cake
For a three tier wedding cake with timing look here:
http://www.bbcgoodfood.com/recipes/11278/simple-elegance-wedding-cake
🙂
Hi MIWL Help! I followed Paul’s recipe for chocolate buttercream. It’s quite firm (and very sweet) which is what i wanted to use for the filling to give height to the cake (mentioned above). The buttercream did NOT spread easily and pulled the cake away but i thought at least it will give the much needed height i wanted. But now i think the buttercream wont soften any more than it is and will remain a sweet,firm lump between the slices of cake. I usually make a less sweeter and looser buttercream but thought the extra sugar would help keep it firm. I need to coat with ganache before covering the cake. I did think about adding some milk to the remaining buttercream to fill the cake again. But i think it will be difficult to do. Should i just leave well alone and put it down to experience!
You could loosen the buttercream with a little boiled water but it will still be very sweet because of the additional sugar. Depending on how much BC you have, adding a little bit of salt will cut through the sweetness. Other than starting again, best leave it alone.
