Red velvet cake
Wed, 04/29/2009 - 00:30
Hello!
I recently made a red velvet cake that was a Paula Deen recipe (which is here http://www.foodnetwork.com/recipes/paula-deen/grandmother-pauls-red-velv...). This was my first time making red velvet so I thought I go with the queen of red velvet cakes.
As they were cooling I noticed that they shrunk considerably away from the sides of the pan. What would have caused this to happen? The cakes ended up much smaller than I had expected and I'd love to know what happened so I don't make the same mistake next time.
Thanks!
Allison
__________________
Hello!
I recently made a red velvet cake that was a Paula Deen recipe (which is here http://www.foodnetwork.com/recipes/paula-deen/grandmother-pauls-red-velv...). This was my first time making red velvet so I thought I go with the queen of red velvet cakes.
As they were cooling I noticed that they shrunk considerably away from the sides of the pan. What would have caused this to happen? The cakes ended up much smaller than I had expected and I'd love to know what happened so I don't make the same mistake next time.
Thanks!
Allison
Overbeating the eggs or the cake batter can make this happen. Overbeating adds to much air that expanses in the hot oven then collapses due to lack of strength. Hopes this helps
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