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Red velvet cake

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bakeyourheartout
User offline. Last seen 3 years 19 weeks ago. Offline
Joined: 03/10/2009

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

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Audax Artifex
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User offline. Last seen 9 weeks 6 days ago. Offline
Joined: 03/07/2009
bakeyourheartout wrote:

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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