April 22, 2015 2:36 am at 2:36 am #615540funnyboneParticipant
Why is it that every time I bake, whether it’s cookies or cakes, I need to add 50% to the baking time?
If a cookie recipe calls for 10-12 minutes, its usually 17. If a cake calls for 30-35 minutes its usually at least 45… I’ve spoken to people and they have the same issue, so I know its not only me…April 22, 2015 3:17 am at 3:17 am #1073508NotABochurAnymoreParticipant
Do u have an accurate standalone oven thermometer? oven thermostats are notoriously inaccurateApril 22, 2015 3:27 am at 3:27 am #1073509🐵 ⌨ GamanitParticipant
Are you sure your oven is fully preheated when you’re putting the cookies/cakes in? Also, if you use disposable baking pans it might take a bit longer. They don’t conduct heat as well as the reusable type.April 22, 2015 11:30 am at 11:30 am #1073510ED IT ORParticipant
Have you calibrated your watch? maybe it is fast?April 22, 2015 11:49 am at 11:49 am #1073511popa_bar_abbaParticipant
Maybe you’re on a rocket ship and time is moving slower?April 22, 2015 5:05 pm at 5:05 pm #1073512golferParticipant
My vote goes with Gamanit.
Are you using foil pans?
You”ll need less baking pan in a regular metal (I think they’re usually aluminum) pans.
And even less in a pyrex.
Curious if anyone here uses silicone pans, and how that affects baking time.April 22, 2015 8:22 pm at 8:22 pm #1073513👑RebYidd23Participant
My vote goes with PBA. Except it could be that only the oven has its time moving slower in proportion to the rest of the universe.October 26, 2017 1:42 am at 1:42 am #1390027LightbriteParticipant
Are you cooking at a high elevation?October 26, 2017 1:42 am at 1:42 am #1390028LightbriteParticipant
Correction please: “Baking” not “cooking.” 🍰🍥October 26, 2017 7:13 am at 7:13 am #1390053CTLAWYERParticipant
Things to check>>>>
Calibration of oven
Using dark colored metal baking pans not disposables
Pyrex needs to bake at 25 degrees F lower temp
Is the oven fully preheated
Is the cake on the center rack and the ONLY item in the oven
Did you make sure to use LARGE eggs in the mix….that is the size commercial recipes call for in the US, larger eggs in the batter require longer baking times.
Remember: cooking is an art, baking is a science. It requires accurate measurements, time and temperature
- You must be logged in to reply to this topic.