baking a sheet cake - how to translate from regular recipe?
baking a sheet cake - how to translate from regular recipe?
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baking a sheet cake - how to translate from regular recipe?
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Post #1 - June 4th, 2005, 11:13 pmI would like to bake a sheet cake. I am thinking of carrot cake. Please let me know if chocolate is easier. If I use my Cook's Illustrated recipe for Spiced Carrot Cake which calls for a 13 x 9 inch pan, how do I multiply - just work it out however big the sheet cake pan is, (but wouldn't a sheet cake be more shallow?). What should I use for the sheet cake pan? Should I stop by a place like Krasny & Co. on Clybourn and buy a professional sheet cake pan? Also, I have a 30" Viking convection oven. Do I want to use the convection feature? Optimally, I would like to get 50 - 75 little pieces of cake?? I could use some expert advice.
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Post #2 - June 5th, 2005, 8:48 amHi,
It is my understanding for baking cakes and cookies, you do not want your convection status on.
What I observe to be the biggest issue for making this sheet cake in a larger pan is how long do you need to bake it. There are timing differences between 8-inch, 9-inch and sheet cakes. Some years ago I made a 4-tier wedding cake for a friend. I used a white cake batter and obtained information from the Joy of Cooking on how to adjust cooking times to the pan size.
You also asked about chocolate over carrot, carrot is usually a denser cake with lots of additions (coconut, grated carrots, raisins or chocolate). I have Cook's Illustrated but I don't have that issue to look at right here. If there are a lot of additions, as I suggested, then I would stick to the size pan recommended in the article or switch to a simply chocolate cake and read Joy of Cooking for timing. Since you have a wide oven, you could make double batchs of batter and divide it between two pans to speed this process along.
Baking cakes is more chemistry than anything else. When you change variables (pans or ingredients), then the outcome changes if there are no adjustments.
As for the quantity of cake pieces, pull out a ruler and decide how you want to cut it up.
Have fun!
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #3 - June 5th, 2005, 10:30 amWhy don't you want convection for a cake? I would think a method of baking that keeps things moister is exactly what you'd want for a cake.Watch Sky Full of Bacon, the Chicago food HD podcast!
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Post #4 - June 5th, 2005, 10:49 amHI,
My Aunt had an early convection oven which had no on/off switch. She ran into problems with the cakes peaking and browning too early while the interior was undercooked. She also had to watch cookies more carefully.
I went to a Dacor demonstration where they turned the convection on and off for various applications. However, this except from their manual does suggest baking a cake should be fine:
Dacor Oven Manual wrote:PURE CONVECTION™
This mode uses a third element, located behind the baffle in the back of the oven chamber, and does not draw direct heat from the bottom nor top elements. Air is circulated by the convection fan. Pure Convection provides the most even heat from rack-to-rack and is recommended for any single-rack baking in a shallow pan, multirack baking, roasting, and complete meals. It is especially great for baked goods that are mostly exposed to the convection air in a shallow baking pan. Soufflés, cakes, cookies, pastries and free-form yeast breads (such as French bread) are a few examples. The more the food itself is exposed to the convection air, the better this mode will work. When using Pure Convection for roasting, raise the food up on a V-shaped rack that sits inside a roasting pan. This will allow air to circulate around the roast, lock in juices, and give it a
beautiful golden sear, while shortening the cooking time in most cases.
CONVECTION BAKE
This mode uses the bottom bake element and the fan in the back to circulate the air. There is a small amount of heat from the top broil element and no heat from the third element. This mode is best for large roasts, turkeys over 25 pounds, earthenwarebaked items, baking stone items, or dense items that need bottom heat in order to cook correctly. Lasagnas, pizzas, pies, and loaf breads are best in this mode.
BAKE
This mode uses bottom heat only. A small amount of heat comes from the upper element and no heat from the third element. This mode is best for foods baked in a water bath, such as creme brulee, cheesecake or flan, or items that are completely covered. In Bake mode, use rack positions 1 or 2 to get the food as close to the heat source as possible. This will help the food bake closer to the stated times.Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #5 - June 5th, 2005, 6:29 pmI do know of one commercial/retail bakery here that uses convection ovens for cakes, breads, muffins, and so on. I suspect it's just a matter of experimenting and gaining experience.
Mary, if your oven didn't come with a manual, you're probably best off calling its manufacturer for advice. You might be able to get a copy of the manual on the Internet by going to Google and typing in the maker's name and model number; if not, the company can probably send you one.
As for translating the quantities, one overly simple way is to fill each with water, see how much each holds, and do a quick division. Even in a standard oven, of course, it isn't that simple, but at least you'll have those quantities known as you proceed.
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Post #6 - June 5th, 2005, 7:08 pmIn the May 2005 issue of Cooks Illustrated, they tested convection ovens for different tasks. Here's what they had to say about baking cakes
CAKES
We found no advantage to baking yellow layer cakes on the convect bake setting. In the convection mode, the cakes required a 25-degree temperature reduction to prevent the surfaces from becoming dry and leathery. This temperature adjustment slowed baking by several minutes, with no improvement in the cakes.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #7 - November 18th, 2005, 6:47 pmHi
I finally acquired a pair of convection ovens. I need to bake 16 pies, 4 of each recipe, tomorrow. I can cook each batch (4) together, which will be a great time savings. Would this be a suitable situation for convection bake or switch off convection for a standard bake?
The computer in the oven will suggest adjusted times and temperatures for convection over standard baking.
Are there any comments or any 'surprises' I should be alert for?
Thanks!Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #8 - November 18th, 2005, 8:05 pmI was just thinking of you and your new convection ovens, Cathy, and wondering how you were getting along. As was pointed out above, the convection bake setting is much more gentle than the convection roast and I think it would be fine for your pies. You don't have to worry about what's happening to your rise in a pie crust and a quicker bake might even result in an improved pie (not that I'm implying your pies could be improved upon, of course). But you will have to keep a close eye out so they don't get overcooked. I did chicken pieces (actually still using up that great BBQ sauce you gave me whenever the last Inspiration Cafe dinner was) tonight on the convection roast and they were perfectly done in 25 minutes. I'd suggest starting off setting your timer for five minutes short of what your manual (or computer) recommends as the appropriate cooking time for the mode you're using.
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Post #9 - November 18th, 2005, 10:34 pmAnn,
I was hoping you would be the one to respond. Really!
In my conventional oven, I would open the oven midway to move pies from upper to lower. The even heat caused by the fan should keep me from doing this. As for a better pie, I am always looking for incremental improvements wherever possible.
I will keep your words in mind, see what happens and report back my experience.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #10 - January 5th, 2020, 1:14 pmHi,
On facebook, I follow the Great British Bake Off groups. There are several of them, but all are fans who want to better their baking skills. On one of them there is a contestant from the recent Great American Holiday Baking Show (or however it is called).
There is a constant issue related to different pan sizes. Today, someone posted a link to a blog with how to adjust a cake recipe to fit the pan size.
Regards,
Cathy2Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
