Questions and Answers about Round Cake Pan Deep

need some advice please iam using a nordicware round deep cake pan so far twice i used it and its been near?

Apr 14, 2011 by sebastain k | Posted in Cooking & Recipes

Question: disaster,, the problem.... the cakes bakes great at the top but the sides and bottom be so moist the cakes be crumbling falling apart at the sides, i put them in the icebox let it chill for 2 hours take out to ice the cake same prob the sides of cake falling aprat it has to

Answer: I'm not familiar with that particular pan, but I would try lowering the temperature on your oven and just baking it longer. It sounds like the pan might be pretty thick, so while the top cooks quickly, the part inside the pan needs a little longer. Good luck!

Elizabeth K | Apr 15, 2011


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31.12.69

Preheat oven to 160°C. Spray a round 7.5cm-deep, 18cm (base measurement) cake pan with oil. Line the base and side with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Beat in the chocolate. Add the eggs, 1 at a time, beating well after each addition.

Fold in the flour and cocoa powder alternately with the sour cream until just combined. Spoon the mixture into the prepared pan and smooth the surface. Bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.

Meanwhile, to make the topping, stir the butter, chocolate and cream in a small saucepan over low heat until the mixture is smooth. Set aside, stirring often, to cool completely.

Use an electric beater to beat the extra butter in a bowl until pale and creamy. Gradually add the icing sugar, beating well after each addition. Stir the coffee and water in a small bowl until the coffee dissolves. Stir in the Baileys. Gradually beat the coffee mixture into the butter mixture until smooth and combined.

Source: Taste.com.au

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