Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

How Do You Make Normal Sized Cakes?

JennyC

Recommended Posts

JennyC Enthusiast
JennyC
Posted

Ok, most of the time when I make cakes they end up pretty flat and thin. :unsure: I often use Pamela's cake mix but it also happens with others as well. I just made Pamela's chocolate cake in 9 inch rounds and the cakes might be one inch tall at the most. I'm making a Birthday cake for my son and I would really like the cake to be a normal thickness. Last year I made a 9x13 cake and ended up making two cakes, one for the top layer and one for the bottom layer. It weighed a ton. :rolleyes: What do you guys do when you really want thicker cakes? I was thinking of making up two Pamela's mixes and filling the cake pan extra full, but I'm afraid that would backfire somehow...

Any thoughts?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


celiac-mommy Collaborator
celiac-mommy
Posted

Hi Jenny!

I've never had an issue with the Pamela's mix. For me, I get regular sized fluffy cakes. Do you have a thermometer in your oven? I'm wondering if it's the oven... My only suggestion is to cut each cake in half and fill them--so you'd have 3 filled layers plus the frosting. It would definitely increase the size of the cake and look impressive when you cut into it. Or you could come over and try my oven, see if it makes a difference...

torontosue Rookie
torontosue
Posted

I do a double layered round cake using the one bowl chocolate cake someone here posted.

Maybe someone can help you out with the recipe. It's really easy.

ptkds Community Regular
ptkds
Posted

Mine always sink down in the middle, plus they are thin. How do I fix that? They are done all the way and my oven works fine. I have a feeling it happens because of a serious lack of gluten! :D

Any ideas to fix this?

purple Community Regular
purple
Posted
I do a double layered round cake using the one bowl chocolate cake someone here posted.

Maybe someone can help you out with the recipe. It's really easy.

Its at recipezaar#209764. Walt made it and thought it was great but I think we lost his post. There are lots of comments at recipezaar on it so be sure to read them.

purple Community Regular
purple
Posted
Ok, most of the time when I make cakes they end up pretty flat and thin. :unsure: I often use Pamela's cake mix but it also happens with others as well. I just made Pamela's chocolate cake in 9 inch rounds and the cakes might be one inch tall at the most. I'm making a Birthday cake for my son and I would really like the cake to be a normal thickness. Last year I made a 9x13 cake and ended up making two cakes, one for the top layer and one for the bottom layer. It weighed a ton. :rolleyes: What do you guys do when you really want thicker cakes? I was thinking of making up two Pamela's mixes and filling the cake pan extra full, but I'm afraid that would backfire somehow...

Any thoughts?

If your cake is too short or falls in the middle, you can spread ice cream on the top and sides and freeze it. I used to use a 1/2 gallon for a 9x13 cake. People may never know where as you can tell with the frosting. I read somewhere that gluten-free cakes need to be baked in smaller pans. The larger 9x13 pans keep the middle from baking and end up gooey. Try the One Bowl Chocolate cake from recipezaar#209764, just double the recipe or try the Apple cake #174346, its more fluffy so I don't know how easy it would be to remove from the pan but its extremely good too. Read all the comments next to the recipes. I just reposted my pumpkin bread recipe. It would work great for a cake but you would have to guess how much to put in the pans. Baked in small loaf pans my bread was 2 3/4 " tall.

elonwy Enthusiast
elonwy
Posted

I had really good luck making Pamela's Mix in a bundt cake pan. Used two mixes, and it came out nice a moist and not.... fluffy exactly, but not brick like either. I used cream cheese icing (my fav) which is basically cream cheese whipped with powdered sugar and food coloring, and everyone loved it, even the non-gluten-free people.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


missy'smom Collaborator
missy'smom
Posted

Sometimes sinking or failing to rise can be a result of old baking powder(or old stock-the customer lets the mix sit around too long or the store does, resulting in inactive baking powder) or overbeaten eggs(even if they aren't beaten separately).

purple Community Regular
purple
Posted
Its at recipezaar#209764. Walt made it and thought it was great but I think we lost his post. There are lots of comments at recipezaar on it so be sure to read them.

I made this cake again today-into cupcakes. I wanted to make a double recipe and layer them but I ran out of sugar. I used Hershey's Special Dark cocoa and added 3/4 cup of chocolate chips. I used Carol's sorghum mix. If you like an easy, moist, very chocolatey cake you gotta try this. My one word comment for it is:

WWWWWWWWWWWWOOOOOOOOOOOOWWWWWWWWWWWW!!!!!!!!!!!! :D

mamatide Enthusiast
mamatide
Posted

OK, I've watched this thread for a while and just *have* to say that I've never had a cake fall (depression in the centre) nor be flat on me....

I counsel all the flat/depressed cake makers to try Glutino chocolate cake mix. If anything, I'd complain that it was TOOO high in the middle (I end up cutting off the top so that the iciing will sit normallly!

I'd be very interested to hear how you make out (following the directions on the box as I did, no substitutions) compared to me!

mamatide

JennyC Enthusiast
JennyC
Posted
  • Author

Thanks for the replies everyone! I did test my oven temperature, and it is accurate. I only have this problem with some recipes/mixes, including Pamela's. I did not have a problem with Namaste, Laurel's, or the one bowl chocolate cake recipe. It's just that I really like the flavor of Pamela's and I NEED to use a mix because the cake that I am making is very complicated for my cake decorating skill level, and I want to decrease my stress as much as possible.

Thanks again for all the input!

Here's a link to the Spiderman cake if any one's interested:

It's the Spider-Man 3-Spin DecoSet

Open Original Shared Link

celiac-mommy Collaborator
celiac-mommy
Posted

That cake looks amazing!! Let me know how it turns out-waaaayyy out of my league :D . I would go ahead and use the pamela's, don't over beat the mix and maybe bake a little longer to ensure the middle is totally done. Then if it falls, just cut each layer and fill the extra layer....

JennyC Enthusiast
JennyC
Posted
  • Author

It is way out of my league too! I'm actually kind of scared! :unsure: I ended up buying an airbrush for this project, which is sure to be a good investment. ;) I just want Tristen to have a nice cake for his birthday, especially since he goes to birthday parties all year and can never eat the cute cakes! I will end up doing three layers for each cake. There are two cakes, a 1/4 sheet on the bottom and a 1/8 sheet on top. The very top with spiderman is plastic. Since the cake will be so heavy I will have to use dowels to support the second cake layer. I've NEVER done anything like this before, and I have to transport it! :blink:

Rachelle, if you ever need an airbrush for cake decorating let me know. I want to get lots of use out of my "investment." :D

celiac-mommy Collaborator
celiac-mommy
Posted

Thanks, I may take you up on that!

Guest AutumnE
Guest AutumnE
Posted
It is way out of my league too! I'm actually kind of scared! :unsure: I ended up buying an airbrush for this project, which is sure to be a good investment. ;) I just want Tristen to have a nice cake for his birthday, especially since he goes to birthday parties all year and can never eat the cute cakes! I will end up doing three layers for each cake. There are two cakes, a 1/4 sheet on the bottom and a 1/8 sheet on top. The very top with spiderman is plastic. Since the cake will be so heavy I will have to use dowels to support the second cake layer. I've NEVER done anything like this before, and I have to transport it! :blink:

Rachelle, if you ever need an airbrush for cake decorating let me know. I want to get lots of use out of my "investment." :D

I decorate cakes and I have found thin layers does work best but Namaste does good for me with a 13x9 inch pan. I usually use the spice cake since I think it has a really good flavor. Don't add pudding to the mix, while it is nice in texture like a brownie but it will make it heavy and sink a little. Make it early in the week and freeze the pan after flipping it out of the cake pan. Any flat place can be filled in with frosting. I once added about 2 inches of frosting in the middle and froze it that way to fill in a deep gap then frosted the final layer on top. If you freeze the cake you wont have the crumbs to deal with while frosting it. If you use spectrum frosting, I have found it doesn't color near as well and leaves dotty type look to it where the color wont blend well and crisco lets it color all the way through. If you are going to be mixing your own red frosting be careful to not add too much dye. To get a true red color you have to add too much and it ends up bitter tasting.

If you don't have your things bought yet I would use color in a jar that you dip a toothpick in since I find it does the best with coloring it.

I used dowels on my daughter's five layer cake for her last birthday party. If you want I can pm you on how to use dowels and what you need?

Sweetfudge Community Regular
Sweetfudge
Posted
If anything, I'd complain that it was TOOO high in the middle (I end up cutting off the top so that the iciing will sit normallly!

haha :lol:

i made a carrot cake this weekend which fell apart as i was trying to take it out of the pan....but i realized that i had forgotten to add xanthan gum <_< well, at least it tasted delicious!

JennyC Enthusiast
JennyC
Posted
  • Author
I used dowels on my daughter's five layer cake for her last birthday party. If you want I can pm you on how to use dowels and what you need?

That would be great! I've never used dowels, but I have seem them used once on the show Ace of Cakes. ;) Should I put the the second cake on cardboard?

It's not that my cake falls, it's that it never rises very much. Maybe I over-beat it. I just planned on making three layers for each cake. (It's actually two cakes, one on top of the other.) I do like Namaste, but I decided to go with Pamela's because it has great flavor, and I bought tons of mixes so I'm not changing my mind now! :P

If you follow the link to see the cake I'm making (please do, I could use your advice :) ) you'll see that for both cakes the top is black and on one cake the sides are red and on the other the sides are blue. The instructions that came with the cake said to use an airbrush to color the cake. I made practice cakes and tried to decorate cakes in the same manner and discovered I really NEED the airbrush. So I bought one and I love it! It easily colors the frosting black and red. I plan on using a mix of butter and shortening in my frosting. I don't need any white frosting, so it does not bother me if the frosting does not turn out really white.

Again, any and all advice is appreciated. I am totally stressing myself out about this cake. Think...obsessing! :lol: I plan to start making my MANY layers on Thursday night and put them in the freezer. I plan on decorating ALL DAY Friday.

Thanks again! :)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      0

      Why Celiac Diagnosis Still Takes Years—and How to Change That

    2. JoJo0611
      - JoJo0611 posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      Awaiting Biopsy results

      I have had my endoscopy this morning with biopsies. My consultant said that it looked like I did have coeliac disease from what he could see. I now have to wait 3 weeks for the biopsy results. Do I continue eating gluten till my follow appointment in three weeks.
    3. cristiana
      - cristiana replied to emzie's topic in Related Issues & Disorders
      1

      Stomach hurts with movement

      Hi @emzie and welcome to the forum. Perhaps could be residual inflammation and bloating that is causing sensitivity in that area. I was diagnosed with coeliac disease in 2013 and I remember some years ago my sister telling me around that time that she had a lady in her church, also a coeliac, who had real pain when she turned her torso in a certain...
    4. emzie
      - emzie posted a topic in Related Issues & Disorders
      1

      Stomach hurts with movement

      Hi! One of the usual symptoms I have with a gluten flare up has deviated a bit and I thought I'd search for advice/opinions here. Also to see if anyone goes through similar stuff. Monday all of a sudden I got really bad pain in my stomach (centre, right under the chest, where the duodenum would be located). I ended up having to throw up for 2 hours, my body...
    5. Flash1970
      - Flash1970 replied to Ginger38's topic in Related Issues & Disorders
      3

      Shingles - Could It Be Related to Gluten/ Celiac

      Hi. So sorry to hear about your shingles. There is a lidocaine cream that you can get at Walmart that will help numb the pain. That's what I used for mine. It can't be put near your eyes or in your ears. I hope your doctor gave you valacyclovir which is an antiviral. It does lessen the symptoms. If it is in your eyes, see an ophthalmologist. They have...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,455
    • Most Online (within 30 mins)
      7,748
    jscal6
    Newest Member
    jscal6
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):

  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • JoJo0611
      Awaiting Biopsy results

      By JoJo0611 · Posted

      I have had my endoscopy this morning with biopsies. My consultant said that it looked like I did have coeliac disease from what he could see. I now have to wait 3 weeks for the biopsy results. Do I continue eating gluten till my follow appointment in three weeks.  
    • cristiana
      Stomach hurts with movement

      By cristiana · Posted

      Hi @emzie and welcome to the forum. Perhaps could be residual inflammation and bloating that is causing sensitivity in that area.  I was diagnosed with coeliac disease in 2013 and I remember some years ago my sister telling me around that time that she had a lady in her church, also a coeliac, who  had real pain when she turned her torso in a certain direction whilst doing exercises, but otherwise was responding well to the gluten-free diet. As far as I know is still the picture of health. I often end up with pain in various parts of my gut if I eat too much rich food or certain types of fibre (for some reasons walnuts make my gut hurt, and rice cakes!) and and as a rule, the pain usually hangs around for a number of days, maybe up to a week.   When I bend over or turn, I can feel it.  I think this is actually due to my other diagnosis of IBS, for years I thought I had a rumbling appendix but I think it must have just been IBS.  Reading the experiences of other sufferers, it seems quite typical.  Sensitized gut, build up of gas - it stands to reason that the extra pressure of turning can increase the pain. When I am glutened I get a burning, gnawing pain in my stomach on and off for some days - it isn't constant, but it can take up a few hours of the day.  I believe this to be gastritis, but it seems to hurt irrespective of movement.   Anyway, you are doing the right thing to seek a professional opinion, though, so do let us know how you get on.   Meanwhile, might I suggest you drink peppermint tea, or try slices of fresh ginger in hot water? A lot of IBS sufferers say the former is very helpful in relieving cramps, etc, and the latter is very soothing on the stomach. Cristiana
    • emzie
      Stomach hurts with movement

      By emzie · Posted

      Hi! One of the usual symptoms I have with a gluten flare up has deviated a bit and I thought I'd search for advice/opinions here. Also to see if anyone goes through similar stuff. Monday all of a sudden I got really bad pain in my stomach (centre, right under the chest, where the duodenum would be located). I ended up having to throw up for 2 hours, my body was trying to get rid of something from all sides and it was just horrible. Since then I havent been nauseous anymore at all, but the pain has stayed and it always worsens the moment i start moving. The more I move the more it hurts, and when i rest longer it seems to dissapear (no movement). I've had this before, but years ago I think around when I first got diagnosed with coeliac, where each time I moved, my stomach would hurt, to the point where I went to the ER because doctors got freaked out. That only lasted 1 night though, and Now it's already wednesday, so 3 days since then, but the pain persists and remains leveled. it doesn't get crazy intense, but it's still uncomfortable to the point I cant really go out because Im afraid itll turn into a giant flare up again. I couldn't think of where I could possibly have been glutened at this bad of a level and why it hasn't passed yet. I went to the GP, and as long as I have no fever and the pain isnt insane then its fine which I havent had yet. Tomorrow im also seeing a gastroenterologist specialized in IBS and coeliac for the first time finally in years, but I thought I'd ask on here anyway because it still hasnt dissapeared. It also hurts when someone presses on it. Maybe it's just really inflamed/irritated. I'm just frustrated because I'm missing out on my uni lectures and I do a sports bachelor, so I can't get behind on stuff & next to that i'm also going to go to the beach with my boyfriend's family this weekend: ( 
    • Flash1970
      Shingles - Could It Be Related to Gluten/ Celiac

      By Flash1970 · Posted

      Hi. So sorry to hear about your shingles. There is a lidocaine cream that you can get at Walmart that will help numb the pain.  That's what I used for mine. It can't be put near your eyes or in your ears. I hope your doctor gave you valacyclovir which is an antiviral.  It does lessen the symptoms. If it is in your eyes,  see an ophthalmologist.  They have an antiviral eye drop that can be prescribed.  Shingles in the eye could cause blindness.  I was unsure whether you have celiac or not.  If you do,  follow the diet.  I believe that extra stress on your body does affect everything. Shingles can recur. If you start getting the warning signs of nerves tingling,  see the dr and start taking the valacyclovir to prevent a breakout. If I sound technical,  I am a retired pharmacist. 
    • Scott Adams
      celiac disease and braces

      By Scott Adams · Posted

      You are right to be proactive, as research does indicate that individuals with celiac disease can have a higher predisposition to enamel defects, cavities, and periodontal issues, even with excellent oral hygiene. While many people with celiac successfully undergo orthodontic treatment without complication, your caution is valid. It may be beneficial to seek a consultation with an orthodontist who is familiar with managing patients with autoimmune conditions or who is willing to collaborate with your daughter's gastroenterologist or a periodontist. They can perform a thorough assessment of her current oral health, discuss your specific concerns about recession and decay, and create a tailored hygiene plan. This second opinion could provide a clearer risk-benefit analysis, helping you decide if addressing the cosmetic concern of the lower teeth is worth the potential risks for your daughter, especially if they are not currently affecting function or her confidence. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.