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Forum
-> Household Management
-> Kosher Kitchen
shosh
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 Sun, Oct 12 2008, 2:03 pm
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I just baked a chocolate cake for Yom Tov. As I haven't really baked cakes for years, I was just wondering, why is it all cracked on top? And does that affect the taste? Any ideas for what I can do to improve it?
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drumjj
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Sun, Oct 12 2008, 2:05 pm
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mine always crack I wish I knew why aswell but they still taste amazing
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Raisin
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Sun, Oct 12 2008, 2:05 pm
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I think it means the oven was too high. It may be a bit drier then it should be - but its probably fine.
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Tamiri
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Sun, Oct 12 2008, 2:05 pm
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google "why did my cake crack" and you can choose the response which best suits you.
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shosh
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Sun, Oct 12 2008, 2:11 pm
Thanks to all of you.
I just hope it came out decent because I've got guests both meals!!!
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bubs
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Sun, Oct 12 2008, 11:53 pm
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It will taste fine. Just ice it and no one will know.
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yikes!
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Mon, Oct 13 2008, 12:14 am
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OP, can you please post what you came up with?? My Brownie cake cracks a lot but it's far better from the time when it just kinda plotzed in.
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drumjj
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Mon, Oct 13 2008, 2:41 am
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mine r never dry but still crack
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chani30
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Mon, Oct 13 2008, 2:45 am
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cracking means either too much flour even a Tbsp too much or oven too high
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Bambamama
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Mon, Oct 13 2008, 3:05 am
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Shosh, if the appearance is bothering you, I have a recipe somewhere for what to do with cakes that turn out well taste-wise, but not so great presentation-wise. It's something like soaking the cake pieces into a mixture of liquor and other stuff, and using them as layers in a trifle with alternating layers of whipped cream and other toppings. I can look for it if you want. Pretty simple if you have a trifle bowl.
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