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German Chocolate Cake

Was this recipe intended to be baked in a glass baking dish or a metal one? (I just need to know if I should lower the oven temp. by 25 degrees, if using a glass baking dish.)
Thanks.

Aug 24, 2013
breeb in Recipes

Convection or Conventional Oven for Roasting the Turkey

So cakes rise fully and are light with the convection bake mode... that is encouraging to hear. The stove I like (an induction range with convection oven) would be a bit small for more than 2 cake pans; if I can use the convection mode successfully to bake cakes, I won't have the same space restriction.

Do you find the convection setting gives a browner or drier crust on cake surface... as opposed to the traditional oven?

Nov 08, 2012
breeb in Home Cooking

Convection or Conventional Oven for Roasting the Turkey

That is very encouraging to hear. My only experience with convection was using the convection setting in a small Krups counter oven... and even with biscuits, it tended to dry out & brown the surface while the centre had a hint of doughiness left... I baked them at 25 degrees less than I used in the radiant (traditional) oven, but perhaps the smaller oven size was the problem?? Or maybe a different approach than I used? Do you have any tricks... rotating cake pans mid-bake, or a different temperature strategy?
Thanks, I appreciate your input!

Nov 08, 2012
breeb in Home Cooking

Convection or Conventional Oven for Roasting the Turkey

How do you find convection for baking layer cakes?
I need a new oven and the one I like is only 15 inches deep, from back to front, which means it can't accommodate 3 cake pans on one rack (with traditional radiant baking)... so I would need to bake with the convection setting (to allow for putting 3 layers on 2 racks). I have heard some people say cakes & delicate items are better baked in a traditional oven (without convection). For those who bake a lot, what's your opinion?

Nov 07, 2012
breeb in Home Cooking