- Joined Mar 8, 2016
Hello I have a vegan cake company and I do miniature vegan Bundt cakes. It’s a very light batter because it doesn’t have eggs as a structure builder. It’s chemically leavened. Recently, however I have been have problems with the cakes sticking and doing some weird bubble over situation. You can see pictures attached. I did switch up my vegan butter that I use. But I *think* it may have happened with that butter as well. I’ve been having issues with it so I can’t remember for sure. I even changed the batter amount in pan thinking it may be too much in pan. But still this issue happens. Now at my old job convection oven when I made this recipe I didn’t have this issue. I haven’t made it at my job in awhile though however on my bakers pride convection oven in the bakery I have this issue. My bakers pride is older and the one at my old job is a blodgett it’s older too. I know I have to turn down the fan to low setting because my cakes can easily blow over. I know that’s another issue. I wish I could just turn it off. I haven’t checked my oven temperature because I couldn’t find the oven thermometer yesterday. Sometimes it happens yesterday it was particularly bad and almost all my cakes came out like below. I’m going to test the oven temp soon and run some test. What do you all think it could be? The new vegan butter? (I think it happened with other butter too but I have to test) the temperature is off? I need it calibrated? I just don’t know what to do and I’m exhausted from losing so many batches of cakes last night. Please help and give advice. I’m going to test on my old jobs oven too as a test run. Thank you!