Convection oven vegan cake HELP!

9
10
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!
 

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2,239
697
Joined Oct 31, 2012
By all means, have the ovens calibrated. You should not ever have to be playing guessing games with the equipment even if you have no problems. You should be able to control the fan but I can't tell you how your particular oven would allow that. When you get it calibrated ask the service person. They might know.
I'm no baker and I'm sure one of the members who is a baker will be commenting soon so I'll just take a guess at your other problems.
From the pictures I'll say you have to much leavener and not enough structure. The first picture looks like the fan blew the filling over but a batter with sufficient structure shouldn't do that.
As for the sticking, what are you currently doing to prevent it? I would butter and flour the molds or use a paper liner.
There's my two cents.
 
4,764
1,013
Joined Aug 21, 2004
While it is certainly never a bad idea to calibrate your ovens, the info disclosed by doing that won't really show as much as it could as opposed to if you could calibrate the ovens at your old work place as well, to know how accurate they were. Could be the knob said 375 and they were actually baking at 350...no way to know.
 
235
64
Joined Dec 29, 2019
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!
its not temp related.
Without egg you only have a 2 legged stool, something is required to substitute for the egg, you could try coconut flour, or potato starch...be careful , a little bit has a big effect.
i would use crisco.
 

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