- Joined Jun 13, 2017
I've owned a made-to-order bakeshop for the past 6 years and have only baked out of electric and electric convection ovens. My cupcakes always come out springy, light, and airy. I recently moved to a commissary kitchen with Montague gas convection ovens and my cupcakes turn out heavy and dense. I've tried everything from changing the cooking temperature anywhere between 250-350 degrees, 16-29 minutes, fan on/off, and rotate half way - nothing seems to work. Does anyone have any advice, suggestions, or an explanation of why my cupcakes turn out this way? Thank you in advance!