18
votes
Why would a 4 layer cake fall over?
I’ve had this happen because I :
Did not use dowels
Put too much pudding in between the layers
Had put the cake on a non-level table
The cake started ejecting the upper layer (there were only two) ...
- 79.3k
15
votes
After putting something in my oven, the temperature drops and is super slow to increase back up despite keeping the door shut
This is all very normal, nothing special about it. Some of your assumptions happen to be untrue, and others don't apply to modern ovens.
First, temperature fluctuation is the normal way an oven ...
- 135k
12
votes
Butternut squash: bake, then cube?
If you bake first it will be difficult to get cubes, unless you under cook significantly. Cubing first also provides more surface area for browning...thus more flavor. If it says baked cubes, there ...
- 72.9k
7
votes
After putting something in my oven, the temperature drops and is super slow to increase back up despite keeping the door shut
Assuming you are measuring accurately, this is surprising. Do ensure you are measuring the oven temperature using an accurate thermometer in a suitable central location, rather than for example ...
- 11.7k
4
votes
New KitchenAid oven browning baked goods unevenly
Here's what you do:
Buy a cannister of commercial biscuits in a tube, like Pillsbury.
Bake them according to the instructions with no modifications.
Call the store/company you bought the oven from ...
- 58.5k
2
votes
Do pizza / baking stones really keep the oven temperature more consistent? Does it make baking any better?
I've heard this quite frequently but I've never seen someone test it until I poked around after seeing your question - I found this blog from 2011 where someone tested their oven temperature stability ...
- 16.3k
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