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The time I used a meat thermometer on a cake and it saved the whole thing
My oven runs hot, been that way for years. Last week I was making a birthday cake for my sister, recipe said 350 for 35 minutes. At 30 minutes the toothpick came out clean but something felt off. Remembered a video I saw where someone used a meat thermometer on bread, so I jammed it in the middle of the cake. Read 185 degrees. Pulled it out, cake was perfect, no dry edges, no raw center. Never going back to toothpicks. Has anyone else tried this or am I just weird?
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diana_black9d agoMost Upvoted
That's honestly such a smart trick, I can't believe I never thought of it myself. My oven's the same way, always burning the bottom of my stuff while the middle stays raw. Definitely giving this a shot next time I bake.
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jamesm3810d ago
Man that's brilliant actually... I've been using toothpicks for years and they always lie to me. Pull one out clean then cut into the middle and it's still goopy. My oven's a mess too, runs hot on the bottom so edges burn before the center sets. Never thought to use a meat thermometer on cake but it makes perfect sense. 185 degrees is like the gold standard for baked goods right? I'm definitely trying this on my next batch of banana bread, been getting raw middles forever.
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