problems with TM cakes

[creme brulee]

I tried baking cakes with the TM a few times  but every time the batter is very runny, even if I use the whisk, and the cake does not rise as high as when I whisk the eggs with the egg beater and then add the flour and other wet ingredients. I made a chocolate cake yesterday and it was half the hight as my normal cake.
Is there anything that I do wrong? I used the double chocolate cake from the Fast and Easy cooking TM 31 book

Previously I tried the carrot cake and the banana bread and it was delicious

[Chelsea (Thermie Groupie)]

I struggle with cakes in the TM at times and have given up trying to convert some of my Mum's cake recipes.  They don't rise well and are very dense. I tend to stick to forum recipes that have great reviews.  ILB's chocolate cake, carrot cake with nuts, banana cake (Trudy's??), Bron's lemon sponge cake and my apple teacake are all well tested favourites. 

[cookie1]

Yes I do much the same. Some cakes just don't go well in the TMX. I've also made the EDC Orange cake and it is nice but you must reduce the baking powder in it.
I've never had any luck with the EDC choclate cake.

[achookwoman]

I am not a good cake maker so I tend to also stick to the well tested ones on the Forum .  Same as Chelsea and Cookie.

[meganjane]

I make pretty well all my cakes in the TMX. If you use the tried and true forum cake recipes as suggested, you shouldn't go wrong.
One thing that I do which isn't always included in the recipes is to cream the butter and sugar. I beat on speed 4 for around 3 minutes before adding half the eggs (must be room temp), one at a time. Beat on speed 4 again for about 2 minutes. Add the rest of the eggs with the flour and only mix enough to incorporate.

ILB's Chocolate Bimby Cake is brilliant. I've reduced the sugar to 160g and I use a butter blend such as Dairy Soft. This is a large cake and I make it in a small baking dish.

My Orange Cake is also great.

[faffa_70]

I am with you MJ, I think most of the recipes don't cream the butter and sugar for long enough (or too big, I think speed 3 is fantastic as it keeps it all around the blades and creaming instead of splattering it up the side of the bowl) and then when the flour is added they are over processed. Since I have paid attention to this I have no problems with my cakes.

Another thing to check is the size of your cake tin and make sure that it isn't too big for the recipe 

[meganjane]

Yep, I think that's the issue. If the cake has around 125g or more of butter, speed 4 or 5 can be used, but less than that, lower speed is needed.

[Kym]

Bugger - I wish I saw this about 1.5hrs ago. I've got a flatish cake on my hands. Just as well its just the practice one for my daughters birthday at daycare.

[faffa_70]

another thing I have discovered is that a lot of recipes are over processed and then the gluten becomes tough. I now only mix most of my cakes until they are combined 

[cookie1]

I often just use  for adding the flour and watch carefully. As soon as it mostly done I stop, even if I have to give it a stir with the spatula.

[nazar]

l wonder why my chocolate cupcakes did not rise
l thought it was me or my oven
thanks for the tips will try that next time l want to make them

[cookie1]

Nazar it is always best to grind the sugar first too.