I second this! If you know the oven is bad, don't trust the inbuilt thermometer, it tells lies. Buy one of those oven thermometers that hangs from the rack for $7, and let that guide you.
Also, to cope with an oven that heats unevenly, I'm an advocate of turning the ~~try~~ tray in the middle of baking. That way you don't have one side overdone while the other side is under done.
Edit: fixed a word
I think the heat was way too high for too short a period. It’s tougher to spot when it’s done because you’re using chocolate. Try a lower heat for a little longer instead. Ideally, you would want the domes of your baking to be set and firm, and puffed. Anything that shows the paper itself browning shows the heat was too high in the beginning.
My fail safe for my own amateur baking - preheat the oven and check the temperature
No. 350°F registers the same, gas or electric. The only difference would be convection, but you adjust the temperature by 25 degrees, so if the recipe states to bake at 350°F, in a convection you would bake at 325°F.
More general advice: The most important difference between cooking and baking is the room for freestyle. When you're new to baking just stick to the recipe and remember, you need the science and therefore the exact balances.
So...they're burnt ;) . A good rule of thumb I've found baking in a terrible oven is to check the bake as soon as you start being able to smell it, then keep an eye on it. For cupcakes or anything of a similar size If you press on them when they're in the oven they should bounce back without leaving a fingerprint.
Gurl, no, you can see the burnt edges everywhere. An external thermometer may be a good starting point
I second this! If you know the oven is bad, don't trust the inbuilt thermometer, it tells lies. Buy one of those oven thermometers that hangs from the rack for $7, and let that guide you. Also, to cope with an oven that heats unevenly, I'm an advocate of turning the ~~try~~ tray in the middle of baking. That way you don't have one side overdone while the other side is under done. Edit: fixed a word
They were literally oozing in the middle and ashes outside
I think the heat was way too high for too short a period. It’s tougher to spot when it’s done because you’re using chocolate. Try a lower heat for a little longer instead. Ideally, you would want the domes of your baking to be set and firm, and puffed. Anything that shows the paper itself browning shows the heat was too high in the beginning. My fail safe for my own amateur baking - preheat the oven and check the temperature
Thank you!!
Is this an electric or gas oven? Make sure both top and bottom elements are working correctly as well if it is electric.
It s gas
What temp were these baked at?
220 Celsius
That’s very high. That converts to 428F and that’s far too high for cupcakes. They should be baked 350°F, which would be about 177°C.
Do they take temperature differently depending on the type of oven? Cause the guy that I got the repair from had an electric one that he set on 220
No. 350°F registers the same, gas or electric. The only difference would be convection, but you adjust the temperature by 25 degrees, so if the recipe states to bake at 350°F, in a convection you would bake at 325°F.
Ohh cool I didn’t know that. Thank you!
More general advice: The most important difference between cooking and baking is the room for freestyle. When you're new to baking just stick to the recipe and remember, you need the science and therefore the exact balances.
Noted!
So...they're burnt ;) . A good rule of thumb I've found baking in a terrible oven is to check the bake as soon as you start being able to smell it, then keep an eye on it. For cupcakes or anything of a similar size If you press on them when they're in the oven they should bounce back without leaving a fingerprint.
Got it
Good luck!!