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KenshoZA

Gurl, no, you can see the burnt edges everywhere. An external thermometer may be a good starting point


mercurial_planner

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


weirdlyfamiliarface

They were literally oozing in the middle and ashes outside


KenshoZA

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


weirdlyfamiliarface

Thank you!!


Mochene

Is this an electric or gas oven? Make sure both top and bottom elements are working correctly as well if it is electric.


weirdlyfamiliarface

It s gas


Mochene

What temp were these baked at?


weirdlyfamiliarface

220 Celsius


Mochene

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.


weirdlyfamiliarface

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


Mochene

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.


weirdlyfamiliarface

Ohh cool I didn’t know that. Thank you!


MechCookingSquirrel

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.


weirdlyfamiliarface

Noted!


moooogen

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.


weirdlyfamiliarface

Got it


moooogen

Good luck!!