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Why won't the filling stay in the middle of my baked goods?
I consider myself a pretty good baker, BUT there is one thing that I can NEVER make work. That is anything with a baked filling. For example; Tunnel of fudge cake, peanut butter filled cupcakes, cream cheese filled cupcakes or last nights failure a strusel filled pumpkin bundt cake. I follow every recipe exactly. Every time the filling sinks right to the bottom. With the peanut butter cupcake as well as cream cheese filled cupcakes, the filling is placed on the top before baking. With the pumpkin strusel filled cake you place half of the batter in the pan, spoon in the filling, then place the other half of the batter on top. It doesn't matter the method neither work.
I can only assume that it is because of the altitude- which is just above 4300 feet. Is there anything I can do to remedy this? I would be grateful to anyone who can help me figure this out.
I have tried the standard "high altitude adjustment" which is a slight increase of the flour, or a decrease in the leavening agent. It makes no difference. I am sooooo frustrated!
Each is different. With the peanut butter filling you were supposed to roll it into teaspoon size balls and lay on top. With the cream cheese you were to supposed to drop a small dollop of the mixture on top. With the pumpkin strusel the mixture was made with brown sugar, cinnamon and a small amount of butter, mixed until crumbly then spooned on top of the bottom layer before you cover with the remaining batter. EVERY batter, ball and crumb mixture sinks EVERY time. Grrrrr. Maybe I am too much of a perfectionist, but when the filling is pictured in the middle, I want it in the middle. NOT on the bottom.
Different recipes, same results.
3 Answers
- ranneylou720Lv 41 decade agoFavorite Answer
This happens to me, too. For bundt cakes, I put about 1/2 the batter in the pan, pre-bake it for about 15 minutes, take it out, put the filling and the rest of the batter in, then finish it off. You have to be careful about the cooking temp. and time, though, as this has taken longer to cook sometimes than the recipes call for.
Streusel topping is the same way, pre-bake, top, then finish off. I've found that with filled cupcakes, I do better to bake the cupcakes, fill them, then frost them. Works every time, and no failures especially if you're working on a party or something and don't have time to re-do them.
- 1 decade ago
For the fillings do you spread them in the middle or like the entire surface? Because if you put filling on the surface it would obviously leak, anyways just spoon the filling in the middle and add mor batter (or whatever you are using) around the filling so it won't leak. If the filling leaks in the cake (or w.e)you could thicken the filling, i guess. Im not much of this i only bake basics so just dont mind me if yout hink this wont help xD
What i do with muffins is i bake them, poke a little hole and inject the filling that way it wouldnt leak and you wont have too much filling.
- violetLv 61 decade ago
How about distributing the filling so it's even? Maybe the weight to the filling sinks it to the bottom. Generally, the batter is thick which helps prevent the filling from sinking to the bottom.
I know when I made the tunnel of fudge cake, lightly dropped teaspoons of filling all the way around, that helped it from sinking.
