AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
I have read several of your answers to this topic. I would like to add, would'nt a convection oven dry out cakes with
the circulating air? Will I be able to bake several cakes in large pans at the same time and still come up with evenly baked and moist cakes?
Hope you could help me with this one. I would like to upgrade my conventional oven to a convection type, Blodgett Mark-V to save time in baking, and be able
to bake more cakes.
Thank you,
Maria
Answer Maria:
I see your letter is addressed to Marco, but it was sent to me instead. I don't think the convection would dry the cakes out any more than a regular oven. The moisture in the oven (from the baking cake) would be circulating along with the heat. It may take you a few tries to get the best baking times down, as all ovens will be different. Your oven will come with recommendations for use, but usually the temperature is lowered by 25 degrees and the time cut by about 25%.
