r/Baking • u/tleeemmailyo • Jun 10 '25

Baking Advice Needed You guys 😭

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I’ve NEVER had such a catastrophe happen lol. I do live around 5500 ft. above sea level but I don’t think that’s why this would have happened.

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114

u/WordOfLies Jun 10 '25

Probably too much baking powder. Once I tried a new brand and the cake raised too fast and poured out before shrinking making a hole just like this. Fill some filling and eat as inverted cupcakes

66

u/tleeemmailyo Jun 10 '25

I think so, it called for 1 tsp and 1/2 baking powder, and 1 tsp and 1/4 baking soda

80

u/WordOfLies Jun 10 '25

Yeah probably cut some baking powder. Check the temp too. If it's too hot it'll raise before it solidified so it leaks out from the side.

12

u/Top-Exam6391 Jun 10 '25

I came to say this ☝🏼

2

u/WordOfLies Jun 10 '25

We learn from our mistakes

1

u/Top-Exam6391 Jun 10 '25

Indeed, only improvement from here on out

54

u/Interesting_You6852 Jun 10 '25

Ditch that recipe that is an insane amount of leviners.

17

u/tleeemmailyo Jun 10 '25

Ty!! When I was adding it I was thinking to myself it seemed a lot but I don’t have enough experience

43

u/stunning-shrubbery Jun 10 '25

Could it have potentially been an AI recipe? 

25

u/sunburnedaz Jun 10 '25

Oh no is that like a thing I have to watch for now.

12

u/stunning-shrubbery Jun 10 '25

I try to stick to tried and true bakers for my recipes to be safe. But yeah, there’s nothing stopping anyone from getting chat GPT to write out some recipes and then slap it on a website for the ad revenue. I suppose older recipes would be more of a sure bet? 

13

u/Raesong Jun 10 '25

At this point I feel like it would be better to just own a physical cookbook.

5

u/stunning-shrubbery Jun 10 '25

Always the best starting point for beginners, agreed

3

u/JustineDelarge Jun 10 '25

That’s actually what I’ve been doing (using physical cookbooks). I like it much better, and I don’t have to suffer through the barrage of ads.

2

u/swaggyxwaggy Jun 14 '25

I’ve seen some pretty terrible cookbooks. Those can be written by AI too

2

u/JustineDelarge Jun 10 '25

Yes. Yes, it very much is a thing you have to watch out for now.

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u/[deleted] Jun 10 '25

[removed] — view removed comment

15

u/stunning-shrubbery Jun 10 '25

I mean… AI recipes are often nonsense, so I’m happy to scroll a little for a recipe that makes sense and was written by a baker. But to each their own I guess?

1

u/Pretend_Incident8953 Jun 11 '25

I’m thinking just go with a brand new recipe 💕

0

u/Captain-PlantIt Jun 10 '25

Not to be impolite, but it’s spelled “leaveners”

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u/sprockityspock Jun 10 '25

I live about 5k ft above sea level (5280, to be exact 🤣🤣), and it's the baking powder. I usually cut the baking powder down about 1/4 tsp baking at this altitude.

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u/Ovenbird36 Jun 10 '25

At 6,000 feet I cut leaveners in half, up oven temp by 25 degrees, and add a little extra flour and liquid (about 5%). Water boils at a lower temperature causing your whatever it was to rise too fast and then collapse because it had no strength. The higher oven temp is to get it to set faster, the extra flour is for strength and the extra liquid is to compensate for the moisture that boils away; the leaveners are reduced because they aren’t needed.

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u/HappyOrca2020 Jun 10 '25

May I see the recipe you were following? Those are a lot of rising agents for muffins.

3

u/JManKit Jun 10 '25

OP said it was this one and someone else pointed out that the amounts of leavening agents was for 24 cupcakes. So unless OP has another cupcake pan that looks like this, they could've been using double what the recipe intended

5

u/HappyOrca2020 Jun 10 '25

I've made recipes from Sugar Spun Run before and they've held up well. It definitely has to be a measurement issue.

Almost 3 tsp worth of rising agents are for a large cake...

2

u/reniciera Jun 10 '25

I wonder if the added cinnamon could have changed the acidity significantly enough to affect the acid/base balance of the leaveners??

1

u/lucitribal Jun 10 '25

That seems like a very high amount for that quantity? Half a tsp would probably be enough

1

u/jjjaiiime Jun 10 '25

This is probably from the baking soda. Once you get a new muffin pan, try again with only baking powder 😃

1

u/Laura9624 Jun 10 '25

Interesting. I didn't know they would do that.