christiethomas Posted 29 Oct 2005 , 10:13pm
post #1 of

I'm trying to make my first sheet cake and I just finished cooking one half of it and the middle is caved in.

I've never made a cake this big. Does anyone knows what causes this or how to prevent it?

I'm using a 12X18x3 size pan ... I would appreciate any help.

I cooked it on 300 for about 2 hours ...

15 replies
mamafrogcakes Posted 29 Oct 2005 , 10:16pm
post #2 of

I always put an inverted flower nail in my larger pans. Also, maybe 300 is a little low? Try 325??

christiethomas Posted 29 Oct 2005 , 10:18pm
post #3 of

Thank you ... I will try that ... hopefully I have better luck this time.

sgirvan Posted 29 Oct 2005 , 10:43pm
post #4 of

When I make this size of cake like I did today, I used the inverted flower nail but I also cook at 350 for the first 1/2 hr then 325 for an additional 15-20 minutes. You need to make sure it is totally cooked in the middle as if it is not, It will sink on you

christiethomas Posted 29 Oct 2005 , 11:02pm
post #5 of

So you are saying that you cooked a cake this size in less than an hour?

what kind of recipe do you use? I was doctoring a cake mix and used 4 cake mixes?

Thanks for your help!

Both of your cakes are lovely!

mamafrogcakes Posted 29 Oct 2005 , 11:44pm
post #6 of

My largest sheet pan is 2" deep, since yours is 3" it would take longer. Don't worry about the length of time as much, everyone's ovens are different. I would bake at 325 though and use the flower nail. I bet things will be ok.

melony1976 Posted 30 Oct 2005 , 1:27am
post #7 of

How does using the nail work.

Loucinda Posted 30 Oct 2005 , 2:32am
post #8 of

You just put it in the middle of the cake with the "big" part down, and nail part facing up. Be careful when you turn the cake out of the pan though. I always spray it with PAM before using it too. Works like a charm.

sgirvan Posted 31 Oct 2005 , 3:33am
post #9 of

My cake pan in 2 inches high and I use 3 boxes of cake mix with it. I spray the flower nail first. It acts as a heat conductor, attracting the heat to the center where you place the nail thus cooking the center of the cake also.

SquirrellyCakes Posted 31 Oct 2005 , 4:33am
Quote:
Originally Posted by christiethomas

So you are saying that you cooked a cake this size in less than an hour?

what kind of recipe do you use? I was doctoring a cake mix and used 4 cake mixes?

Thanks for your help!

Both of your cakes are lovely!



Yes, you need to bake it at 325f for about an hour and a half. Also, measure out your cake batter. You need 20 cups, sometimes, you need a wee bit more depending on how you have doctored the mix. But with some cake mixes, you would get more than 20 cups from 4 recipes, so this might be part of the problem.
Hugs Squirrelly Cakes

Tilisha Posted 31 Oct 2005 , 5:02am

I just cooked a half of sheet cake this weekend and didn't put near as much batter in it as you guys. I'm wondering if that is fine. I followed wilton's chart and I put 14 cups of batter in my pan and used two flower nails the center. baked at 325 for 45-50 minutes and it turned out great. Are you guys using so much batter for height?

SquirrellyCakes Posted 31 Oct 2005 , 6:38am
Quote:
Originally Posted by Tilisha

I just cooked a half of sheet cake this weekend and didn't put near as much batter in it as you guys. I'm wondering if that is fine. I followed wilton's chart and I put 14 cups of batter in my pan and used two flower nails the center. baked at 325 for 45-50 minutes and it turned out great. Are you guys using so much batter for height?



Sorry, Wilton chart for a 3 inch deep pan is 20 cups. Perhaps you are using a 2 inch deep pan and that is where the 14 cups comes in?
Hugs Squirrelly

Tilisha Posted 31 Oct 2005 , 4:24pm

I thought they were speaking of 2in deep pans so I am okay with my batter good!!

SquirrellyCakes Posted 31 Oct 2005 , 7:08pm
Quote:
Originally Posted by Tilisha

I thought they were speaking of 2in deep pans so I am okay with my batter good!!



Yeppers, you are fine. Funny thing, most people do use the 2 inch deep pans when making a sheet cake, so I think that is more common.
Hugs SQuirrelly

lightofapollo Posted 31 Oct 2005 , 7:16pm

how do you turn out the cake with a nail sticking out of it? Make sure the nail goes into holes on the cooling rack?

I'll be trying this trick soon and would rather know the method instead of trying to figure it out by error.

Tilisha Posted 31 Oct 2005 , 7:24pm

I did it for the first time this weekend. When you place the nails in first, pour batter, cake cools, flipping the cake out of the pan onto the cooling rack you will see the flat side of the nail. Just pool the nail right out. My cake cooked so great with the flower nail.

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