I need help with an 12x18x2 cake. I baked a caked for my sis good thing is was for her and no one else. Any way some parts of my cake was not done i did the cake to see if it was done knife came out clean. Poke the cake so many times. Then to find out the cake was not done . My edges were over done. I baked it for an hour and fifteen min. Can someone tell me what I can do the next time I bake that large cake again? Lillian
For that large a layer, it really helps to use a heating core. Inverted flower nails (at least 2) will help transfer the heat to the center.
I agree - anything 10" and over i use inverted flower nails.
Just make sure you spray them with cooking spray first!
In addition to multiple inverted flower nails in large sized pans; I use the bake-even strips on all my cakes, brownies and corn bread.
Was this cake failure a scratch, mix or doctored mix recipe?
(And how matter batter did you put in each pan.)
If doctored mix, the substitution of liquid coffee creamer for the liquid specificed can cause the middle to be gummy (and fall after cooling) as will the addition of instant pudding mix (unless the recipe calls for it).
Wilton's cake preparation and servings charts:
(Gives batter requirements by pan size, as well as recommended baking temps. and time - and so much more.)
Wilton cake making & decorating help links:
(Everything from making cake to decorating with either b/c or fondant.)
Have you made this recipe before with success. If so your oven temperature might be off; the easy fix is purchasing an oven thermometer.
Cake troubleshooting charts:
Overbeating the batter can result in a cake with a rubbery (gummy) texture:
7 Professional Secrets to Baking a Great Cake:
The WASC cake is a doctored cake mix that combines the reliability of a mix with a more homemade taste.
Using DH white cake mixes, the full recipe makes a tad over 14 cups of batter which is the perfect amount for a 12x18x2 pan: