Tell Me Why 3" Cake Layers Sink....

Decorating By Bradymom6 Updated 21 Jan 2010 , 6:18pm by prterrell

Bradymom6 Posted 21 Jan 2010 , 8:27am
post #1 of 16

when I bake a 12" x 3" round pan the cake sinks in the middle. I just baked a 12" x 3" strawberry cake and it sank in the middle. This has happened to me the last couple of times I have used this pan. Any suggestions or insights into why.
Thanks.

15 replies
brincess_b Posted 21 Jan 2010 , 9:37am
post #2 of 16

how long did it bake for? usually sinking will be cause its not cooked through properly - did it pass all the tests before you took it out?
do you use a flower nail or heating core?
xx

Mike1394 Posted 21 Jan 2010 , 10:05am
post #3 of 16

OMG I bet that thing takes two hrs to bake. There are so many things that could go wrong with something that big I don't know where to start.

Mike

Bradymom6 Posted 21 Jan 2010 , 2:36pm
post #4 of 16

It does take longer to bake. I use the directions from my Wilton instructor but I think I may need to turn up the temp on the oven. I use a flower nail and bake even strips. I usually bake it about 1 1/2 hours. Suggestions would be great because I need to perfect this for the cake I am making for my daughter's baby shower.
Cathy

Win Posted 21 Jan 2010 , 2:47pm
post #5 of 16
Quote:
Originally Posted by Bradymom6

It does take longer to bake. I use the directions from my Wilton instructor but I think I may need to turn up the temp on the oven. I use a flower nail and bake even strips. I usually bake it about 1 1/2 hours. Suggestions would be great because I need to perfect this for the cake I am making for my daughter's baby shower.
Cathy




I struggle with my three inch pans all the time and use all the same precautions. I know some will tell you to bake at 325, but I do better at 335 degrees. It still takes much longer than I would anticipate and I am always afraid I am getting the cake too done on the edges and not enough in the center. As well, you mentioned you are doing a strawberry cake which already takes so much longer simply because of its moisture content. I'd guess this will be a minimum of 2 hours baking time --even at 335.

jhay Posted 21 Jan 2010 , 2:52pm
post #6 of 16

You may also use more than one baking nail... try putting 3 in a triangle shape...that'll get some heat to the middle of your cake!

djs328 Posted 21 Jan 2010 , 3:09pm
post #7 of 16

I have issues with my 12x3 also...takes FOREVER to bake...I would try the suggestion about putting 3 flower nails in there...
Anxious to see if there are any other tips!?!?

jhay Posted 21 Jan 2010 , 3:15pm
post #8 of 16

Or, if you don't mind the hole...use a heating core. The hole gets filled in with the cake batter you poured into the core anyway...so it's not really that big of a deal.

Win Posted 21 Jan 2010 , 3:21pm
post #9 of 16
Quote:
Originally Posted by jhay

Or, if you don't mind the hole...use a heating core. The hole gets filled in with the cake batter you poured into the core anyway...so it's not really that big of a deal.




I have a Wilton heating core and it is horrid! I have a lot of Wilton stuff, so I'm not necessarily bashing the brand name, but it never, never, releases the cake nubbin without breaking it, etc. (and, yes, I have it precoated in release, etc.) I'm sure there are other brands of heating cores, but I've not acquired one yet and have given up using the one I have because it is such a trial to use.

jhay Posted 21 Jan 2010 , 3:23pm
post #10 of 16

I used the Wilton Heating Core until I discovered the joy of cake nails. I used "baking spray" the kind with flour in it, and never had a problem with the nub releasing.

Becky52 Posted 21 Jan 2010 , 3:32pm
post #11 of 16

Also, I have discovered that I CAN NOT open the oven at all - that is when it sinks. I keep mine in there for an hour and 20 minutes until I open it - and then I still bake it for another 15 minutes or so... this is with the WASC recipes. Also, as someone said, the strawberry cakes are so moist that I bet they take even longer. I also use the bake even strips and 3 flower nails in a 12x3. Good luck!

Mug-a-Bug Posted 21 Jan 2010 , 4:32pm
post #12 of 16

DONT OPEN THE OVEN DOOR! That will make my cakes sink every time. Must be the rush of 'cold' air. Good luck, that's a big cake. thumbs_up.gif

Becky52 Posted 21 Jan 2010 , 4:43pm
post #13 of 16

Oh, one more thing that I have done. If it does sink a little in the middle - just flip it upside down on the cake board when you are ready to decorate...no one will ever knowicon_smile.gif

Bradymom6 Posted 21 Jan 2010 , 6:13pm
post #14 of 16

Well, I wish mine only sank a little, but they don't I will take a picture and post it when I get home.

Bradymom6 Posted 21 Jan 2010 , 6:17pm
post #15 of 16

... and thank you for all your suggestions. I will try some and see what happens.

prterrell Posted 21 Jan 2010 , 6:18pm
post #16 of 16

Meh. Use 2" pans. You don't have to torte that way and get the perfect 4" height with filling and icing.

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