I made my first white cake from scratch today and it took 2 hours in the oven to cook fully through. Anyone know why. I was told by my wilton instructor to lower my heat to 325 if I was using the baking strip so I did and it didn't make a hump in the middle but it did rise above the pan. Did I put to much mix in the pan?
After about an hour of cooking I sliced the top off but it still took another hour to cook through.
I also made cupcakes with the leftover batter that cooked in 30 minutes
Hi and Welcome to CC, SPCC.
What kind of cake were you making? (What's the recipe name?)
What size pan/s did you use, and how much batter did you put in each pan?
Two hours sounds excessively long for a properly working oven and average sized cake pans.
Do you have a separate oven thermometer to check the accuracy of your oven thermostat?
it says classic white cake and it is from easy-cake-ideas.com. It had me add the egg last though could that be something?
I used an 8" by 3" high pan and filled it only 2/3 the way up. the recipe said 2 9 in pans but I made cupcakes with the leftovers.
I have never had a problem with any other cake I have made. I am pretty good at making cakes from scratch. I prefer it that way over mix.
not sure if I just used to much batter or if it was the cake.
Well, an 8" round, 3" deep should bake for 55-60 minutes at 350F so baking at 325F (which is what I do) would increase the baking time, but nowhere near 2 hrs.
So it would appear that your oven temperature might be way off from the selected setting.
I'd recommend getting a separate oven thermometer to see what the oven temperature really is. (They cost less than $8.00 at Walmart.)
Everything you ned to know to make, decorate and assemble tiered/stacked/layer cakes:
The above super thread has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more!