Hi. I am getting OC about stand-up doll cakes... I Whenever I bake in my Wondermold, the center stays gooey and the outer rim gets cooked. I've tried covering the outer part with foil and baking some more to cook the inner part, but that still results in a tough crust by the time the centre's done. I always use the center rod provided with the pan, and once also tried baking with the core given the with Wilton's 3D teddy pan- that was relatively better, but still not a great, evenly baked cake.
I've also checked my oven temperature, and it seems fine. Other cakes bake ok too.
So many people online use this pan with such great results. Could some kind soul please, please guide me about any possible thing I can do to bake my dream cake?
Sorry, I was so eager to post my question that I didn't preview it- I'd rather know how to bake an even cake than a 'neven' one, though
I've only made two wondermold doll cakes and I had the same problem with the gooey center core the first time and then I had a dry overbaked cake the second time because I wanted to be sure I didn't have the gooey core I don't think it would bake up nicely without the core but also am hesitant to use it if it prevents the center from baking properly I hope someone has a fix for it because I don't even want to bake another doll cake if I have to overbake it all the time - what's the point in making one if it's not edible They're fun to make and people love them so I'd really like to continue making them if possible
my feelings exactly, luvmysmoother! it's somehow reassuring to know there's someone out there experiencing the same problem, and more importantly, feeling the same way let's hope we can find some remedy here.
I just made a Barbie cake on the weekend and had the exact same issue (picture is in my photos). I have had this problem each time I have used this pan - I bake at 325degrees. I hope someone has an answer.
I make these quite often. I do use the center rod, but I also wrap a damp bake even strip around the very top of the pan and bake @ 325. Sometimes the very top will be rather done, but it's a closer to being even by the time I trim that off. Hope that helps.
I also bake all my cakes at 325 including the doll pan but the bake even strip idea is worth trying. I'll give it a try and also try lining the outer rim with the tin foil to try to prevent the top from browning too much. Thanks for the tips
I used the pan only once or twice...the crust was too crusty! I just find it easier to bake round cakes and carve them into the shape you need.
For the last cake I had to make a couple of days back (the one that prompted my original post), I used one half of a 6" ball pan plus two tube pans. Nevertheless, I'd love to be able to do it all in the one pan that I specifically got for this purpose. Thank you for the tips- will definitely try them.
I don't love the way it bakes (just did 2 last weekend, 1 for a friend and 1 for my kids). I had to trim off the first inch or so b/c it was overbaked, the center was slightly underdone with the outside slightly overdone, but..... my kids and DH didn't think so and when it's for a kids cake I just don't think it's worth all the extra time spent on carving. Kids just aren't that picky. It was still good, just not perfect (but again, I'm the only one who thought so). I also won't bake a scratch cake in there, only versions of WASC as it's more forgiving w/baking times.