Problems With 10" Cake Help Please

Decorating By katies_cakes Updated 10 Mar 2010 , 3:16pm by katies_cakes

katies_cakes Posted 8 Mar 2010 , 12:06pm
post #1 of 10

I am currently baking a 10" round lemon cake. i have followed wiltons chart on oven temp,time and batter amount. and i have used a flower nail. the cake has been in the oven 15mins longer than instructed and its still raw in the middle. and the edges are starting to over bake!! what can i do? i dont own any bake even strips either. any ideas would be great!! TIA

9 replies
minicuppie Posted 8 Mar 2010 , 12:53pm
post #2 of 10

Could be several things...1. oven running hot, put a couple of thermometers in there for next time, 2. batter too cold, use room temp ingredients 3. what kind of pans are you using? black, non-stick absorb the heat quicker so the sides and bottom bake first. You may want to use some bake even strips for the larger pans, you can make your own with towel strips and foil. Lastly, I know it is a hassle, but I use the heating core for my larger cakes. Just works better, IMHO.

katies_cakes Posted 8 Mar 2010 , 12:59pm
post #3 of 10

Ok, problem solved. the middle is now cooked and the edges are not as bad as i thought. however im paranoid that it will break if i try to move it. it does not feel very stable and i need to wrap it and put it in the freezer. how can i move it safely without it breaking?

katies_cakes Posted 8 Mar 2010 , 1:03pm
post #4 of 10

thank you. i will check my oven temp and invest in some bake even strips. (if i can find any)

minicuppie Posted 9 Mar 2010 , 2:36pm
post #5 of 10

I always "overfill" my pans. Depending on how high certain batter recipes rise usually 2/3 of the way. If it is over 10in I use the strips and core. I also leave in the pan longer to cool. Since I started doing these things there have been no instances of "breakage". I also wait to level until after the freezer stage. Just works for me.

tigerhawk83 Posted 10 Mar 2010 , 2:41am
post #6 of 10

My cakes ALWAYS take longer than the guides suggest - and I have an oven thermometer so I know that 350 degress is 350 degrees in my over - but I do use baking strips. So I just quit worrying and take them out when they test done.

I make very cheap homemade baking strips - I don't buy the commercial ones. I just bought some fleece off the remnant table at my local fabric store- paid about a dollar for a good sized piece and just cut strips from that. Fleece is great - holds lots of water, is 60" wide so you can get very long strips without having to sew strips together, and doesn't ravel so you don't have to finish the edges - I cut it about 1/2" longer than the circumference of my pan and hold it together with metal binder clips.

akgirl10 Posted 10 Mar 2010 , 4:39am
post #7 of 10

Yep, make your own strips. I just cut up old towels, soak them, then wrap them around the pan. I use large paper clips to hold them on. Fleece is a great idea!

CakeDiosa Posted 10 Mar 2010 , 5:00am
post #8 of 10

Try baking at 325. I read this once on here and have done it with all of my cakes since and have nothing but great results.


minicuppie Posted 10 Mar 2010 , 12:51pm
post #9 of 10

You guys don't cover the fabric with foil? I would be scared to death it would catch on fire in the oven. Altho a new kitchen would be nice...

katies_cakes Posted 10 Mar 2010 , 3:16pm
post #10 of 10

thank you for all your help everyone! xx

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