I have been having a problem lately with my cakes not baking correctly. They are completely overflowing my pans, and taking an abnormally long time to bake through.

I have checked my oven temp, and the freshness and amount of baking powder I am using. I only use The Cake Bible for my recipes and they used to come out perfectly.

Help! Any suggestions?

I know this sounds too simple but are you overfilling your pans? Most recipes want you to fill the pans only 1/2 to 2/3 full which would allow the cake to rise without spilling over.

DianaJJ

I agree with Cakelayer

I agree with the PP's, it sounds like you're overfilling. This will cause both the overflowing and the cakes to take longer to bake (as they have to pushout the extra batter before they can really start to bake)

I use this chart as a starting guidline on how much batter to put into a pan.

http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm