Hi. I don't know if I am in the right forum or not, but I have a question. Why are my cakes collapsing in the middle? I am making a white chocolate cake and I have made it a few times before and this has not happened to me. When I take it out of the oven, the middle is collapsing! I need these cakes to be 4" tall cause I am going to use the SPS system for stacking it, its a wedding cake and I am like totally nervous about this one!!!! Any suggestions would be awesome. Thanks!
Are they still slightly underdone in the middle? That is usually when mine collapse. If that is the case, you might try baking at a lower temp for longer or using a flower nail/heat core to help the middle bake.
See that is what I thought, but this has never happened to me before, like I check them and down they go....I put it back in the oven cause it was slightly underdone, but it was already collapsed. And it was worse with my 8" cake, which I would not think would need a flower nail, never needed one before, I use that with 12" and 10" and anything bigger.
What recipe are you using? Is it possible the baking powder has expired?
What recipe are you using?
I am using a recipe with a cake mix. It is a vanilla cake mix then you add 1 C milk, 1 tsp vanilla, 3 eggs, and you melt a stick of butter and a cup of white chocolate together and then add that. I have used this recipe before and never had this problem.
it's the butter...anytime I use melted butter in a cake recipe it collapses.