I'm making a 2 tier cake, top tier 8inch round chocolate cake and bottom tier 10 inch round yellow cake. The yellow cake is one that I've tried a few times in 8 inch pans and comes out perfectly. BUT it's not working in the 10inch pan.
I redone it thinking I may not have cooked it long enough or mixed it long enough but its desperately sinking when it settles after coming out of the oven. It looks so sad It must not scale up easily.
Can anyone recommend a different recipe for a 10 inch cake pan, or help in any way?
(I hate that my posts are always pleading be to saved)
Are you using a heating core for your 10 inch pan? I use inverted greased flower nails and find that they really help the cake to bake more evenly.
Yes I'm using a greased flower nail in the middle of the pan. It bakes perfectly in the oven with hardly any dome at all but when it comes out it sinks after a few minutes.
The most common reason a cake sinks is underbaking. I don't see how a teeny tiny little flower nail can conduct enough heat to take care of that problem, although many people swear by it. I use a small tin can for a heat core in large pans- the size tomato sauce comes in. They're hard to find these days, because you need to be able to open the top and bottom with a can opener so that you have a tube. A lot of cans have rounded bottoms that don't open with can openers. I find what I'm looking for in the foreign foods section usually. So, anyway...grease and flour the inside and outside of the can/tube and push it into the batter until it rests on the bottom of the pan.
Yes, you'll get a separate cylinder of cake when it's done. But, the outer main cake and the cylinder plug will fit together perfectly. And, most important, the cake will be done.