I got some new pans, and they don't seem to cook the same way -
they are Magic Line rounds, 3" high. They take FOREVER to bake in, but I'm comparing them of course to my old non-stick Wilton pans, only 1.5" high. So I understand that they need to cook for longer, but I'm also wondering if I should reduce the temperature, because the outside of the cake seems to cook really quickly, and the middle stays gooey for a long time.
Can anyone advise me on how to fix this?
I would try reducing the temp and cooking for longer, Have a practise run to see how that holds up, I cook all my cakes in halfs anyway so they cook better x
I've been baking with the 8x3" pan for about a month. It definitely takes longer to bake! Fill the pan about 2/3 full (slightly less)- use flower nail & heat wraps, and parchment in bottom of pan. Bake on 300 degrees for 20-25minutes then turn up to 325 degrees. I've been finding the total baking time is about 1hr of 15minutes for me using Kakeladi's WASC recipe. Also, remember to let it cool longer in the pan - it will stick/fall apart if not (ask me how I know that!) Good luck!
Baking tips for Magic Line pans: