Hi

I wonder if anyone has a tip for me on baking square cakes as the 4 corners never ever rise and are always approx. 1" lower then the middle, so I have a lot of problems in levelling the cake prior to decorating. I bake the square cakes at the same temperature as the round cakes and don't have too much trouble with the round cakes. I don't know why that happens. I would appreciate your help.

Thank you.

I had this problem initially too. After I fill the cake pans I take a spatula and push cake batter into the corners so there is more batter in the edges. Bake even strips may help as well.

I do check that the batter is spread evenly and it looks as if it is. Anyway, I will push more into the corners though and see if that helps. Thanks a lot.

I do the same as the 2 previous posters. Whether a square or sheet cake, I always push some extra batter into the corners. I do this with brownies as well. Best of luck to you!

Sometimes even though you push the batter into the corners, it is not as high as the center because you spray or brush the sides. I never spray my cake pans. (only character molds and bundts) I always use parchmant, cut to size on the bottom, I never spray the sides either. I find that it inhibits the growth of the cake, and it can end up with a rough edge that is folded over onto itself. After the cake is fully baked, I loosen it from the sides while still warm, with a small spatula, careful not to gouge the cake. I always yield about 25% more out of my batter. Try it next time you bake more than one of the same size, side-by-side. It really works!
Cheriepie

I have had good luck with the magic line pans. They seem to work so much better than the wilton pans when it comes to the corners. I also bake at a lower temp. 335 so the middle doesn't raise so fast and it's more even.

I only spray the parchmant if I am baking Brownies because they are sticky and paper might rip and make me pick all those little pieces out one at a time..... When spraying it can make your cake surfaces darker on the sides and bottom because the temp of the spray just a little bit higher, (because of the oil conducting the heat better)
Cheripie

Thanks, Cheriepie! I'm going to try this immediately!!

I love making square cakes! Much more preferred than doing round!!

- grease, no flour, the pans (even the sides). This allows the batter to "slide up" the sides when the heat from teh bottom of the oven pushes the batter upward.

- reduce baking temp by at least 25 degrees.

- use baking strips. I wont' bake even a 6" cake without baking strips.
Here's a link on the science of why they work: http://cakecentral.com/cake-decorating-ftopicp-6626888.html#6626888

- here's pics of how my square cakes rise higher than the pan: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=334013&highlight=rise+higher

Thank you!

Make sure you're using enough batter too. Square pans need more than round pans of the same size. I put a flower nail in the middle to help it bake too, so the middle gets done without the sides being crunchy. I also love the magic line pans. They will give you a nice corner, and don't get all dark and crusty like the wilton pans.

To get batter high up into the corners spin your pan just before putting it in oven. Works with round also.

Indydebi,
where can I find pan grease?

Good to know