Cake Rising

Baking By megan81 Updated 23 Jan 2011 , 11:44am by cakeastic

megan81 Posted 23 Jan 2011 , 12:28am
post #1 of 6


Just seeing if someone could tell me why some of my cakes stop rising around the edges but continue to rise in the middle? icon_confused.gif

5 replies
SweetSouthernBakery Posted 23 Jan 2011 , 12:50am
post #2 of 6

Your cake batter has to be room temp before you put it in the oven and that usually helps. I've heard that baking it on a lower temp for a longer time helps as well but I haven't tried that part.

Hope this helps.

Sorelle Posted 23 Jan 2011 , 1:28am
post #3 of 6

If your oven is too hot the outside will cook faster than the inside, then when the inside cooks it pushes up and makes a mound, good for cupcakes not so good for cakes. Double check your oven temp. with an oven thermometer and/or use oven strips to insure even baking. hth

jjkarm Posted 23 Jan 2011 , 5:08am
post #4 of 6

Lower you temperature and use baking strips... I just wrote a post about this on my blog.

megan81 Posted 23 Jan 2011 , 9:22am
post #5 of 6

Thanks so much. I will try these tips out icon_smile.gif

cakeastic Posted 23 Jan 2011 , 11:44am
post #6 of 6

Or maybe you put too much batter in your pans?

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