My cakes are sinking while they are in the oven. I'm only using a round 6" pan at the moment and I've never had this problem before but all the sudden I am. Am I doing something wrong? Help!! Would a heating rod on a 6" pan help?
sounds like too much leavening.
I do not use heating cores in ANY size cake.
I have never used heating cores nor flower nails for any size pan i use.
what recipe are you using so we can somewhat anaylize it?
It's a betty crocker recipe, the flour mixture calls for 2 1/4 cup flour, 2 1/2 teaspoon baking powder, and 1 teaspoon salt and it makes 4 cups of batter. This isn't a recipe I had personally used before, but my MIL has used it many times w/o her cakes sinking but we are both in a higher altitude so I don't know if that could be the culprit.
are you adding sugar?....if so how much... also try decreasing the baking powder a bit.
thank you for these suggestions and will try lowering the baking powder in my next batch. I will post the whole recipe so if it would help any.
best ever 2 egg cake
1/2 c shortening
1 1/2 c sugar
1 tsp vanilla
2 1/4 cup flour
2 1/2 tsp baking powder
1 tsp salt
1 cup plus 2 tblsp milk
I am not the baking queen by any stretch, but I do know that high altitudes affect baking. Whether that means more or less baking powder I defer to the experts.
cutting down the baking powder worked! thank you!!