Help! Baking With Hemisphere Pan???

Baking By nanda_129 Updated 22 Sep 2011 , 12:59am by Nancy_TX

nanda_129 Posted 21 Sep 2011 , 10:15pm
post #1 of 3

I am trying to bake a cake using a hemisphere cake that is 8 in across and 4 inches deep. I have been baking it for about an hour at 350 and it is still mushy and wobbly in the middle. Should I have increased the temperature? Or does anyone have any advice on using this type of pan properly? I would greatly appreciate any help!

2 replies
Startip Posted 21 Sep 2011 , 10:42pm
post #2 of 3

Two things come to mind and perhaps I shouldn't comment because I have not used a hemisphere pan... First, are you using a separate oven thermometer or relying solely on your oven to be accurate? Second, on large cakes I use some kind of heating core. That can be as simple as an inverted large rose nail, or a cylinder intended for this purpose. A heating core directs heat into the center of the batter and helps a large mass of batter bake evenly. I can see that this might be a bit tricky with the rounded shape.

Nancy_TX Posted 22 Sep 2011 , 12:59am
post #3 of 3

Yep - I put an upside down rose nail in the pan. If you've already started baking and the center just isn't getting done, you can spray the nail with Pam and then press it in from the top.

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