Fallen Cake!

Baking By rydilly Updated 12 Sep 2012 , 8:33pm by Annabakescakes

rydilly Posted 11 Sep 2012 , 6:14pm
post #1 of 13

Hi Everyone

I have tried 2 times to make the WASC cake in a 12" x 3 " cake pan and both times it has fallen in the middle.
The first time I used the single recipe. The second time I doubled the recipe and used 1 1/2 of the recipe and it still fell in the middle. not as much as the first time but enough so I can't use it for my base cake for a wedding cake.

should I use the whole double recipe? does anyone have any suggestions why this is happening. could it be I just need more batter?

I have made this cake a lot in 2" pans and never had any trouble.

any help would be appreciated

12 replies
shanter Posted 11 Sep 2012 , 6:56pm
post #2 of 13

It's probably the fact that the pans are 3" instead of 2". I've seen posts that other people have trouble with them. Are you using a heating core/flower nail?

rydilly Posted 11 Sep 2012 , 7:55pm
post #3 of 13

No, It is getting done in the middle. I am baking at 325 for about 80 mins

BlakesCakes Posted 11 Sep 2012 , 9:02pm
post #4 of 13

I often bake in 3" pans, but I only want 2" tall layers, so that's how much batter I put in each pan. I put 2-3 flower nails in a 12" layer.

I think 80 mins. is a verrrryyyy long time to bake. My layer, baked at 325F, would be done in no more than an hour.

HTH
Rae

rydilly Posted 11 Sep 2012 , 10:02pm
post #5 of 13

my problem is the bride does not want layers. she want all cake 3" with no icing etc so I am doing a 3 tier of 3" cakes and they need to be 3" to look good. I will have to try to use the whole double recipe.

BakingIrene Posted 11 Sep 2012 , 10:05pm
post #6 of 13

Was your cake mix possibly 16 ounces instead of the former 18 ounce size?

My cake mix cakes will fall this way if I have added too much liquid (during experiments of course, not for customers).

kakeladi Posted 11 Sep 2012 , 10:07pm
post #7 of 13

sometimes we have to be the professional one and tell a bride that what she wants is not possible.
I agree that 80 minutes is way too long. I bet your oven temp is off. Are you using an oven thermometer? That certainly can account for the problems you are having.
I never baked in 3" deep pans so I can't help you further.
Lynne/kakeladi

BlakesCakes Posted 11 Sep 2012 , 10:17pm
post #8 of 13
Quote:
Originally Posted by rydilly

my problem is the bride does not want layers. she want all cake 3" with no icing etc so I am doing a 3 tier of 3" cakes and they need to be 3" to look good. I will have to try to use the whole double recipe.




Oh..............her poor guests............... icon_confused.gif

Yes, it sounds like your oven is off.

Rae

Annabakescakes Posted 11 Sep 2012 , 10:51pm
post #9 of 13
Quote:
Originally Posted by BlakesCakes

Quote:
Originally Posted by rydilly

my problem is the bride does not want layers. she want all cake 3" with no icing etc so I am doing a 3 tier of 3" cakes and they need to be 3" to look good. I will have to try to use the whole double recipe.



Oh..............her poor guests............... icon_confused.gif

Yes, it sounds like your oven is off.

Rae





Oh............ her poor future husband............ icon_twisted.gif

rydilly Posted 12 Sep 2012 , 12:03am
post #10 of 13

Oh my gosh. the mix is 16oz not 18. I will definitely check this from now on! I am also going to check my oven temp. Its not something I think to do. This is my first wedding cake for someone so I am nervous.
thank you for all your help

carmijok Posted 12 Sep 2012 , 1:41am
post #11 of 13

I'm trying to picture this cake. Three tiers of bare cake? Really? Why? Did you ask her?
Just curious.

BakingIrene Posted 12 Sep 2012 , 7:44pm
post #12 of 13

The smaller cake mix might have cooked OK in the 2" pan but the 3" pan magnifies all batter problems. For the time being, buy an extra mix and divide it up into 2 ounce portions for each 8 cake mixes you bake with.

Use the same oven temp for 3" as 2" but lower it after a half hour. Your cake should be done well within 55 minutes.

I think this change is so stupid, considering that many grocery stores sell Duncan Hines with 18 but Pillsbury and Betty Crocker at 16 ounces...

Annabakescakes Posted 12 Sep 2012 , 8:33pm
post #13 of 13
Quote:
Originally Posted by BakingIrene

The smaller cake mix might have cooked OK in the 2" pan but the 3" pan magnifies all batter problems. For the time being, buy an extra mix and divide it up into 2 ounce portions for each 8 cake mixes you bake with.

Use the same oven temp for 3" as 2" but lower it after a half hour. Your cake should be done well within 55 minutes.

I think this change is so stupid, considering that many grocery stores sell Duncan Hines with 18 but Pillsbury and Betty Crocker at 16 ounces...




I HATE the change! I have a thread on here asking people to contact them and complain. It is Smuckers who makes it, BTW, if you want to give them a piece of your mind anybody!

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