Does anyone has an advice on this. I baked 2 14"x14" square cakes and they sank in the middle. It is the first time it happens this to my cakes. Any ideas of what i did wrong? Can i fix it by adding more cake in the middle to make it even instead of baking them again? I will stack a 10x10 and a 6x6 cakes on top. The cake is for a quinceañera, i am just affraid that if i stack it like that the whole cake will collapse.
Generally, when a cake sinks in the middle it is underbaked.
And you do know that you don't stack cake on top of cake, right? You have to use a support system.
But when i poke the cake with a toothpick it came out clear that's why i took it out of the oven. Yes i always put wooden dowels in the middle, do you think if i put the wooden dowels and stack the other cakes it will be ok? I tasted the cakes and they taste good, do you think i need to bake them again?
I'm curious, at what altitude are you baking? I live almost 2 miles above sea level and have had to adjust my recipes for the altitude or they sink in the middle.
AI think you need to torte the layer. You'll see what's going on.