Cake Sinking In The Middle When I Use The 10" & 12" Topsy Turvy Pans

Baking By Mirinda Updated 28 Feb 2013 , 10:20am by Mirinda

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Mirinda Posted 28 Feb 2013 , 9:06am
post #1 of 5

When I baked cakes using the topsy turvy pans the 10" & 12" cakes sank in in the middle but when I used the 6" & 8" pans they came out perfect. Can anyone tell me what I'm doing wrong or if there's a trick for the bigger cakes?

4 replies
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scrumdiddlycakes Posted 28 Feb 2013 , 9:11am
post #2 of 5

Do you have a flower nail or heating core you can use in the centre? I usually use a flower nail for those sizes if I'm worried about them not baking all the way through. Just grease it really well and put it, upside down, in the middle of the pan before pouring batter in.

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Mirinda Posted 28 Feb 2013 , 9:56am
post #3 of 5

I used a heating core and they still sunk in really bad

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scrumdiddlycakes Posted 28 Feb 2013 , 10:06am
post #4 of 5

hmm, I use a lower temp as well, I've only used a topsy turvy pan once though, so I really don't have much experience with them. I usually just carve them instead.

Sorry :/

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Mirinda Posted 28 Feb 2013 , 10:20am
post #5 of 5

I cooked them at 300* but, that didn't help. Thanks for trying to help me out anyway.

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