elsbells Posted 30 Apr 2013 , 12:42pm

ACan anyone help me please? Whenever I bake a large cake (normally 4 egg mix or over) it collapses in middle about 2/3 of the way through the cooking time?! It's driving me nuts! I tend to level it off after cooking and it still tastes lovely but I can't work out why it keeps doing it? Thank you in advance xxx

8 replies
rsquared02 Posted 30 Apr 2013 , 3:55pm

Do you mean a cake over 10"?  I always use a heating core for anything over 10"...actually I use a flower nail or two depending on how large it is.  

cakegrandma Posted 30 Apr 2013 , 4:02pm

It is best to use a lower temperature to bake any of your cakes, 325 degrees is great.  Takes a little longer, how much longer depends on your oven and how accurate the temp is.  Also use a metal flower nail or more for cakes over 8".  You can stick one in the center or if I make an 11x15 or 12x18 I use 3 or 4 as needed.  They help conduct the heat to all parts of the cake and make it bake evenly.  HTH.

elsbells Posted 30 Apr 2013 , 8:19pm

AThank you ladies I'd never thought of that, I'll give it a go :) xxx

cai0311 Posted 1 May 2013 , 6:41pm

I never use a heating core on any cake - even when I bake a 16" round cake. But I always bake at 325 degrees. Make sure the cake is completely done before removing it from the oven. If a cake isn't 100% baked it will sink in the middle after removed from the oven.

Xiony Posted 3 May 2013 , 12:16am

I had the same problem with all my cake batters. I used to bake with both, strips and heating core/nail. 

First I thought it was the pans I use. I have both magic line and wilton, but it wasn't. Then I decided to omit the baking strips and see what happened. problem solved!

BakerBee7468 Posted 4 May 2013 , 12:55am

For a cake bigger 10"  or larger i use a heating core.
 

Jess155 Posted 4 May 2013 , 3:22am
Quote:
Originally Posted by cai0311 

I never use a heating core on any cake - even when I bake a 16" round cake. But I always bake at 325 degrees. Make sure the cake is completely done before removing it from the oven. If a cake isn't 100% baked it will sink in the middle after removed from the oven.

Same here, I never use a heating core and I always bake at 325. 

elsbells Posted 12 May 2013 , 9:59pm

AThank you so much for all your posts, I used a metal flower nail and cooked it at 160 and it came out perfect. Thank you so much xxx

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