I'm having a problem with my 10" cake centers not baking completely. If I leave the cake in longer to bake all the way, the sides will dry up. I have tried adding the flower nails in the center and also the baking strips around the pan and I can never get it right. Any suggestions as to what I'm doing wrong?
What temperature are you baking? And how long are you baking for?. ...I do tons of 10" rounds...I bake at 325 and always use a flower nail. I have a commercial oven, so my baking time would be different.
Hi Again Debbie... I'm baking at 300 degrees for about 50 minutes... I read somewhere that if you have a convection oven, you should always bake with the temperature lower than the usual 350. Do you think I should try baking at 325? How many flower nails do you use? I have been using 4 of them thinking the more, the better it will bake.
I have a commercial convection oven..I bake at 325 with one flower nail and I think it takes about 50 minutes. I don't have all of my sizes memorized. I only use 1 one flower nail per pan for any size above an 8" round or a quarter sheet.
I use a convection oven and do not have any issues getting 10" cakes to bake evenly without a flower nail. I bake at 300 - 325 but it takes longer than 50 minutes for mine to bake. The edges are fine. I don't use the baking strips either. My pans are also 3 inches deep. I have only ever used a flower nail in my 16 inch pan and then I only used 1 nail and it worked perfectly. I think 4 may be an issue, but I hope someone else can answer that. Has this been happening or a sudden change? Just wondering if it has to do with technique or the cake texture (flavor) or ingredients, etc.