I have been searching through old posts and I know why my cake has sunk and have also learned why the skewer comes out clean when its not cooked all the way through.
I skewered mine and it came out clean, put it on the side and about a min later I saw the tell tale sign of a sink, rechecked the cake with a small knife and it wasn't anywhere near cooked. Got it back in the oven but the damage was already done and its sunk.
I'm debating re baking it as the sink isn't too deep and I can probably cut the top off to the bottom of the sink and still be ok with the height I need. My questions is, will it still taste OK or will it be really heavy? It's a Madeira so its heavy anyway so wondering if the sinking would of made it even more dense and therefore inedible?
Thank you in advance for any advice.
AI imagine it is still edible but I would not sell it to a customer. I would serve it to my family. Lol
Thank you. Its not for a customer its for my daughter for her birthday cake. I have decided to re do it now.
When i make red velvet cake it always seems to be sunken in the middle, can never get that one right.