Help With Baking Square Cakes And Struggling To Rise In Corners??

Decorating By Louiselovesbaking Updated 2 Apr 2014 , 1:24pm by Louiselovesbaking

Louiselovesbaking Posted 2 Apr 2014 , 10:47am
post #1 of 7

Every time I bake a square cake I can't seem to get it to rise in the corners, I am using a normal sponge batter, eg 8 eggs and 16 of everything else, touch of baking powder and milk. I spread it into the corners and edges as much as I can and try to leave a shallow well in the middle. It still rises in the middle and not round the edges, and then I end up having to cut a lot off to make it flat for decorating but then the cake is not as deep as I would have liked. Any tips or help would be very welcome.

6 replies
Crazy-Gray Posted 2 Apr 2014 , 11:26am
post #2 of 7

AYou can either lower your temperature and bake for longer and/or use bake even strips and/or use a heating core/flower nail,

The issue is that the sides cook faster than the middle, you need to either slow them down or speed up the middle.

Hope that helps :-)

Louiselovesbaking Posted 2 Apr 2014 , 11:43am
post #3 of 7

Oooooo thank you so much! What are bake even strips?? Iv seen the flower nail things but I wasn't sure how they work, do they leave a circle print on the top? Might try turning oven down first and see if that works. Many thanks :)

Crazy-Gray Posted 2 Apr 2014 , 12:28pm
post #4 of 7

AAmazon sells them, you can also use a damp teatowl wrapped and pinned around the tin. I prefer the lower temperature method though, I just stick a 3" cake in and get on with other stuff.

Louiselovesbaking Posted 2 Apr 2014 , 12:30pm
post #5 of 7

Ye I want my square cakes to turn out about 3 inches tall at the end, but because the corners havnt risen I have having to cut the top off and its only about 2 inches tall in the end. I have just baked two but il try turning oven down on next one.

Crazy-Gray Posted 2 Apr 2014 , 12:52pm
post #6 of 7

AI use an 8egg mix in a 8in pan and I bake at 150C for about an hour and a half, your oven will be different but that's a wee guide that'll help you not test it too early and make it sink :-)

You'll have to keep a note of all your times for different sized pans if you're anything like me! I'm so forgetful!

Good luck!

Louiselovesbaking Posted 2 Apr 2014 , 1:24pm
post #7 of 7

AYe good idea, I use the same as you for amounts, I use the same amount of eggs as the inches of the tin, but I have been baking at 180, think I could def knock it down a knotch.

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