I don't know if it's my oven(new & electric) or if it's the pans but the cakes never seem to turn out. I love the decorating part and have much to learn. I have tried the baking strips on both character and round cake pans and either I get splits or like air bubbles and or crumbs. I have tried using the instructors advice, baking @ 325, using the box recommended amt of oil, usinf the mix w/ pudding. Grrrrrrrrrr. Anyone have any advice other than getting a new oven? I have always used gas in the past.

Thanks,
Kelley

Are the splits just on the top or throughout the cake? If just on the top, then I think if you cut the top (leveled), that would take care of removing the splits. If the whole cake is splitting .... maybe let it sit in the pan for a few more minutes before turning it out onto a cooling rack.

crumbs: If you are flouring the pan .... don't. I stopped flouring pans 20+ years ago. The flour actually creates a "flour film" on the cake that creates a lot of crumbs when you ice it. I have also found that cakes rise higher when the pan is not floured. If you're not flouring the pan, then a crumb coat should help. After crumb coating, set it in the 'frig long enough for the icing to set and that should help.

Air bubbles: Bang the heck out of the pans right before they go in the oven. My hubby hates the noise because I bang them about 10 times. (It's actually pretty fun to watch the air bubbles rise to the top and pop when I do this!)

You'll probably get lots of good advice from other CC'ers on these!

Have you checked your oven temp? You can get a real inexpensive oven thermometer. Sometimes ovens can be off by 50 degrees or even more.

Judi

also check the placement in the oven, the rack.
when i have splitting i find ive been baking them a bit too long.
there sure is a difference between elec. and gas isnt there?!

Kelley, Go get a oven thermometer your oven temp may be off. My mom bought a new range and everything she baked was a disaster. The angel food cake fell out of the pan but was too brown on the top as an example. When I went to visit her, I took my thermometer with me and her temp was 50 degrees too hot. They never could fix that range so they had to give her a new on. A oven thermometer is always a good thing to have on hand.

Good luck to you,
~betty

Also try a rose nail. It helps distribute the heat. I have an brand new electric oven and sometimes my cakes would split on top or bake really uneven. I was baking in gas before with no problems. I started using a rose nail in even the smaller cakes and it seems to help. You will need a core for the larger cakes. Just a thought.

To those who use a heating core......

I refuse to even try using this because I envision a big 'ole hole in the middle of my cake. How does it ... is there a big 'ole hole? If so, how do you handle the big hole?

I'm intrigued, I've often wondered about the big 'ole hole as well.

Re: heating cores.

No it doesn't leave a hole in the cake because you also put batter in the core (after greasing well) and cook with the rest of the cake. When done remove the cake from inside the core, lightly coat with frosting and insert into cake....can also be done without coating with frosting. You will need to trim the core piece but it should fit perfectly back in.

As far as the flower nails.....use multiples in the bigger cakes and will never need to use the heating cores again. IMHO the core just adds one more step that doesn't need to be. For example, in a 12" round cake I use 2 nails, in a 12 x 18 I use 2 nails, anything larger use 3. HTH

didn't realize the core was hollow and you filled it with batter. now it makes a little more sense!

You guys rock! Thanks for all the advice! I did purchase a oven thermometer, heating core. I have 2 rose nails already so I wll give them all a try.

Thanks again,
Kelley

IMHO Don't waste your time with the heating core. Since I discovered the flower nail trick,my heating core collects dust. Flower nails are so easy. You grease them them same way you do the pan,place them in the pan and pour in the batter. They come out clean leaving a tiny hole in the cake. Works like a charm everytime.

I use the rose nails too- and they work great. The only drawback I've found with mine is that they seem to rust easily. I guess you're not supposed to leave them in soapy water for very long--instead, clean them right away.

where do you get the flower nails? How many do you use on a 16" cake, where do you place them, and how do they stand up? Do you take them out afterwards? (sorry for all the questions, I am fairly new to this)

You can buy the flower nails at Michaels. You put them in the cake pan (flat side down) prior to pouring in the batter, after you bake the cake and remove from the pan, the flower nail just pulls right out. Kind of like pulling a thumb tack out of a cork board.

You can find them anywhere they sell cake supplies(usually around the tips). When I make a 12 X 18 I use 3-4 nails. You put the nail flat side down so it just kinds of stands there. They come out very easily when you invert the cake onto the cooling rack.

Thank you guys!!!