So I am making 4" cakes for wedding cake sample I have on Friday. I made my cake like normal but I always add an egg. Well the white cake I did the same thing but it was just egg whites.

I baked it for 25 mins and the top was brown so I took it out and put my tester in, it came out clean. SUCCESS!!

WRONG...I flipped it on to the cooling rack and the whole center came out! WHAT HAPPEND?? I just put another one in the oven, should I just cook it longer? Did I destroy it by adding an egg?

Please help!

I think the cake is so small that the outside is getting done before the inside. Try cooking it at a lower temperature for about 10 minutes longer and see if that helps.

I've baked that size of cakes before and always cooked them at under 300. Always came out fine.

i would also bake it under 300, but also add a flower nail into the middle. Have you tried putting the baking strips around the pan, that will work to

I didn't know temperatures can be changed. Will the food still be safe?

How much under 300?
Why ?
Where do you get such little pans?

I would use the baking strips They work well.

baking strips are great...but may not fit a 4" pan.

in this case folded up damp dish towel might be easier.

Sur La Table has four inch pans and I love them !~

what do you do with these tiny cakes?