OMG, I am using the 15' petal cake pan and used the Super Enhanced Cake Formula and after checking it at 50 min. the cake is pretty much over the top, some even spilled over in the oven. It's still very jiggly. What should I do?
Do I let it go ahead and cook? How much longer?
Or do I just make another cake?
Please help someone! 
Would a picture of the cake help?
Josie
put some foil on the bottom of the oven to catch the spills and let it bake. If it's going at 325 just let it bake until the tester comes out with moist crumbs on it. (If it jiggles you know it's now done so don't use the tester until it stops jiggling) I'd check it every 5 mins until it's done.
hope that helps!
ashlee
I've had this happen. Sure makes a mess of your oven, though. 
It seems to happen with my chocolate cakes. I just keep on baking and then level them off. They seem to taste fine.
I usually put my pans on a cookie sheet for easier cleanup, if it overflows. It will be fine...just level it off. Thanks so much tomsmom and crisseyann! Ya'll are lifesavers! I love Cake Central!
The cake cooked great on the inside. Thank god I put the flower nail in the middle. I just need to level it to get the top off when its time to do that. Thanks again!
Josie
I had this happen to me once... come to think of it I was making a chocolate cake. Either way I was in the family room watch some good TV, and all of a sudden I see smoke coming from the kitchen. Like BIG BLACK smoke. I run in trying to save me cake and sure enough it EXPLODED all over the oven overflow everywhere.....
I try to take it out ... turn around and then here come's my Mum and Sister crawling on the floor with their hands on there nose and mouths. They thought there was a fire in the house. I don't know if it was more funny or sad.....
It'll be fine.. just take the whole top off the cake. How much batter did you put in that thing?? 
I usually have a cookie sheet on the bottom rack to catch any wayward cake volcanoes. Happend to a chocolate cake once, but I over filled it.. my bad.. 
.
Believe it or not, It looked awesome when I turned it over (showing the bottom now) on wire racks to cool. It looks great! So, when it cools I will just cut off the top. Cause' it's pretty high anyway. LOL. I will also tort it and put oreo cookie filling. Yummy!
I will be posting a pic to show it, so that others can also learn from it. LOL.
Be right back!
Good rule of thumb on filling your pan is always to never fill it past 2/3 of the way full. Even if you like your cakes "high". If you use the right recipe, you should come out with a cake that is just the right height, right density, and just to the top of the pan. I must admit though, I've had this happen before. I always line my oven floor with tin foil. That way if there is a spill, it's just a removal of the soiled foil and replace it with fresh!
I've had this happen a couple of times too, but the cake turned out fine...I think the worst experience was my first time using a 3D pan. I tried to check if it was done and it fell over and spilled a good deal of cake out of it (obviously not quite done...) There was a bit of repair work to be done on that one!
Here is the finished cake picture! It looks okay I guess!
I had this happen to me once... come to think of it I was making a chocolate cake. Either way I was in the family room watch some good TV, and all of a sudden I see smoke coming from the kitchen. Like BIG BLACK smoke. I run in trying to save me cake and sure enough it EXPLODED all over the oven overflow everywhere.....
I try to take it out ... turn around and then here come's my Mum and Sister crawling on the floor with their hands on there nose and mouths. They thought there was a fire in the house. I don't know if it was more funny or sad.....
hahaha! Now it's funny but I'm sure it was sad then. I would of been sad!
Well, the cake pan said it holds 12 cups of batter, which I thought that was about the same batter as of 2 recipes of the Super Enhanced Cake formula. It must have been more. I should have actually measured it cup by cup. I guess! I filled it alittle more than half.
I also have another question I will be posting on another thread about a crumbcoat glaze I have.
Thanks so much ya'll for replying and sharing your thoughts and stories. They really do help!
Josie
General rule of thumb...... chocolate cake tends to rise higher than white cake. I've baked a white and choc cake of the same size at the same time and taken them into schools and classes when I've done cake decorating demo's to illustrate how much higher the choc cake rises over the white cake.
I did not know that indydebi! Thanks for your help. Anything is something!
I have the same problem with chocolate cake in my wilton hexagon pan. I think it has to do with the chocolate cake and the way the pans are made. They are a weird shape and they are not the best quality.
My husband never minds when the cake overflows because he eats the extras!
looks pretty good...How did it taste though? Did you fill it? Or ice it? This has happened to anyone who has baked a few cakes...Bc we think awe... I don't want to waste this extra cake batter. It's just better to make cupcakes with the extra batter and have an extra treat. Good luck in the future!!
Sorry to bring up a very old post but the cake tasted great and I uploaded the pic! *I can't get into my old account so I had to make a new one*
awesome cake, josie, what a save
i love to hear the rest of the story! nice work!
You did an amazing job with all the problems you had!! Kudos to you!!!
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