Hi all !
For past few weeks all my cakes have been coming out uncooked in the middle ( I have been using wilton's oval cake pans as the quantity is large). While in the oven, the centre looks lumpy/gooey and edges cook earlier. I fill the pan between 1/2 to 2/3 with cake batter.
I even tried covering brownies with a foil paper, but by the time centre was done, the edges were overcooked. I did not use wilton pan (used some pan I picked up from a super market).
Bought a new oven thermometer, the temperature is fine ( I keep it near the oven door, hanging on the edge of the middle tray).
I always check with a skewer. But twice the skewer came out clean & I could not be happier. Turns out the top most layer of the cake was raw (not very raw but raw enough to be sticky and was yuck !)
I once put flower nail in the centre of a round cake pan , but could not taste the cake as it was for my husband's colleague.
I have been baking for quite some time now but I have never faced this problem before. Many years ago when carrot cake used to cook quicker on the edges than the centre, I would cover with foil paper and decrease the oven temperature by 10-20 C. However, I can't cover the pans now because top of the batter will touch the foil.
Please help !! My confidence is shattered ! I am running a small scale business from my home and I have no idea how to tackle this problem.