I love my white cake recipe, but when I make it in the half sheet size the top of it gets gummy even though the rest of the cake is done. It tastes fine, but there is that one part that tastes kinda fudgy. I am wondering if using Bake Even strips would help. Anyone had any experience with this?
Gummy Top of Cake?
Cake Central Top Picks
- 551 Posts. Joined 3/2005
- Location: United States
- Select All Posts By This User
It sounds as if it is not baking in the center. It might help to lower the oven temperature (I use 310 - 315 F convection for larger cakes), use bake even strips around the outside of the pans to slow the cooking at the edges so they don't overcook by the time the center is cooked, and use heat cores. This will increase the heat to the center of the cake and also promote more even baking. I used to use the metal flower nails, with the base under the parchment, and the nail poking up through the parchment. For a half sheet I would use 2. The flower nails work, but they are not perfectly flat on the bottom, and tend to rust over time. Ateco makes heat core nails that are perfectly flat and don't rust. A few dollars for a pack of 4. I highly recommend those. It will also take longer to bake a larger cake of course, so just leave it in until the center is cooked. Also, if possible, make several thinner layers rather than one thick layer to speed up the baking. HTH