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Cake uncooked or something in the middle

post #1 of 17
Thread Starter 
Hi, this is my first post on this forum.

I have been baking cakes for a while but suddenly my cakes are becoming 'uncooked' in the middle. When inserting a metal skewer in it comes out clean but once cut open it has a funny texture and colour, almost as though its not cooked all the way through.

I am not doing anything differently, same oven, mixer (kitchen aid) recipe etc I have just came back from maternity leave baked a cake today and it turned out the same icon_sad.gif I've changed the recipe slightly and baked another which is cooling just now so not sure how it has turned out yet.

Can anyone help please? Thanks, Paula
post #2 of 17

I'm a cake newbie but I'll try to help....what size is your cake? Is it a large cake..over 12"? If so, then they tend to cook uneven in the middle and too much on the sides..if this is the case, try using an inverted flower nail or 2/3 filled cake cone in the middle of the cake before baking and bake at 325F until done OR it may be that your oven's temp has changed and it is not baking uniformly OR your ingredients could have expired...are you using the same recipe..tried and true??

post #3 of 17
I'm a newbie at this but, does your oven have a thermometer? - Even if it does, try to get another one to compare while baking a test batch, like you say doing it all the same way you always have. My guess is, either the oven thermostat needs calibration, or maybe one of the brands you're using has changed the formula? I hope you find what's failing. Cin
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post #4 of 17
Thread Starter 
My second cake came out the oven and looked much better (like the 'old' days lol) and once it had cooled I cut into it and it was thoroughly cooked and texture was spot on. I feel very relieved and will do another practice with this different recipe next week (next cake is due 23 August ).

Where could I buy an oven thermometer from? Also what is a flower nail? I'm in the uk and not heard of that.

Thanks for the suggestions, I really appreciate it.

Paula
post #5 of 17
Quote:
Originally Posted by paulat2112 View Post

My second cake came out the oven and looked much better (like the 'old' days lol) and once it had cooled I cut into it and it was thoroughly cooked and texture was spot on. I feel very relieved and will do another practice with this different recipe next week (next cake is due 23 August ).

Where could I buy an oven thermometer from? Also what is a flower nail? I'm in the uk and not heard of that.

Thanks for the suggestions, I really appreciate it.

Paula

 

turn it upside down in pan....

post #6 of 17

post #7 of 17

I've been trying to post a pic of the nail but it won't let me..anyways, it's used to make flowers, petals, roses etc..looks like a thick nail with a circle laid across it. You can turn it point side up in the middle of your cake pan and pour your batter around it and then bake..some people even use parchment before putting the nail in for xtra! will keep trying to load it.

post #8 of 17

post #9 of 17

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post #10 of 17

flower-nail-trick-1.jpg

post #11 of 17
AHhh! Now I see what you mean, so this works as the cones because it's metal, it will get hot and cook the center more evenly without burning the sides. Cool! I didn't know this trick :) - Paula, you can find the thermometer and nail in Amazon for example. I got mine as a gift but they're really cheap.
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"Everyday is someone's birthday"
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post #12 of 17

You can find these at any cake supply store..Michael's, JoAnn's, AC Moore..$.99 cents!

post #13 of 17
Thread Starter 
Ah I've got some of those for making flowers icon_smile.gif thank you x
post #14 of 17

Hi, I do agree with some of the other suggestions, your oven may be over cooking/ cooking too fast. So you may want to cook your cakes at 325F for about 45 to 50 min. If you have a heating core or a flower nail as someone else suggested  place it in the middle of your cake pan for even cooking, I prefer two to four depending on the size of your cake pan. You might want to invest in a package of 4 heating cores from amazon, they have the cheapest price. My oven does over cook my cakes on the outside. I bake wedding cakes and once had to throw away about $300.00 worth of wedding cakes for the same reason, the inside weren't done. So I had to cook one cake at a time, lowering my temperature. I have 3 oven thermometers and at least 2 of them had to read the same temp before I place my cakes in the oven. If this doesn't work, then I would check the chemistry of your cake batter. It may be too much fat or not enough of something.

post #15 of 17
Hi Paula I've been baking cakes for a while and like you same recipe etc, and now the same problem. I would really appreciate it if you could give me your new recipe.
Thanks.
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