I just put a white cake doctored mix into a springform 7 inch pan (yes, the whole mix, good for a 9x13), and it rose splendidly about an inch higher than the pan, but is utterly uncooked in th emiddle.
I put it in at 325 because I figured it would take ages to cook and I didn't want to burn the edges/sides (so far so good, but then, nothing is cooked!)...it's been in for 40 min so far, and no where near done....is this a disaster yet? LOL!
How much longer do you think I should give it, and is this (using the deep pan) a dumb idea, or just poorly executed? LOL!
Not a dumb idea, a lot of us try to go for height in one cake rather than make 2. Using a flower nail in the middle might have helped to bring some heat to the centre of the cake. Just let it cook and check it every 5 minutes. If it's a cake mix you should be just fine as they are so resilient. Now if it was scratch, then I'd be worried about dryness.
If dryness does turn out to be an issue this is where a simple syrup will come in sooooo handy. Just brush it on the dry areas and you will have instant 'moistness'.
it took AGES, but it seems to be cooked....*touch wood*
I debated scratch over mix for a LONG time before I did the mix...this client likes "processed foods" (ever had anyone request canned frosting? LOL!) so eventually I went with the mix.
Thanks for the advice.
When I bake in the 8x3 in pan it takes FOREVER, well okay usually 60+ mins! The tops look really dark by the time it is completely done.
Something you can do is using a heating core, such as a flower nail, to help get more heat to the center of the cake faster.
Can I reuse wooden skewers for testing doneness?
I would recommend washing them in hot water that has a tiny amount of bleach. Rinse in clean water and let them air dry.
This should kill any bacteria if any. Especially if the cake is not cooked. Simpy wiping them won't.
Princess
Can I reuse wooden skewers for testing doneness?
Why not just use toothpicks? Cheap and disposable.
I definitely would not reuse wooden skewers without cleaning them as Princess said.
You could also buy a $1.50 dedicated "cake tester" at a kitchen place like Bed, Bath, and Beyond. It's about 8" long and is metal.
I only bake in 3" high pans and most of my cakes bake a little higher than that, and I use toothpicks exclusively for testing doneness.
I use toothpicks...but I've seen the metal cake testers and Im thinking of getting one...I jsut like having all the gadgets
Can I reuse wooden skewers for testing doneness?
Are you talking about using them on the same cake? Or using them on different cakes?
I've used the same one on the same cake, espeically if it is close to being done. I don't like to use it if it is way not done, then use it again when it is close. You can also flip the skewers and use the other end to test. Which is usually what I do most.
I use skewers for deep pans, then regular toothpics for 2in pans.
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