Darn Good Chocolate Cake Help!!! Please!
Decorating By Anna31 Updated 10 Mar 2007 , 10:42pm by Anna31
I am making a 12X18 sheet cake today and used the "Darn good chocolate cake" recipe on this site. I am concerned! It didn't rise in the middle at all! It rose more on the edges, in fact it almost overflowed! Is this normal for this recipe or did I do something wrong?? Please help! Anna
Did you put a flower nail in the center? With large cakes you need to put some sort of heat conducter in the center (maybe even 2 or 3) to make sure that the cake bakes evenly.
HTH!
Anita
I actually used the flower nail trick for the very first time this morning. I gotta say...its awesome. I also turned the oven down a bit, and my square 10" cake came out flawless! two more to go...I am making a gift box cake. I didnt prepare in time to do a gumpaste bow, cause I was sooo busy this week, but I bought Wiltons paper bow, and dyed it. It was really easy too, but I hated paying $17!
Using the flower nail, and turning down the oven gets an A+++ from me!
Definately give it a shot.
They're right, use the flower nail trick. In case you aren't familiar with it, it's very easy. Take a metal flower nail, turn it upside down (nail part sticking up) and brush the entire thing with cake release. Prepare your pan and put the flower nail (nail side up) in the center. Be sure the nail part has cake release on it!! Pour the batter in the pan and bake until it tests clean. Metal is a conductor of heat and draws the heat toward the center, allowing the middle of your cake to cook through. Hope that helps some!! 
Thanks ladies. I am so dissapointed in this cake that I am starting over. Different recipe. I will try the flower nail, though I have NEVER done that before. Sounds like it's definately worth a shot. I am so bummed out that this cake didn't turn out! I cut the top off, especially the edges and corners. I have flipped it out on my board. The corners are hard and it's very crumbly! Not going to work for this cake order. It's for DH's work place! Everyone at the plant will be eating this! SOB! I've never in three years had this happen. Why now!??!! Anna
Thanks ladies. I am so dissapointed in this cake that I am starting over. Different recipe. I will try the flower nail, though I have NEVER done that before. Sounds like it's definately worth a shot. I am so bummed out that this cake didn't turn out! I cut the top off, especially the edges and corners. I have flipped it out on my board. The corners are hard and it's very crumbly! Not going to work for this cake order. It's for DH's work place! Everyone at the plant will be eating this! SOB! I've never in three years had this happen. Why now!??!! Anna
Don't throw it out!! Put it in a bowl, mash into crumbs, add some fancy coffee creamer in a complimentary flavor and make cake balls!! 
I am REALLY new to all of this... Is a flower nail something special that I get at a cake store? Thanks Courtney
I am REALLY new to all of this... Is a flower nail something special that I get at a cake store? Thanks Courtney
Not at all, go to Michaels or JoAnns or Hobby Lobby if there's one near you. Check the Wilton Aisle. They're very cheap, maybe $2.00.
Cool thanks so much!! I will have to go check it out!!
Hi Anna31! I am a newbee here and I already am addicted I made my first cake last April and have been hooked ever sense!! I am trying to upload my pictures to share 
Thanks for the welcome to the cake family You will have to tell me what you think of my cakes if I can ever get them to upload! Have a great day!
Can't wait to see your cakes! I am sure they are beautiful! If you have questions about how to upload your pics feel free to pm or email me. I am no computer wiz but my DH is! He helped me figure it out when I first started this. Where are you from? Just curious. I'm from Iowa. Anna
I am from good ol California! Wish I had the guts to take the plunge and move out of state, but anyway.. thanks for your help... I will be pm you with some questions!! By the way what is MMF? Is there an abreviation guide, because I need to get up to speed! Thanks again!
I forget where that link is, but MMF is MarshMallow Fondant. There's an article on the home page about how to make and work with it.
Cool Thanks! Is it any good? Tasting that is?
I haven't made it yet, but I did buy TONS of marshmallows this week!! I'm hoping to dive on in this weekend! Will keep you posted!
The Darn Good Chocolate Cake recipe is my standard chocolate cake. It's a very rich batter and those tend to have a harder time rising. The flower nail will really help.
When I'm making a larger cake with this recipe, I start the temp at about 375, then reduce the heat after 20 minutes to 350 for about 10 or 15 more minutes then go to 340 for the remainder of the baking time.
I don't know if it would work on a sheetcake, but when I have cake layers that sink in the middle (it happens to me more than I'd like, even with a flower nail, because I use rich batters and I'm at high altitude), I put them together with sunken sides together. It's extra space for filling!
Good luck!
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