I'm new at this....I was baking the doll cake( wilton wonder mold) for my daughters B'day and in all the craziness I forgot and over baked it!!!!
Instead of 60 min.....it baked for 1 hr 30 min. The cake is not burned but will it have any effect on the texture of the cake???
Will it make it dry...
Need advice.
Thanks
i would imagine it would be pretty dry. how does it feel to the touch? I would think that it would be kinda hard.. Honestly, not really sure as I haven't had this happen to me, usually when I bake to long it ends up burnt.
Whenever I use the wonder mold cake pan it always takes longer than 60 minutes to cook, usually about 15 to 20 min. more. Just level it and wrap in plastic wrap then put it in the fridge for a while (overnite is good 
) This should help if it is a little dry. If you're worried then try some of what you level off and if its seems like its really dry then add a simple syrup. If it is not too dry then just leave it and check it out in the AM after its good and cold. HTH
Whenever I use the wonder mold cake pan it always takes longer than 60 minutes to cook, usually about 15 to 20 min. more. Just level it and wrap in plastic wrap then put it in the fridge for a while (overnite is good
) This should help if it is a little dry. If you're worried then try some of what you level off and if its seems like its really dry then add a simple syrup. If it is not too dry then just leave it and check it out in the AM after its good and cold. HTH
i agree
Also when you level it, you will be able to tell how moist or dry the cake is. If there is still a doubt, I would rebake it. I always bake my cakes at 325 F so they do take longer than the printed time to bake... I hope this helps and good luck!
I'm a sight, smell, and prick baker, never by time. I agree with everyone else, level it and check it. It might be okay. Good luck! Though I'm glad to learn the simple syrup trick myself...thanks!
Emme wrote:
Whenever I use the wonder mold cake pan it always takes longer than 60 minutes to cook, usually about 15 to 20 min. more. Just level it and wrap in plastic wrap then put it in the fridge for a while (overnite is good ) This should help if it is a little dry. If you're worried then try some of what you level off and if its seems like its really dry then add a simple syrup. If it is not too dry then just leave it and check it out in the AM after its good and cold. HTH
I have found this to be true also in my case. Depends on your oven and quite frankly also your humidity level where you live. You may be perfectly fine. If the outside is ok, not crusty, then you should be alright. A sure way to know it to take a shishkabob stick(too late to spell the right word 
) and poke it right though all the way sideways, and then see if you have anything come out. If you have a dry stick, then you will want to glaze your cake and then freeze it wrapped in plastic. If you have even a little come back with the stick, your ok.
Everyone's ovens are different, and everyone's climates are too. It all matters in baking. Experiement and see what works best for you.
Most importantly, don't get frustrated at mishaps...we have them....just read the forums!!! LOL
Welcome to CC and know that there is a ton of support and knowledge here for you to lean on!! Thank goodness for that!!
Good luck and good baking!!
Lisa 
1
Thanks guys soooo much for all the help and great tips. You all were right ,the ocer baking didn't spoil the texture of cake. It was soft from inside( I torted the top crust) and I put the rest of the into the fridge overnight.
I think it looks great, just need to decorate now.
Thanks for all the help.
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