Helpppp Before I Throw This Pan In The Trash.
Decorating By irisinbloom Updated 29 May 2006 , 11:09am by DelightsByE
Okay I hope someone can tell me what I am doing wrong with this stupid cake/loaf pan. I baked a chocolate cake (in my photos) and everything was going real good until almost done, and then poof it fell in the middle miserably. I baked at 325 and only filled the pan half full and didn't open the oven door. I got mad and decided to rebake, this time I thought use flower nails, I used four nails. It was risen beautifully and then poof again it fell. So I end up cutting a lot off of it to get enough to frost and do a little decorating. It was just a cake for a bake sale at work. I looked in the Wilton book before I baked and had even seen the cake baked and decorated in this pan before I started. Soooo any clues before I toss out this pan ( I am very mad at it). Thanks
Hmmm, what kind of grade is the metal it's made from? Looks kinda flimsy to me. I know that I have my best results from good quality (expensive!) tins. I think the thinner metals encourage the edges to cook faster than the middle, and although the middle looks done, it's still quite delicate and falls when it cools. I believe that chocolate cakes are a real pain for doing this too, more than any other type of cake! I know all my fallen cakes have been chocolate, maybe it's to do with the chemistry of the chocolate in the cake, I don't know 
! Have you tried to bake any other kind of cake in it? I'm not much help - sorry!
Forgot to say, cake still looks very yummy - I'd eat it!
Thanks, no I haven't tried any other flavor, it's a pretty sturdy pan it's a Wilton pan. But the cake fell before it even got done. I may give it one more chance with another flavor cake. Thanks a bunch
I have this pan, and have used it a few times... never have had a problem... Although I think I've always used white cake (mix). Are you using a homemade batter or mix?
I was using DH with the cake mix extender, this so far is the only pan by Wilton I am having a problem with, thanks so much
I would add 10 more minutes to the bake time. You might also consider baking at 330 instead of 325. This phenomenon sometimes happens to me with regular sheet pans too. Can't explain it, can only adjust for it!
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