I don't always have this problem but in the past month or so I've been seeing it a lot. I go through my supplies quite frequently so I don't think it can be bad baking powder or baking soda. My cakes bake up just fine and usually when I take them out of the oven they look like they have a pretty good dome on the top but as I leave them sit to cool the middle eventually sinks lower than the edges and this is getting VERY frustraiting.
What can I do to prevent this?
Your oven temperature may be off. (This happens in the blink of an eye, believe me......I've been there, done that, bought the t-shirt.)
Go buy an oven theremometer at Wal-Mart (or Target, or Sears, etc). Check your oven temp and then adjust accordingly! Good Luck!
I am sad and relieved at the same time! Sad for you, that you are expierencing this problem and sad that I do not have the answer. Yet relieved to know that I am not alone with this problem. I just threw away 3 cakes last weekend. All three caved at the end of the baking time. I was ready to sell all my equipment on ebay! I tried the flower nail in the middle with no luck. The temp of the oven could be a problem. Is this a recipe you have used in the past? We believe the problem with my recipe is too much liquid.
I wish you lots of success with the next cake. Please do keep us up to date!
If its not the oven, there might be air in the cake batter, thats makin git rise and then after your done baking it the air is released, I would say the tap the pans on a counter for a while and youll see little air bubbles come up. Also using bake strips (by wilton) they work great, they keep the cake really level while baking. If niether of those work, try in the middle of baking take a tooth pick and poking holes in the cake, not too many just two or three, then 3/4 of the way baking poke more holes. Good luck, keep us posted!
I use the flower nail in the middle too. This is a recipe I've used since I was in high school so its not the recipe. Maybe it was too much liquid.
At least I was smart enough to start the cake tonight and not be in a panic tomorrow night. I'm doing a wedding cake for 220 people and a first communion cake for 120 people and directing the wedding that the cake is for. I don't know how some of you people do it.
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