I was making some white cake layers yesterday and had some troubles with the outsides getting finished before the centers. I have an oven thermometer and the temperature was right on and I have made this recipe before without any problems. I'm wondering if maybe my eggs/milk were not close enough to room temperature. Would this cause this problem? The only other thing I did differently was to have 2 pans in the oven at one time - 10" squares so they are pretty close but I staggered them and made sure that they could get circulation around all sides.
Please help - I'm frustrated!
It sounds to me like you did over fill your oven. I would put a flower nail or a heating core in the middle of each-that'll get the temperature of the middle up faster to cook more like the sides. Or put wet towels or baking strips around the pans to cool down the sides. That'll also help get even cooking. Or just give it more time because you have more stuff in the oven.
I had a flower nail in the center of each pan. I would use the baking strips but I have to use 2 on each pan and then they get really bulky and make even less room in the oven. I was just rationalizing in my head that it takes longer for the heat to reach the middle of the cake and if the ingredients are chilly it would take even longer for the centers to cook. I really just want to avoid making 18 layers individually instead of by 2s!
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