Cake Sinking In The Middle... Need Help Now!!
Decorating By jessi01 Updated 10 Jun 2007 , 3:40am by justapieceacake
I used to have this problem too. I did the whole flower nail business, but that wasn't my problem. First off DO NOT mix the batter any more than you have to to incorporate the flower. This develops the gluten to quickly. And if you can't help yourself and must open the door to check how the baking is going, don't bang it shut. Try and close it softly. Don't jiggle the cake around while its baking either. HTH
Here is what I do... (I am a newbie so it may not be good advice - LOL) preheat oven to no more than 325 degrees. Then put your cake in the oven... when you can smell - time to turn it - then once you smell it again - it is done.
I never use a nail and I never use baking strips (got tired of sticking myself with safety pins, plus they are a pain my !@#$ - LOL)
Lastly, mix for only 2 minutes maybe a few seconds more if chocolate and also put wet ingredients in first so that it mixes well in the 2 minutes instead of having some dry ingredients still in the bottom.
Besides, if the edges are a little hard cut it off - but the moisture of wrapping it as soon as it comes out of the oven - tends to soften the sides.
GOOD LUCK
Hi a quick and simple fix is to cut back on the batter you are using and make the layers less high. If you had a 2 layer cake divide the batter into 3 and make it a 3 layer cake. Another thing you can do for today is cut out the raw part and replace it with some other cake. You might want to try a round cup or small jar to get the diameter the same. Good Luck
Quote by @%username% on %date%
%body%