Help! Why Can't I Bake Bowl-Shaped Cakes!!!!!

Decorating By babyqueen Updated 14 Jun 2007 , 1:32pm by Kayakado

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babyqueen Posted 14 Jun 2007 , 1:57am
post #1 of 4

I have a question, why is it that everytime I bake using any pound cake/ scratch recipes they come out terrible in the sports ball pan or any dome shaped pan? They cook too much on the outside, and are raw on the inside? I can make them perfect with Betty Crocker! I hate using yellow cake mix, so I made a ball for my husband, and we can only eat one side. It is going to taste bad I'm sure, and the other half I had to gut because it wasn't cooked at all!!! Even though it looked more than cooked and the skewer came out clean.
I'm confused, and upset because I want to start a business once I get back to Australia, and I can't even bake a cake!!! icon_cry.gif

3 replies
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fooby Posted 14 Jun 2007 , 2:18am
post #2 of 4

At what temperature do you bake with? I bake at 325 when I use the sports ball pan and it always comes out perfect.

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babyqueen Posted 14 Jun 2007 , 2:23am
post #3 of 4

I baked it at 350 like all my cakes. I do the same for Betty Crocker. I wonder why it would act differently?

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Kayakado Posted 14 Jun 2007 , 1:32pm
post #4 of 4

I put a flower nail in the bottom of my sports ball pan and wrap the top edge in tin foil that goes around the edge and covers about an inch of the top of the cake edge.

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