Hi everyone,
I made my first attempt at baking a 12" square cake last night and it went a little wrong.
The recipe (chocolate cake) said to bake for an hour at 180'C, but I put it in at 160'C because the recipe was for a 6" round cake.
The edges were crunchy and the middle undercooked (I realised this after it started to cool, so stuck it back in a slow oven to try and cook it a little more).
Any suggestions for how to do it better next time?
Thanks,
Emma
I always use the bake even strips around the pan and bake at 325 degrees Fahrenheit (sorry, don't know the conversion off the top of my head for Celsius) If the pan is especially deep (my square pans are 3" deep instead of 2") I also use 1 or 2 greased and floured flower nails.
I just made 2-12" square cakes! I needed a large sheet cake. Anyway, I put a flower nail in the middle of mine while baking at 325 degrees F (sorry, don't know what that is in celsius) and they came out great. The middle was cooked, the outsides weren't too crusty (I used the WASC cake recipe). The only leveling I ended up doing was to get the 2 cakes the same exact height since they were put side by side to form one big cake. I've never tried the bake even strips.
I always use the bake even strips around the pan and bake at 325 degrees Fahrenheit (sorry, don't know the conversion off the top of my head for Celsius) If the pan is especially deep (my are 3" deep instead of 2") I also use 1 or 2 greased and floured flower nails.
I do these as well, bake even strips, bake at 325 with flower nails for 10" or bigger pans - really helps bake cakes evenly
Sorry if this sounds silly, but what is a flower nail and how does it work?
Here is how it looks: http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=1420
It is used to make flowers but can also be used as a heating element on big cakes. As it is metal, it conducts heat so when placed in the center of big cakes, this allows for more even baking.
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