hi, i'm a newbie to baking and decorating (1 yr experience). I usually bake in 1 pan (3 inches high) and i found that alot of my cake the dense one and the spongy one seem sink in the middle despite me not opening the oven door until almost done, putting in flower nail pin in the middle for pan size 10 inches or larger. i didn't want to spend money buying more pan and i don't have space for pans that don't stack together but i'm thinking now maybe i need to. Is that the reason why alot of professional (?) bakers bake layers of cake in multiple pan (like 3) so that the cake rise properly? otherwise. isn't it more convenient to bake a tall cake and just tort it?
one time i bake a large cake 3 times and they always sink in the middle until i decided to split the batter and bake a thin layer at a time. then it doesn't rise much to sink later. and of course the sinking happens most to my larger cake than the tiny 6" ones.
any advice would be appreciated.
thank you
Here's a Wilton chart for 3" deep cake pans:
http://www.wilton.com/cake/cakeprep/baking/times/party_3inch.cfm
This chart tells you how much batter, and how to bake at what temperature for each pan size.
Here's an article on collaring cake pans:
(If you want to overfill.)
http://www.cakecentral.com/article43-Collaring-Your-Cake-Pans-Make-A-Deeper-Cake.html
Here's a very comprehensive thread on baking and making a stacked/tiered cake:
(Has lots of other useful baking info and tips as well.)
http://forum.cakecentral.com/cake-decorating-ftopicp-2258141-.html
(Disregard topic title.)
HTH
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