Under Baked Cake???

Decorating By dtmc Updated 21 Jun 2007 , 6:22pm by miriel

dtmc Cake Central Cake Decorator Profile
dtmc Posted 21 Jun 2007 , 5:34pm
post #1 of 5

Hi all...

I have a question. I baked a cake in my 9x9x3 square pan for over an hour. I even checked it with the tooth pick and it came out clean. I let the cake sit and cool and even took it out of the pan after 20 min. The bottom was cooked and the sides, but the center of the cake sank. What do you think happened. This isn't the first time this has happened to me with the particular pan.

Is it because the pan is so deep? Can I salvage my cake?

Help!!! PLEASE...

Thanks

4 replies
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 21 Jun 2007 , 5:47pm
post #2 of 5

You will need to torte the cake to see if it is done in the middle.

For 3" pans, I would strongly recommend using inverted flower nails for heating cores. It will definitely help baking the middles more even, and speed the general baking time.

edited to add: be sure you have a calibrated thermometer in your oven.

dtmc Cake Central Cake Decorator Profile
dtmc Posted 21 Jun 2007 , 5:53pm
post #3 of 5

I have heard of the inverted nail. I think I will try that. I don't think this cake is salvagable. I will just start over. It is so weird that it seems to be this pan that I have problems with.

Thanks

alimonkey Cake Central Cake Decorator Profile
alimonkey Posted 21 Jun 2007 , 5:54pm
post #4 of 5

I would also definitely use a flower nail as a heating core.

Also, for a point of reference, an 8x3" round pan, which is considerably less batter than a 9" square, takes an hour + to bake, so a 9" square would probably need nearly 90 minutes.

miriel Cake Central Cake Decorator Profile
miriel Posted 21 Jun 2007 , 6:22pm
post #5 of 5

Bake even strips will help too.

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