Does anyone know of a chart or guide in baking times for cake pans that are 3" deep? I tried following the directions that came with the 8 x 3 pan, but my cakes fail to cook in the center and require almost 40 more minutes in the even, no matter the recipe.
Here's a Wilton chart for cake prepartion and serving:
(Inlcudes amount of cake batter per pan, how long to cook and at what temperature, and more.)
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
I've found that pudding added cake recipes seem to take forever in the 3" pans.
The use of several inverted flower nails or a baking core has helped me. Also be sure you're not overfilling your pans.
HTH
P.S. Make sure your oven is keeping the correct temperature. (Can purchase an oven temperature gauge at Wal-Mart, etc.)
http://www.wilton.com/wedding/cakeinfo/cakedata.cfm
this should help, scroll down to the size and shape of pan you have.
are you using a heating core or an inverted flower nail in center of pan? Also using baking strips around the pan and lowering the temperature to 325 helps.
Well, I've tried so many recipes and the same thing keeps happening. I don't use the core for the 8" pan but I think I'll try the flower nail. I'm definitely buying an oven thermometer! I have a feeling this may be the problem. I was thinking about the magic strips- are the Wilton ones okay? Do most of you prefer baking in 2" deep pans- maybe I shouldn't bother with the 3"deep since it's not going well 
Thanks so much for the advice!
Quote by @%username% on %date%
%body%