I'm at the parents' house housesitting and wanted to make a cake for my dad's birthday and surprise him with it when they come home from their vacation. Last night I baked 2 8x2" round cakes in my parents' oven. I did everything I normally do at home (use the extender recipe, bake at 325, used the bake even strips, etc) and when I checked both cakes after an hour, the cake on the right side was done while the cake on the left side was still gooey. So I took the cake on the right out and left the other cake in for another 10 minutes. The first cake came out fine without any problems. The second cake was a little more troublesome. I leveled the 2nd cake while it was still in the pan by using a serated knife and it made the cake crumbly and when I took it out of the pan, it stuck a little bit on the sides and I lost a little bit of cake (though nothing too major). Also when comparing the two cakes, the first one is a nice light golden brown while the other one is more pale in comparison. I just want to make sure if the 2nd cake will be okay to use.
Just check it in several places to be sure it's done all over and it should be okay. It sounds like your mother's oven is the problem. If you cook one there again, bake one layer at the time.
Thanks for the replies. My parents' oven is probably 10-15 years old. I'll try to remember to mention it to them when they get back. After baking the 2nd layer, I did check it in several places to make sure it was cooked. I was just caught a little off guard with the difference in color.
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