HI all
this is my first time posting but Ive been loorking for several months.
Ive been an avid baker for at least 6 years or so (im almost 26).
anyway ive had this problem happen a couple of times with different recipes- but not all the time.
I was hoping you could help me figure out what the deciding factor is.
Ive made great fluffy cakes that are perfect when I take them out of the oven, but then as they start to cool the centers begin to sink- not a whole lot but enough to were the edges are still nice and tall were they were originally, but the center has sunk enough that the top isnt rounded or even flat anymore.
Just a bit of sinkage.
what do I do to stop the sinking?? am I taking it out too soon? cooling it too quickly??
They are raw, mushy or sticky inside- they just sink a bit
thanks for all the help.
Im addicted to this site
I find that when that happens, I just need to bake them for a few mintues more, even if the middles seem pretty firm to the touch when you check them.
Different recipes have varying cooking times even if you are baking in the same size/shape pans.
Welcome to posting here on CC - be careful, it is SO addicting. 
Here's a cake troubleshooting chart that might be helpful:
http://www.joyofbaking.com/ButterCakeTroubleshooting.html
HTH
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