I need to know what I am doing wrong. I just finished baking a couple of cakes and they were awful. I used a box cake mix(DH). I made a 6 inch round which I would think at 350 would be done after 30 minutes but it was still like water in the middle. I used the bake even strip around it.
My other cake was a 12" round and it took forever to cook, bake even strip around that one too. I let it sit for about 15 minutes and turned it over with my cooling rack and the bottom fell off! the bottom was stuck to the pan and it was all runny.
Should I not use the bake even strips or should I cook at a higher temp?
Also when the cake is finally done and I tort the cake it's like jelly in the middle.
I don't know what to do, please help 
TIA
that's really strange... i've never used the bake evens, only the flower nail as a heat core, so the only two things i can think of are:
1. did you overfill your pans? sometimes when i deliberately overfill my pans, i have to reduce the temp to 325 and almost double to bake time
2. have you checked your oven temp with a thermometer? perhaps your element has malfunctioned? you can use a meat or candy thermometer to check the actual heat of your oven versus the temp that you set.
good luck!
I had this problem when I used my six inch for the first time. I had to cook it for what seemed like forever. Don't turn up the temperature, you just need to cook it longer. I think I had my six inch in the oven for 45 minutes, I kept checking it with a toothpick in the middle until there was no liquid and no mushy batter on it. Be patient.
Are you following the box directions exactly or adding other things? I've never used the bake even strips so I'm not sure if those could cause any problem or not. It could also be that your oven temperature is off and what you think is 350* is actually lower. Are other foods cooking at a normal rate and it's just the cake that's weird? If other things take longer than usual too I would say it's the oven. That was my first thought, but if it's only the cake that's taking longer, then it must be the cake somehow..
Sorry I can't help more, I'm kind of at a loss..
I need to know what I am doing wrong. I just finished baking a couple of cakes and they were awful. I used a box cake mix(DH). I made a 6 inch round which I would think at 350 would be done after 30 minutes but it was still like water in the middle. I used the bake even strip around it.
My other cake was a 12" round and it took forever to cook, bake even strip around that one too. I let it sit for about 15 minutes and turned it over with my cooling rack and the bottom fell off! the bottom was stuck to the pan and it was all runny.
Should I not use the bake even strips or should I cook at a higher temp?
Also when the cake is finally done and I tort the cake it's like jelly in the middle.
I don't know what to do, please help
TIA
Check out the forum entitled "ANYONE HAVING PROBLEMS WITH DH CAKE MIX" -- it's up to 8 pages already, but you're obviously NOT the only person with this problem. 
The prevailing theory is that DH has changed/altered their mix in some way. They are apparently claiming that "taste testers" approved the changes and liked the new formula better, but it seems it's no longer "decorator approved". 
Even Wilton has pulled their stamp of approval from the product. You may find some assistance there.
Hope this is helplful to you. Best of Luck.
Odessa
I didn't add anyting to the mix it was just plain mix. I do have the oven thermometer in there. I have to set me oven at 355 to get a real 350 degrees.
jillchap - Maybe I will try reducing the heat. I do like to over fill the 6" pans simply so I can level them right in the pan & torte them and give them away for free.
But the other sizes I don't overfill. I just get a soggy mess.
aobodessa - I will check the other thread and see what others have discovered.
Thanks everyone!
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