Lets see if I can describle this...when I bake cakes it stays level around the rim of the pan about 1in out, then it bubbles up. Why? That makes my edges dry and my middle not-so-done. What did I do wrong?
THank you
Well, the cake next to the pan heats up faster and finishes baking before the middle is done because it is touching the hot sides of the pan. You can try using the Wilton Bake Even strips. They are basically fabric that you soak in cold water and then wrap around the outside of your pan. This keeps the sides from heating up as fast. I've also heard of people using ripped up dish towels or even wet paper towels. You could probably search the forums for more info on this.
Or you can also try to lower your baking temp as well. And if you're using dark coasted pans, I would definitely switch to the aluminum pans.
I was always told that if your cake rises and splits in the middle your temp is too high.
Do you have a oven thermometer? I got one and found my oven (which is new!) was cooking at about 20 degrees higher than the dial said! Since then I have had more success.
Good advice about the aluminium pans too
if you don't have the baking strips, you could cut old towels up into strips...about 3 " diameter and the circumference of your pan...fold the 3" strips so they are about 1 1/2" wide (double layer of towel) and soak the heck out of it in cold water...dont really wring it out too much..should be quite wet but not so it is dripping all over the oven and your counter...
Pin it around the circumference of the pan and your cake will do better....cooks more evenly.
HTH..
mconrey's right. The cake mix near the edge is heating up first and pushing the raw dough up in the middle. Bring down the temp. about 25 degrees then soak and wrap the Magic Strips, (that's what I know them as) material with a silver coating, around pan and secure with a T pin. Bake and you should have success. I use them with every cake and have never had a problem with humps since.
lilbit
how big is your cake? did you try a core or nail?
If you are writing to me, I use all sized and still use the Magic Liners. If my pan is large, I just connect two liners together with T pins and keep wrapping till they meet. If the pan is small I just wrap on top of the first layer. I never cut the strips. I don't know what a core or if you mean the flower nail. What I use is a thick pin in the shape of a T. I guess you could use a regular straight pin if it is long enough. The way you secure it is you meet the beginning of the wrap with the end of the wrap and connect them together with the pin. Hope this makes sense.
Does it do it with all your cakes or ones that you add butter too?
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