I'm finding with larger size cakes - 12 inch, etc....that they are taking a while to cook in the center and starting to burn on the outside. I bake at 350
Should I lower the temp to 325 and bake longer??? If it makes a difference I use the cake recipe with extra egg and pudding.
Any thoughts?
Are you wrapping the pan with anything? I use wet dishtowels wrapped around and clipped with soaked wooden clothespins and that has helped a lot.
no, I use the magicline pans which seem to be great with the smaller sizes, but don't seem to work so well with 12 and above. I do use a flower nail in the middle, but it still takes longer.
no, I use the pans which seem to be great with the smaller sizes, but don't seem to work so well with 12 and above. I do use a flower nail in the middle, but it still takes longer.
Invest in some bake even strips and a heating core.
A lot of people on here swear by the flower nail. I find it's a waste of time.
I use bake strips on all my pans, regardless of size. For anything larger than a 9" round or a 10" square, I use 1-2 flower nails. For the very large round cakes I use a heating core. I bake at 315 degrees in a convection oven - I usually have very evenly baked flat cakes that reuqire little trimming or leveling (I always level, it just helps me not have to take too much off the top).
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