Why Can't I Make A Cake Larger Than 9" W/out It Falling
Decorating By Ishi Updated 11 Nov 2006 , 5:21am by Ishi
I am so frustrated! Tonight I am making my first 10" cake and I'm using the recipe on this site for Durable Cake for 3D and weddings. I am at a high altitude here in UT but I'm not sure if that's the problem. I cooked the first layer at 350 (with an inverted flower nail in the middle) for about 35 minutes and it was still jiggly in the middle so I lowered the temp to 325 and cooked for another 10 min. It was starting to get a bit saggy in the middle but there was nothing I could do at this point! It just gradually sunk little by little and now I've got a cake that I've got to take 1/2 inch off the top just to level it! How am I supposed to decorate cakes if I can't even bake them right!?
Please help! I still have to bake the next layer. What should I do differently?
*alicia*
I'm not really sure, especially since I don't know anything about high altitude...I'm down here in New Orleans, about 8 feet below sea level. LOL 
I sometimes have a problem with a cake taking much longer than usual to bake, but they always come out very moist once they're done.
I once had a cake sink when I baked for the first time in the Wilton Soccer ball pan. The only reason I can think this happened is because I opened the oven too soon (my husband had shut off the timer by mistake, and I had no idea how much time had elapsed!)
Sorry I don't have any answers but I look forward to seeing what others have to say. Good luck!
What depth is the pan?? 2" or 3"
Falling can come from many things
-Letting too much heat by peaking
-Not cooked all the way through
I am not familar with hight altitude baking at all.
I bake in 3" deep pans and a 10" cake takes me about 1 hour and 10-15 minutes at 350*
I know that many cake mixes say to modify the recipe a bit for high altitude. I think that the problem is that the cake will rise too much too quickly because the atmospheric pressure is lower. (and then fall before the cake is done) Therefore, anything that you can do to slow the rising (e.g. less leavening, less liquid/more flour, lower temperature) should help. Maybe somebody familiar with high-altitude baking will have good advice.
RP
To me it doesn't sound like you are baking it long enough. I'm in Texas and today made two 9" layers side by side in the oven, at 325. It took over 50 minutes for them to bake!
I set the timer for the recipe-required time, then after that I check it. If it is still 'jiggly' that means it's not done, keep baking. I'll set the timer for 5 minutes, then check, 5 more minutes, check again - until the middle springs back lightly when I touch it.
Good luck!
altitude has a lot to do with your cake falling. i live in colorado at 6500feet.i always had problems with cakes falling or not rising.i found a great book called "pie in the sky" bought it at barnes and noble.iam not sure what kind of cake you are using. the book offers adjustments from 2000 feet up to 10000feet. you might need to cut down on sugar and add more flour.
My second layer came out perfect! I cooked it a little longer than 45 min just to be sure it was done before I opened the oven door. I don't think I'm going to have to level this one at all. I just have to remember to bake the larger cakes at a lower temp. Thanks you guys for your help. Boy, the gals (and guys) on here are a wealth of knowledge I've never had a question go unanswered! Ok- I'll just go ahead and say it! I LOVE YOU GUYS!!! 
*alicia*
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