HELP!!!!!
EVERYTIME I bake a sheet cake, whether it be a 1/4, 2/3 or 1/2-the cake always rises in the middle and leaves the edges of my cake very thin and crispy. I bake them at 350 for the time allowed. After pouring the batter into the prepared pans, I then use my spatula to "sort of" pull the batter towards the edges and away from the center all around the oan.
What am I doing wrong here? What can I do to get the cake to bake evenly so that I don't have this proble. All of the cake ends up in the middle with hardly any along the edges.
Any help will be apreciated!
Wanda
Use 2 flower nails. Make sure they are greased. They work perfectly and help distribute the heat. Also, I prefer a lower baking temperature when baking larger cakes. They seem to cook more evenly.
Hope that helps.
Angie
One thing I can say you're doing wrong here is you're baking at too high of a temperature. Each Wilton pan comes with a paper liner in it, on the back it has the amount of batter, the cooking temp and time, as well as the approx amount of icing needed to decorate. I ALWAYS follow these directions. I measure out the batter by the cup and add it in, I use 2-4-6 flower nails depending on pan size, and bake for what ever time and temp the paper says to do so for. I check when it's done and if it's not I give it another 5 minutes check again and continue until it's done. 
Hope this helps.
I use 1 or 2 flower nails for a 1/2 sheet and I always bake at 325 and check 5 minutes before they should be done (per the pan instructions). I do have a slight hump in the middle of the cake, but it doesn't sound like it is as bad as yours is.
HTH,
Chelle
It depends on your oven, but 325 works great for me.
Good luck!
Angie
I have wonder that too my self and I have also wondered something eles because when I was in germay I would do full sheet cakes for work and never had that problem didn't even need to put any flower nails in them eather and they would come out pretty level the right color and baked all the way. but then on the other hand the cake mixes may have been using was the right amount for the for a full sheet cake. I do have one pan I have trouble with but I have to figure it out on my own because the directions are in german and don't know german. (got the pans because I never seen a set like them here in the states. ( the guy and gal cakes in my photo's) the pans are heaver than wiltons pans
What I've been doing that seems to make a big improvement is to use Magic Line pans, use a cake mix extender recipe to help fill out the pans more, use bake even strips, and bake cakes at 325 degrees. Another tip I read on here was as soon as the cake comes out of the oven, put plastic wrap over the pan and place something heavy on top of the pan for about 10 minutes and then take the cake out of the pan.
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