Pop in a couple of upside-down flower nails (greased).
This is a tip that I picked up from CC, and it works wonders on larger cakes, without leaving a huge hole as per heating cores.
That said, for a 12 x 12, I find I don't need flower nails if I wrap the tin in about 6 thicknesses of newspaper, this slows the cooking down, allowing the centre to cook before the sides get crispy!
Hope that helps!
if the outsides are overdone, and the middle is undercooked, i would suggest lower your oven 25 degrees.
For the larger cakes like 12" i bake 25 degress lower like Kimberly suggested and do the flower nail as well
This may be a silly question, but what is the best placement for the flower nails? I place them in the center and everytime, my center sinks 
This is on my 10" and 12" square and rectangle. I have 2 nails each. Help!!
I must be the new thread killer...everytime I post a question or a reply, the thread goes dead... waaa...no one likes me anymore.... 
This may be a silly question, but what is the best placement for the flower nails? I place them in the center and everytime, my center sinks
This is on my 10" and 12" square and rectangle. I have 2 nails each. Help!!
its funny that you should mention this, because I have often wondered if the placement makes a difference. i place in the center, but i wonder if i placed it elsewhere if that would make a difference
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