Whenever I bake a cake (even when I use a flower nail or wrap the pan) and get a huge cracked hump in the middle and end of losing half the recipe in trimmings. My husband is happy about this, but I am not! Should I try baking at a lower temp for longer? Or a longer temp for shorter? or any other ideas?

Bake the cake longer at 325 use cake strips as well

Use well saturated bake even strips. It works wonders for me.

Agreed. I even soak my bake even strips in ice water and bake at 325. Another tip is that when you first take your cake out of the oven, use a towel and press slightly in the center of the cake to eliminate any hump.

i slow bake at 150 degrees celsius (not sure of the conversion but have been told that it is lower than most people use so i am guessing 300? maybe 310?) andi only get a very small 'hump' that i trim using tghis method also means you do not need a flower nail inserted in the cake to bake

It might be worth investing in an oven thermometer. Sounds like your oven is baking too hot. Try reducing your temp to 325.

1. I suggest an oven thermometer to verify what temp you're baking at.

2. Soak your cake strips for 30 minutes prior to use.

3. Bake for 20 minutes at 300 and then increase to 325 for the rest of the baking time.

4. Use homemade cake release: equal parts flour, veg. oil, shortening

I had the same issues and when I did this perfectly flat cakes!!! I even had one raise 1/2 inch above the pan without spilling over!!! I was shocked.

The advice you have been given sounds like it should work. I also wrap my pans and sometimes there's a little hump that I just press down with a cake circle.

The cake release I make is 2 parts shortening and 1 part flour. This mix works very well to. I usually make enough to fill a 3lb. shortening can.

You can also use the flat side of a cookie sheet or other flat surface bigger than the cake. If you press it on as soon as you take the cake out of the oven, it won't stick to the cookie sheet.

Get an oven thermometer. I found that when I set my oven for 325, the temp in the center of the oven ranges from 365 down to 340 before it "kicks back on" to start heating more. So that's 15-40 degrees warmer that I want! The oven is at least 10 years old (we moved in the house 4 years ago, so I'm not sure the exact age), but it won't die on me so I cn justify a new one, LOL!

So using my thermometer, I have learned that I have to set the ovn in the 300-310 range, to end up with an ACTUAL temp of 325 that I want.

I agree with the others that your oven might be running too hot.

Spend a little money and get an oven thermometer at a reputable kitchen or home store. Make sure it can hang or stand in the oven. Place a cookie sheet in the oven, turn it on and to 350 degrees F. Allow it to heat for 20 minutes before standing the thermometer in the center of the cookie sheet. Turn the light on, and watch the thermometer through the window. Check it every 10 minutes for at least 30 minutes.

If you find that the oven is running hot, you can call a professional in to re-calibrate the thermostat and control knob.

Theresa

Another tip from cake central:

Bake at 325 and DON'T grease the sides of the pans!
Works great every time!!

Are you tapping the pan on the counter to get the air bubbles out before you bake? This makes a big difference for me when I do cakes.

I do the grease the sides and highly recommend it. Just use that release I gave you and you'll be fine. (My cakes baked to 2" perfectly!)

And check your oven temp. I was having all kinds of problems with foods not cooking, got an oven thermometer and discovered it was cooking 35 degrees too low! No wonder nothing was cooking in the time it was supposed to.

great tips on this thread... will have to print this one!!

If you overbeat the batter, it will cause it to become too elasten. This can also cause huge hump tops on your cakes. I never beat until all lumps are gone. I beat until well incorporated. Don't worry, the lumps will bake out, and it also makes for a great, moist cake. Tapping the pans on the counter until bubbles disappear, and wrapping with bake strips make perfectly flat tops for me.

Do you fill the pan 1/2 full or 2/3 full?

Thanks for all the tips and info

I learned from another thread about this that greasing the sides of the pan keeps the cake from rising up the sides because the grease makes the batter slip down. After it's baked, just run a knife around the side to release the cake. Since the bottom of the pan is greased, the cake comes right out.

Try it! And don't forget to bake it at 325 degrees and it will take a little longer.

I just found out that the Wilton 9" pans that we have at our house are 1.5" tall.

...

Is that a problem or am I freaking out over nothing?

junny, yes you can you a little at a time, We use a brush to put it on with,about 2 inches wide. We keep it in the refrigerator when not in use. It comes to room temperature very quickly. It's wonderful and brushing it on saves so much mess.

sandeeb