Why Do My Cake's Keep Sinking?

Decorating By mommapaul3 Updated 5 Aug 2008 , 8:47pm by mommapaul3

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mommapaul3 Posted 2 Aug 2008 , 11:30pm
post #1 of 5

Every time I make the WASC cake it sinks in the middle. I love the taste of this cake, but it's very frustrating when I have to cut so much off to make it level. I've tried changing the baking temps and times but it always turns out the same. Any ideas?

4 replies
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JoAnnB Posted 3 Aug 2008 , 2:51am
post #2 of 5

It is a fairly moist, dense cake batter. It will help if you use an inverted flower nail as a heating core. it will help cook the center even with the outsides. You can also use bake even strips (wet strips around the cake pan, or even both.

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JanH Posted 3 Aug 2008 , 7:55am
post #3 of 5

I've never had a problem with any flavor of WASC cake sinking; I use DH cake mixes and use both flower nails and bake-even strips as JoAnn recommended.

Here are some cake trouble shooting charts which might be helpful:





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SpudCake Posted 5 Aug 2008 , 4:42pm
post #4 of 5

I used to have that problem with sinking. Do not open the oven door while it is cooking. I finally have a good idea of how long it takes them to cook. I set my timer for 1 hr. 10 min at 325 degrees and don't open until it's done. Also, I usually use a flower nail for anything over 10 inches but this weekend I cooked a 12 inch with no nail and had no problems.

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mommapaul3 Posted 5 Aug 2008 , 8:47pm
post #5 of 5

Thanks for all the replies. I actually do use a heating core or flower nail and the bake even strips. When I use a core, it cooks up fine in the middle, but then there's a sunken ring all the way around. I've tried baking at 325, 350, and 375 and it's the same every time. Just happened again yesterday. I may just have to give up on this one - I really HATE to do that since everybody loves this cake.

I wonder if the problem is that I live at a fairly high elevation. How would I compensate for that?

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