Raw Springform Cakes?

Decorating By PrincessLieny Updated 15 Oct 2008 , 2:29am by PrincessLieny

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PrincessLieny Posted 14 Oct 2008 , 12:26am
post #1 of 3

Hi All-
I was wondering if anyone can help me on my problem. My sister just got me two springform pans and I used them both today to make two different cakes. I've never used springform pans before btw. The first one, came out undercooked so I pushed it back into the oven for another ten minutes. When I took it out again, Everything was done and the sides top sides looked like they were burned but the middle is still raw. So I put that pan aside thinking it had a poblem and used the second springform pan. Same thing happened. I don't know why my cakes are all cooked and good but the middle of the cake is still raw. I had to toss that one and just make a cake in my regular old pan. If anyone can help me understand why it didn't cook evenly, it would be so much aprreciated. Thank you in advanced.

-Princess Lieny

2 replies
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SugarFrosted Posted 14 Oct 2008 , 7:36am
post #2 of 3

Welcome to CC! Congrats on making your first post!

What was your oven temp? Perhaps it's too high?
Most pans are 2" deep, springforms are usually 3" aren't they?

1. Get an oven thermometer to double check the temp
2. Lower the temp to 325F and bake a bit longer
3. Use bake-even strips on the cake pan (well worth the money, imo)
4. Many here would suggest putting a flower nail in the bottom of the pan, before you add the batter, to help the center bake more evenly.

You'll be amazed at the difference thumbs_up.gif

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PrincessLieny Posted 15 Oct 2008 , 2:29am
post #3 of 3

Thank you for the welcome and the tips!

I will totally try it next time.

I'm kinda new to all the baking so I'm hoping to get better!


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