Center Of Cake Did Not Rise????

Decorating By cathie_shinnick Updated 4 Dec 2008 , 1:50pm by Callyssa

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cathie_shinnick Posted 4 Dec 2008 , 1:36pm
post #1 of 2

Last night for the first time , I make the WASC cake but I used yellow cake. I geased my pan (10" x3") like I always do. Put the wet strips around the pan, like I always do. I baked the cakes at 325 for for an hour, and had to add about 35 more min. The same happened with the 8 " X 3". I have never had a cake not come out flat? Should I have used the cones in the pans? Or is this recipe just for 2" cakes?

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Callyssa Posted 4 Dec 2008 , 1:50pm
post #2 of 2

I only bake 2" cakes, and I use this recipe a lot. I've heard a lot of people have problems with 3" cakes. I would say definitely use bake even strips and either a heating core or flower nails in the center. I think the 3" height is probably the problem. This recipe definitely cooks slower than just a regular boxed mix, but it's a great recipe. I use it as a base for practically all the cakes I've done, just switching the flavors.

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