Decorating By bafishr Updated 16 Dec 2008 , 3:47am by diane706

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bafishr Posted 15 Dec 2008 , 9:56pm
post #1 of 11

I have attempted three cakes in the soccer ball pan. All three have fallen. Not just fallen they aren't cooked all the way icon_cry.gificon_mad.giftapedshut.gif The first two recipes were from the Cake Dr., Almond Cream Cheese, the last was just a regular recipe. The second cake I tried using the flower nail but it also fell. I did have one that turned out right.

These need to be done by Wednesday icon_mad.gif

Any ideas as to what could be causing the problem?

Thanks ya'll

10 replies
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-K8memphis Posted 15 Dec 2008 , 10:06pm
post #2 of 11

You could use the pan as your guide. Take baked cake and layer it in the pan sandwiched together with icing.

Or bake a short layer in there & bake round cakes and stack those all up--trim a bit as necessary.

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TinkerB Posted 15 Dec 2008 , 10:08pm
post #3 of 11

This may or maynot be the reason your cakes is dropping, but are you opening your oven door often to check on the cake? If so keep the door shut & just peek through the window. I very, very gently jiggle my oven to see if the batter still jiggles in the center if so I don't open to check with a toothpick until it has stopped jiggling. The temp drop when opening the door can make the cake drop...

someone may have a more scientific answer for you & I'd love to hear it myself!

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Galler Posted 15 Dec 2008 , 10:08pm
post #4 of 11

I know some people think it is cheating to use a box mix but I used a Duncan Hines chocolate cake and the flower nail trick for mine and it worked great.

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JenniferMI Posted 15 Dec 2008 , 10:16pm
post #5 of 11

I use not nail and a cake mix, works fine. Not sure what you are doing, but it could be the recipe.

Jen icon_smile.gif

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bafishr Posted 15 Dec 2008 , 10:27pm
post #6 of 11

I'm not opening the door until the last five min. icon_wink.gif It isn't cooking in the middle, but the edges are cooking. Can;t figure out why one turned out but three didn't icon_cry.gif

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mbt4955 Posted 15 Dec 2008 , 10:38pm
post #7 of 11

Is that the same as the sports ball pan? I have found that my cakes have to bake a LOT longer than they would in a normal pan. The outside is really cooked and the middle is still runny, but the middle finally catches up. Mine are usually a little over filled, so I am cutting off the top edges anyway.

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TinkerB Posted 16 Dec 2008 , 1:24am
post #8 of 11

Okay, I'm feelin' for you! I know you need these for wed - So, I did a quick search on Wilton and found this thread

In a nutshell what I've learned - if you use "spray" to grease you pans the sides will harden & cook faster. Try greasing with shortening & then flour. Another culprit - overfilling pan. Since this is the ball pan it is possible that it will take much longer to bake than what is called for in the recipe - did the pan itself come with any suggested times?

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icer101 Posted 16 Dec 2008 , 1:39am
post #9 of 11

none of us should feel guilty if we use box mix... i use box mix.... box mix extenders.. and from scratch... i have baked some terrible cakes from scratch.. went right by the directions... so dry , couldn,t be eaten.. fell apart. after decorating it... so embarassed.... some clients like box mix better. some ask for scratch.... so many say .. do what you want.. i think you should bake your cake a lilttle longer... and maybe on lower heat... that is what i do..

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kakeladi Posted 16 Dec 2008 , 2:22am
post #10 of 11

It sounds to me like your oven might not be working properly.
Are you using a thermoter inside to check the temp? Don't rely on the 'dial' as many ovens are off. If it is electric one of your elements could be burned outl.

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diane706 Posted 16 Dec 2008 , 3:47am
post #11 of 11

Have you tried using pound cake?

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