How To Bake A Large Cake Without Collapsing
Decorating By manomi Updated 11 Aug 2009 , 5:03am by CakesHeaven
Hi,
I am sure this question has been asked before but I cannot find the topic thru search thats why decided to ask it again. I have to bake a large cake (13*13 square; large by my standard) I want to make sure it does not collapse from the middle as I understand large cakes tend to do so. Can you please let me know how to prevent this.
Thanks in advance!
for baking...use a heat core. if you don't have one, you can use a flower nail.
usually cake recipes that are sturdy are good to work with. i recommend the wasc recipe on this site. i just made this recipe and it is not only delicious, but sturdy.
you can find it by clicking on the recipe tab and typing in wasc...white almond sour creme. 
When I do larger cakes, I use the bake even strip(s) around the pan and at least one flower nail. For a pan 12" or larger, I use between 2 and 3 flower nails. You use the metal flat-topped flower nails. Grease them as you do your pan. Then once pan and nails are greased, I lay my nails in the pan - upside down (flat side on the bottom of the pan and nail end sticking up) - and pour in the batter. The nails will shift around while pouring, but I just slide them (do not pull them out of the batter and stick back in - just SLIDE them through the batter) back to where I want them = evenly spaced near the middle of the pan. Bake cake. After cooling in the pan for 10 minutes, flip the cake onto a cooling rack and pull out the flower nails. There will be a small hole for each nail, but nothing a little buttercream won't hide.
No problem! Good luck. I've had much success doing this.
I just baked three sheet cakes this last week and didn't have any problems using the WASC recipe. I bake my cakes at 300 degrees F which I've found raises nicely and didn't sink any. They do take a little longer but worth the extra few minutes of waiting
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