Not sure about anyone else out in cake land, but I always "sweat" about whether or not my cakes are well cooked to the center. I've never had one that wasn't and I always bake with the nail in the center etc... Today, I had to decorate a very moist carrot cake that I wanted to make sure of, so I took my apple corer out and pulled a "plug" from the center of the cake. Satisfied myself it was ok, replaced the plug, iced the cake and no one will ever know....Thought I'd share that little tip in case others have teh same fears 
That is such a good idea. Who woulda known to use that for that. Thanks for sharing.
The best way to check if a cake is done is to insert a thermometer in the centre & if it reads 195 degrees F,it is fully cooked. Learned this from a culinary instructor.
Perhaps a stupid question - but would a candy thermometer work? Is that what you mean?
That is such a great idea-I have used a paring knife and cut a little tiny circle about an inch or so deep to check because I couldn't think of a better way to check. Who would have thought an apple corer ? Well, I guess you did. Thanks for the tip. Now, I have to buy myself an apple corer.
The best way to check if a cake is done is to insert a thermometer in the centre & if it reads 195 degrees F,it is fully cooked. Learned this from a culinary instructor.
Another awesome tip. Thanks Limpy. I was wondering if different cakes are considered cooked at different temps though (ie chocolate vs white vs pound etc). I'm assuming 195 is a good rule of thumb to go by either way.
http://www.wikihow.com/Test-a-Cake-to-See-if-it-is-Done
Thank you, I had to print it out for my records.
The best way to check if a cake is done is to insert a thermometer in the centre & if it reads 195 degrees F,it is fully cooked. Learned this from a culinary instructor.
I've thought about doing this, but wasn't sure about the proper temp. Thanks for sharing the great advice!
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