Please Help?? What Is The Trick To Baking With 3" Deep

Decorating By sweettooth622 Updated 14 Dec 2009 , 2:02am by sweettooth622

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sweettooth622 Posted 11 Dec 2009 , 6:41am
post #1 of 7

I'm sorry if this seems like a stupid question, but I just tried baking with 3" deep cake pans for the first time tonight and the first cake I pulled out of the oven (10" round) LOOKED fine on the top, and the cake tester came out clean when I inserted it, BUT after it cooled for a bit and I flipped it over onto the cooling rack, the bottom caved in and it looked like a doughnut! icon_cry.gif The center of the cake was not cooked at all.

I used the straps around the outside of the pan, but I'm wondering if they should be wider...?? Mine are for 2" deep pans.

I did an 8" cake too, and had the same result, only with the 8" I used a flour nail in addition to the straps (I only have one flour nail) but it didn't help at all.

Is there a trick or should I have just cooked them longer? or Reduced the temp or raised it?

Any help would be SO appreciated!

6 replies
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SugarNSpiceDiva Posted 11 Dec 2009 , 6:56am
post #2 of 7

Hi MamaLlapitan622!!

Thats def not a stupid question IMO. I'm not an expert, but I use 3" pans and don't have a problem.

Maybe THIS is a stupid question, but did you wet the strips before you put them around the pans? I think its the moisture from them that helps the cake bake evenly.

Also, do you have an oven thermometer? Maybe your oven is baking a little low.

I'm sorry. Wish I could help more. Maybe some more experienced bakers will chime in for ya. Good luck!

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CandyCU Posted 11 Dec 2009 , 7:18am
post #3 of 7

Hi MamaLlapitan622,

No, not a stupid question! I'm still a newbie though I've had a similar problem to this als.

All I did was invest in a good oven thermometer, lowered the cooking temperature and increased the cooking time - trial and error really.

HTH! Happy baking!


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Cakepro Posted 11 Dec 2009 , 8:54am
post #4 of 7

Cakes baked in 3" deep pans should have wet strips and a temp of 325. An 8" round, 3" deep cake will take approx 55 mins to bake.

Don't go opening the oven door to re-arrange the pans or anything like that, as you'll lose a lot of heat. Be patient, grasshopper, and check the cake around the 45 minute mark.

An oven thermometer is an invaluable tool. Your oven may be way off.

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zdebssweetsj Posted 11 Dec 2009 , 9:22am
post #5 of 7

I've started using flower nails in the bottom of my pans this will help distribute your heat or you can use a heat core in the larger pans. To stablize the nail I insert it into a piece of parchment paper,spray pans and nail with bakers joy.

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VannaD Posted 11 Dec 2009 , 4:28pm
post #6 of 7

All my pan are 3 in deep,I bake in my 10 in all the time and i have never used a heating core or flower nail. Bake it at 325, and i usually check it at 50 minutes, although most times it takes a little longer. I bake from a mix, and my rule is anytime i use more than 1 box, i turn the oven down to 325, 1 mix or less, and i turn the oven up to 350. I hope this helps good luck!

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sweettooth622 Posted 14 Dec 2009 , 2:02am
post #7 of 7

Thank you all for your replies icon_biggrin.gif . Yes, I did wet the strips before placing them on the pans and no I don't have an oven thermometer. I think I need to get me one a.s.a.p.
And I also see some practice cakes in my immediate future as well icon_lol.gif
Thanks again!

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