What Would Make My Cake Gummy?
Baking By SpecialtyCakesbyKelli Updated 24 Jun 2010 , 12:41am by dozenredroses
Okay, I baked a lady bug cake the other night. 8" round bottom, and used a stainless bowl to bake the lady bug body. I leveled both of them, and they looked fully cooked when I cut the tops off. Also, used the toothpick for the middle and they both came out clean. So I get a call from the lady saying the whole cake was gummy inside 
. I asked if she kept any of the cake so I could see what was wrong with it (but you know the story...... she threw it all away). I've sold her a cake before with no problems.... so I wouldn't think she would be trying to get a free cake. But I'm at a loss on why the whole cake would be gummy after I trimmed both cakes and they looked fine to me. I baked the cake the night before the party, and finished decorating it early that morning. Needless to say, I offered her a free cake for her next birthday party...... just confused!
Any ideas?
Were they both gummy or just the lady bug? I'm assuming the lady bug is just one layer and anything baked that deep needs a heating core to get the center cooked all the way through. A tooth pick isn't near long enough to go into a cake that deep to check for doneness.
I would figure the same thing.......I baked a Barbie doll cake and torted it......it baked for almost 2 hrs. at 325, I had to put foil over the top to keep it from browning anymore. I put a skewer down through the whole thing until it was clean and yet when I torted the cake it looked gummy throughout the whole center.
I wound up buying the wilton pan with the center rod and that did the trick.
You need SOMETHING down the center of a cake that deep or it just won't bake in the center.
I agree on the bowl cakes.
BTW, the cake is adorable!
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