Sides Of Pans Want To Burn Before Center Of Cake Is Done

Baking By TeresaSimmons Updated 27 Oct 2010 , 1:54am by indydebi

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TeresaSimmons Posted 26 Oct 2010 , 7:06pm
post #1 of 6

making a 3/4 sheet seems like sides of cakes want to almost burn before center is done? any suggestions have oven on 325

5 replies
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Apti Posted 26 Oct 2010 , 7:27pm
post #2 of 6

Teresa, Welcome to CC! I am a fairly new hobby baker and went thru the same thing. I now make my larger cakes with the Wilton Bake Even strips AND a metal Wilton flower nail. The damp Bake Even strips will allow the edges to cook just like the center of the cake and will help enormously to eliminate the "dome" in the middle of the cake. The metal flower nail will allow the center to cook evenly because of the distributed heat from the nail. I'll attach a few links so you can see the techniques.

Flower nail pictorial link:

Bake even strips link:

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cakestars Posted 26 Oct 2010 , 7:41pm
post #3 of 6

I use flower nails too...they work like a charm!

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cakesmart Posted 26 Oct 2010 , 7:46pm
post #4 of 6

Ditto on the flower nail and bake even strips...I use them all the time.

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mandice Posted 26 Oct 2010 , 7:59pm
post #5 of 6

sorry i hijack this, but i figure my question is kinda relevant icon_smile.gif

i use the bake strips and the nail too and but sometimes i find on my bigger cakes (10inch and up) i still struggle a little.

i take the strips off about 40 mins into baking because the last time i left it on for the entire time, it took wayyyyyyyyy too long to finish. and i rotate every 15 minutes.

does anyone else do this too? or is it just my uber old oven that screws me up? seems to work okay this way for my 6 and 8inch rounds..

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indydebi Posted 27 Oct 2010 , 1:54am
post #6 of 6

First, what is a 3/4 sheet? (12x18 is half sheet; 18x24 is full) icon_confused.gif

I am a baking strip baker and I reduce the temp. yes, it will take longer because you're reduced the oven temp. Here's the science behind how and why they work:

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