AHey everyone! New to the group, but was looking for some help! Recently I can't seem to get my cakes to cook properly! I haven't changed the mixture or anything! Have tried cooking them at 140 and 160 and 180 too! My mixture is 150 butter sugar and sr flour and 3 eggs and I just double etc to make a mixture suited to fit the tin! Don't know what to do? As if I keep them in the oven they are going rock solid but If I take them out they won't have cooked through the middle? Any help you could give to try out? Thanks xx
Put an inverted metal flower nail in the middle of the batter before you cook the cake. Also, try bake-even strips. (or wrap a cut-up damp towel pinned around the sides of the pan.) Works like a charm to even out the heat. It's getting too hot on the outside and not hitting the inside.