I'm having a problem with my 10" cake centers not baking completely. If I leave the cake in longer to bake all the way, the sides will dry up. I have tried adding the flower nails in the center and also the baking strips around the pan and I can never get it right. Any suggestions as to what I'm doing wrong?
Hi Again Debbie... I'm baking at 300 degrees for about 50 minutes... I read somewhere that if you have a convection oven, you should always bake with the temperature lower than the usual 350. Do you think I should try baking at 325? How many flower nails do you use? I have been using 4 of them thinking the more, the better it will bake.
I use a convection oven and do not have any issues getting 10" cakes to bake evenly without a flower nail. I bake at 300 - 325 but it takes longer than 50 minutes for mine to bake. The edges are fine. I don't use the baking strips either. My pans are also 3 inches deep. I have only ever used a flower nail in my 16 inch pan and then I only used 1 nail and it worked perfectly. I think 4 may be an issue, but I hope someone else can answer that. Has this been happening or a sudden change? Just wondering if it has to do with technique or the cake texture (flavor) or ingredients, etc.
Quote by @%username% on %date%
%body%