I have been baking since a very long time ago, and I have always had some troubles because my oven wasn't a very efficient one, but recently I have bought a new one and things are going much better.
My problem is about the rise of the cake, I know that I'm adding the exact amount of baking powder needed, and the cake does rise to quite a good level, but what happens is a few minutes after getting the cake out of the oven, the center's level decreases a little, and the sides go down and the cake ends up looking as some kind of slope cake.
This happens with the different types of cake I'm making, and I would love to know what is that I'm doing wrong.
Do you use baking strips on the outside of your cake pans?
http://www.ebay.com/itm/like/360875112790?lpid=82&chn=ps
On larger that 8" pans I also use a rose nail or baking core. Both will get you a more even rise. Maybe help with the settling you seem to be experiencing.
Also I bake all my cakes and cupcakes at 325 instead of the usual 350.
Quote by @GoWildCakes on 1 day ago
Do you use baking strips on the outside of your cake pans?
http://www.ebay.com/itm/like/360875112790?lpid=82&chn=ps
On larger that 8" pans I also use a rose nail or baking core. Both will get you a more even rise. Maybe help with the settling you seem to be experiencing.
Also I bake all my cakes and cupcakes at 325 instead of the usual 350.
Baking at 325, regardless of Pan size? Hmmm...i wonder if i should do that. Mostly because i find the top part kinda gets hard. I do use baking strips..never bake without them. Gonna try the 325 thing.
try using a little bit less batter in the pan -- if these are these all scratch cakes you might need to regroup on some new recipes -- and if the top gets hard you might be over baking --
best to you
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