How long does it usually take to bake a 14" round? I am coming up on 1 hour and 45 minutes and it is still wet in the center, but the top has rounded and has a hard crust.
What is your oven temperature and are you using a flower nail in the middle?
Here is a nice little guide for oven temp, batter per 2" pan, and length of time to bake : http://www.wilton.com/cakes/making-cakes/baking-serving-guide.cfm
Thank you for the link! I am using the WASC recipe, so I had it at 300 for 30 min, and ever since then it has been at 325.
I can't believe I forgot the flower nail! I haven't baked for over a year after having a baby, and I am out of practice for sure. It is for a friend's baby shower in 3 hours. I don't even know if it is going to cool in time at this point. This is so embarrassing because I love to put a lot of detail into my cakes, but this is going to be thrown together.
Toss it in the freezer maybe to help it cool down? Good luck!
Thanks again for the help. I did end up having to freeze it to speed up the cooling. It is not even lose to what I had in my head, but I am glad it came out semi-decent. :)
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