Hi everyone, hope you can help.
I'm making a square cake using a recipe I have used many times for a round cake, yet when I bake it in a square tin it never holds it's shape. As soon as it's out the tin the sides collapse and the middle goes crumbly and just generally looks deflated (the best description I can think of looking at it!) Do you have any tips? I'm baffled as why I have this problem when the only thing I change is the tin shape?
Many thanks in advance 
I never had any problems using different sized tins with the same batter. My only thought is the tin it's self. Maybe there is something different about it? Also, a 10"R and 10" sq hold different amount of batter. You need about 1/2 again more batter in the sq pan than the round.
There can be a few things going on.
1. It is possible that your cake is not baked all the way. If the middle is sinking, you will need to bake the cake a little longer. Try using a baking rod to get the middle of the cake to be evenly. You can find them here:https://www.amazon.com/Ateco-1449-Cake-Heating-Core/dp/B0061UGRIC/ref=sr_1_1?ie=UTF8&qid=1476325005&sr=8-1&keywords=heating+core .
In addition to the heating cores, you can also wrap the square pans with aluminum foil. I like to take a strip of foil and fold it down the be the same height at the pan. I then wrap the pan with the foil. This will help protect the sides of your cake while the middle bakes. You can buy baking strips also; https://www.amazon.com/Regency-RW002-Evenbake-Cake-Strips/dp/B000I1UXUI/ref=sr_1_1?ie=UTF8&qid=1476325259&sr=8-1&keywords=baking+strips
2. You are covering the cake to quickly. Some times if you cover a cake when it is warm, it will lose its shape. This is rare but it does happen.
3. When you are pouring batter into the pan, make sure the batter is spread into the corners and sides well.
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