Ok, so I use the strips around my cake pans and have always had a lot of luck with things going well. But, recently, I started filling my pans 2/3'rs full and torteing instead of baking two skinnier layers and stacking them afterwards.

Well, now I'm having trouble with the center of my cakes taking FOREVER to get done. To the point that my tops are getting a little over done and my edges a bit dark. I've put the rose nail upside down in the center, but even that's not helping.

Should I put less batter in the pan? What else can I do??? Any help would be appreciated.

TIA
Pam

What size are your cakes? How long are you baking? Exactly how long is too long? Many variables we need to know to either tell you there's a problem or not. Let us know...

Drop down your baking temperature, that should help.

My most recent example was an 8" square pan. I'm so afraid of burning that I set my timer for a too early time, just to check on it. So, 20 minutes, then I have to add 7-8 minutes at least 3 more times. So, roughly a total of 40 minutes or so. It was red velvet and the top of the cake was a dirty brown color - not completely, but splotchy. I had my oven at 350...I totally had to cut the top of the cake off. Well, some would have come off anyway with leveling...

The other was a 9x13 yellow cake. I can't remember how long it actually went, but it seemed really long.

Maybe the clue is a lower temperature for a longer amount of time?

I'm so used to my convection oven at home. I did cakes for friends and family for about a year and a half. Never had ANY trouble at all. Now, I'm in a local kitchen using an OLD electric stove and selling to the public. So, I'm adapting and having a little trouble.

Thanks so much for the input. I appreciate your time and efforts in helping a newbie learn.

Pam

I bake everything at 325, so I'd lower your temp. That will help it bake more evenly with out browning too much on top.

I'd also probably fill my pans closer to half full.

350 is way too hot. Go down to 325 or even lower if you want.

Thanks so much. I will try that today.

I should have known. On my convection oven at home I baked at 325. What was I thinking????

Waitaminit. With a convection oven I bake at 310-315.

When you say "takes so long" to bake, are you comparing that to what the recipe or what the box says to bake?

Let's say a cake mix says to bake for 30 minutes at 350. If we reduce the temp to 325, it's going to take longer to bake. If we add the baking strips (which 'cools' the cake pan and slows down the baking process) then it's going to take longer to bake.

We can't make all of these adjustments and assume it will still take just 30 minutes to bake. So taking longer is normal. Very normal.

You're ok!

I just had the same thing happen last night. I used the nail and the strips, and baked at 325 after reading some tips here yesterday. I normally bake at 350, so I started with 20 min on the timer, and then set it up 10 min each time after so that I could get the right time down for next time. After about 40 minutes, the sides were pulling away but then center still wasn't done. I just got a new oven, so maybe the temp is off. At least I hope that's it....

One more thing, when I took the cake out of the pan(after about 5 minutes), the pan was really hot still but the nail wasn't....it's inside the cake and still touching the bottom of the pan, I assumed it'd be really hot. Is that odd?

haha I love "Waitaminit"

I was going to suggest using baking strips as well as turning down the temperature.

indydebi - thanks! I guess I didn't mean "Takes to long" to bake, but more that the edges and top were getting done too quickly before the center - even using baking strips and a nail in the center. As it turned out, didn't have to bake today, but will definitely give that oven a turn down later this week...I was SO spoiled with my convection oven at home - baked my cakes wonderfully. Still getting used to this old stove! LOL

Smokey - Not sure about your nail not being hot. I hadn't noticed that with mine. I have trouble turning it out of the pan because the nail is longer than the depth of my pan. Any thoughts on how to do that without mucking up the cake?

My nails are higher too so I use parchment on the bottom of my pan and after I go around the sides with a knife, I just dump it quickly onto the board and the nail pops right out. I also saw where another member turns hers onto a cooling rack so that the nail goes through the slats. She put the rack over the cake, and then turned it over and placed the whole thing onto a basket so that there was space under the rack for the nail to go. She posted pics of the process, but I can't remember what thread they're in.

Smokey - ah...I do what you do, but this last time, the nail went sideways and sorta cut my cake. I thought - there has to be a better way. So, then I just cut a circle around the nail, pulled it out, pulled off the cake plug and put it back. That was okay, but I hated "damaging" the cake like that way.

I bake at 325 all the time. Sometimes I set the pan inside a larger pan if I know it will take longer (pound cakes) because I don't want the edges getting too dark.

The bigger the cake, the more often I use a flower nail or a small can. I take a can the size of a little tomato paste can (I have a Pampered Chef can opener so there are no sharp edges), fill the can with some weight (I use large bolts) and then bake. It really helps. After the cake is baked, the can slides right out. Bolts and can go in the dishwasher for next time. This way the cake bakes evenly and it isn't over done.

I only do that method with larger tiers and only on lower tiers of the cake so there isn't a hole in the middle. Would work well too if you are doing one of those cakes with a vase that goes all the way down through the whole cake with flowers sticking out the top.

When I worked at the bakery, they used a coffee can for large cakes. I don't want a hole that big so I stick with my little tomato paste can. But either way... it works. You don't have to buy anything special.

I'm new to cake decorating. I'm sure this has been posted before. I was having some of the same problem. I discovered that if I used a baking core and baling strips that I have popped in the freezer for 5-10 minutes I have cakes that require very little leveling and they're evenly baked. Hope this posting works. How fun!