Somebody Please Help Me With These Magic Line Pans!!!!
Baking By uniquecreations Updated 18 Nov 2010 , 4:23am by Ellyane
Every time I bake in these pans the middle always sink. I cant afford to keep rebaking cakes, I use the WASC recipe. I've never had this problem with the wilton pans but every time I use magic line this happens and I have invested a lot of money on these pans, can someone please help me figure out what I am doing wrong?
The metal is thicker on ML pans than on Wilton pans. I would suggest baking at less than 350 (I do 335 and it seems to work great for me and my oven), using a flower nail on 9" or larger pans, and making sure that before you take the cake out you lightly touch the center of the cake to make sure it springs back before taking it out.
Hope that helps,
I'm a newbie hobby baker and recently bought the mini-rounds set by Magic Line. They are much thicker and more substantial than the Wilton. I've only used them once when I was also using the Wilton rounds and it was astonishing how long the Magic Line took to cook! I was also doing WASC with raspberry swirl and cooking at 325 like always, but the smaller Magic Lines took longer than the 8 and 10" Wilton pans.
They also took a lot longer to cool down before they could be removed from pan.
Does this happen with all size pans? I use at least one flower nail in my Magic Line pans 9-inch and larger. I use 3 in the 12x18 pan.
yes in all sizes
is the cake testing done? Usually when i see the middle sink it means that the cake wasn't done.
Well the outside would be done but not the middle and it cooked for 1 hour and 15 minutes at 325 and it still sank in the middle
I also just looked at sharon's back to basics DVD and I noticed she didnt use salt in her recipe as the one on here calls for and then she used the beater blade and I was using the wisk and I think maybe I have been overmixing it, so I will try it one more time when I get home to see if any of that will help, thank you all for your help!!!!!
is the cake testing done? Usually when i see the middle sink it means that the cake wasn't done.
Well the outside would be done but not the middle and it cooked for 1 hour and 15 minutes at 325 and it still sank in the middle
if the cake isn't done in the middle then it needs to bake longer, it will always sink if it's not cooked all the way. What size pan did you bake that long? Have you checked to make sure that your oven temp is correct? with an oven thermometer?
Can anyone explain why this is? Why do better quality pans require longer cooking times and lower temperatures? And I would have thought a thicker pan would mean it was more forgiving of higher temps.
I am having the same problem as the OP on my rounds - though I haven't had this problem with my half-sheet by the same manufacturer...??
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