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cake problem

post #1 of 13
2/15/06 at 2:08pm
Thread Starter 
I used a new recipe today for a sheet cake and the middle of the cake came out lower than the edges. What could have caused that to happen? It's a chocolate cake that I baked at 400 degrees for 20 minutes.
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post #2 of 13
2/15/06 at 2:15pm
Could have been underbaked in the center. A heating core or an upside down flower nail placed in the center of your pan before baking could help the cake to bake more evenly. You could also try the even bake strips that you wrap around the outside of your pan.
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post #3 of 13
2/15/06 at 2:21pm
400 for 20 minutes for a sheet cake?

That's way too high, and way too short to be baking any cake.
hahaha, whatever.
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hahaha, whatever.
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post #4 of 13
2/15/06 at 2:24pm
Oh yes, didn't even register the temp and time! I bake mine at 325 for 35-45 minutes! Good call Cakeman
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post #5 of 13
2/15/06 at 2:25pm
I find it helps to use a greased/floured flower nail in the center and to lower the temp to 325*..it takes longer to bake but it bakes more evenly
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #6 of 13
2/16/06 at 9:11am
Thread Starter 
I thought the temp and time were off, too, but I figured I'd give it a try anyway! And after cutting it, I discovered that it wasn't completely done in the middle but that part actually tasted better than the rest! lol By the way, what's a flower nail? Thanks for the help!
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post #7 of 13
2/16/06 at 9:16am
A flower nail is a tool used to make roses and other flowers with icing. It is a nail that has a little plate on the head part.

You stick it with the pointy side up in the center of larger cakes. It acts as a heating core and helps cook the center of the cake faster.

You can also purchase a heating core--but those leave a big hole in your baked cake.

I always use a flower nail--either greased or not. Depends on if I remember to grease it. Haven't had any problems removing it.

HTH!

Lisa
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post #8 of 13
2/16/06 at 9:52am
Thread Starter 
So I would have then inverted the sheet cake to remove the flower nail, right? Yikes, that could be hard. I am so new at this and really love all of the help. I'm learning so much! Thanks!
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post #9 of 13
2/16/06 at 10:09am
Are you icing and decorating the cake still in the pan? If so, then the flower nail could definately cause a problem.

When I do the flower nail method, I cool the cake in the pan like I normally would for about 10-15 minutes (more if I'm busy) and then when I turn it out onto the cooling rack I simply remove the flower nail.


Lisa
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post #10 of 13
2/16/06 at 10:14am
I started a similar thread last night. I made Toba Garretts chocolate fudge cake in an 8x3 with a flower nail in the center. Baked at 345 for a total of 1 hour and 20 minutes!!! The cake totally sunk in the middle. Her recipe says to beat the batter for 3 minutes at the end. I did so with a paddle. I think 3 mintues was too long, and I even used a timer! Does anyone else have any insights?
To baking be true!
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To baking be true!
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post #11 of 13
2/16/06 at 11:57am
Thread Starter 
I iced it in the pan b/c I had to take it out with me but, honestly, I never thought about trying to invert one!
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post #12 of 13
2/16/06 at 1:30pm
I bake genoises in sheet pans at 400 degrees all the time.Just not that long ...is usually around 10 to 12 min. What kind of cake where you baking??
Baking is a skill that can be taught....One catch...you have to love it!!


Be yourself! Everyone else is taken!
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Baking is a skill that can be taught....One catch...you have to love it!!


Be yourself! Everyone else is taken!
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post #13 of 13
2/16/06 at 6:06pm
Thread Starter 
It was a scratch chocolate cake.
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