Hi.
I recently made a cake with Wilton's Football Helmet pan, and it called for 1 regular box cake mix. I used Duncan Hines chocolate cake. The first time I did it, the batter almost overflowed out of the pan...I was probably premature about it, but got nervous and threw it out. The second time I did it, it also baked up high again, but being more patient this time, I let it go and it came out fine - I just had to trim off the edge. I thought it would be ok, but then upon eating it, the cake seemed a bit dry in spots...mostly around the edges. I couldn't get the bake even strips to hold onto the pan because of the odd shape of the pan, and I used a flower nail as a heating core, as someone had recommended on this site. I am just wondering how to avoid this again.

I am going to use Wilton's Topsy Turvy pan (the crooked cake looking pan) and Wilton's Teddy Bear with Blocks pan soon, and I wanted to make sure I had a nice moist cake again. Both of these pans call for just the one cake mix again. I have never had trouble baking a cake until this odd shaped cake. Maybe after I get through those two pans I'll stick with BCT's and outlining and filling with stars only. These shaped pans seem to be a hassle.

Does anyone know how to make sure these cakes come out good? I thought decorating the cake would be the hard part, not baking it! lol.

Thanks

I think the problem with some of the Wilton character pans, particularly the newer ones, is the thinness of the aluminum, so they cook a little too fast in spots. Their irregular shapes can cause some areas to bake faster as well. I definitely think the oven temperature needs to be lowered, and using well soaked baking strips (fastened on with butterfly clips) will help.

Another suggestion that has been made for baking larger cakes is to put a small dish or pan of water in the oven along with the cake, might be a helpful option.
Janice

I bake all my shaped pand @325 instead of 350 it seems to make a big difference.

I've only done a few of the shaped pans, but I also bake @325 instead of 350. Also, I put a cookie sheet on the rack below the pan to catch spillage if it occurs- saves me from cleaning the oven!

Ideally, a cake pan is 8 or 9 inches square or round, about 1 1/2 to 1 3/4 inches deep or and angel food or bundt type pan. This is what was standard for baking cakes in for many years. But as decorators, we use larger, smaller, deeper, different shaped pans and this affects how they will cook. So all of the things folks do, like using baking strips, heating cores, upsidedown flower nails are all aids in trying to cook the cake thoroughly and evenly.
I always use 325F for any of the deeper specialty pans, like the helmet, the ball, the egg, the wondermold any of these pans that are really deep. In fact with some, like the ball pan for example, I turn it down to 300F when I can see the sides are cooked but the centre isn't. I cook anything smaller than an eight inch round, at 325F, anything larger than a 9 inch too if the pan is 3 inches deep. For 2 inch deep pans I bake at 350F unless the pan is 10 inches or larger in diameter.
I don't use heating cores, upside down flower nails, or bake-even strips and I don't have any problems cooking a cake without making the outer edges hard. I know some people swear by them, and though I own them, I have never felt a need to use them.
The type and thickness of the metal of the pans makes a difference. The higher quality wedding cake type pans that are of a better and heavier grade of aluminum cook better than the specialty or character pans. Stainless steel pans do not conduct heat evenly.
But you also need to make certain that your oven is well calibrated and is really at 325F when the dial says it is. You need to make sure that the elements are working correctly, a lot of ovens have hot spots. The closer you pan is to the centre of the oven, both vertically and horizontally, plays a factor. Perhaps for the helmet pan you need to put it on a lower rack because of the deepness of the pan. I find I have to do this with the ball pan.
With a pan like the helmet pan, I would use a doctored up version of a cake mix, with something added to make for a more dense cake. I find that following the cake box directions does not produce a dense enough cake for these types of pans. That is my personal opinion.
Hugs Squirrelly Cakes

SquirellyCakes,
thank you so much for that very detailed response. That is what I love about all the members on this site. Everyone actually cares about what your asking and gives a very detailed thorough answer. The next two pans I'm doing are the topsy turvy and teddy bear with blocks - both Wilton pans. I will definitely try a denser cake. The teddy bear with blocks will be for my baby's 1st birthday and I don't want to mess that up. Would you mind sharing a recipe with me that you think would make a good cake for this type of pan? Chocolate or yellow...whatever you think has the better taste.

The topsy turvy pan scares me because it resembles a 3 tiered cake, and the bottom layer is very deep, and the other two layers are about 1/2 as deep....I am very worried it will not cook evenly. Any tips for this pan?


Thanks everyone.

Hi again, I don't have this pan and I haven't heard anything about it not cooking evenly. But I would likely cook it at 325F and if the shallower parts appear cooked long befroe the deeper part is, I would likely then turn it down to 300F. I would think that this pan would be designed to cook evenly, at least you would really hope so, haha! It might be one to consider inserting a flower nail into the deepest part of.
Duncan Hines Recipe From Their Site - This makes a very thick batter that you will have to spread out. Tends to sink a bit in the middle while cooling in the pan, likely due to the richness of the sour cream.
1 Duncan Hines Deluxe White Cake Mix
1 Jello Instant Pudding Mix - 4 serving size
4 large egg whites
I added 1/2 tsp. vanilla extract
1 cup sour cream
1/2 cup water ( I use whole milk)
1/3 cup oil (Crisco or corn oil)
Mix on low for 30 seconds, then on medium for 2 minutes. Then bake in greased and floured pan as per the box directions.
I tripled this for a larger sheet cake and I have to say, as much as I am not a big cake mix fan, it was darn good. It does sink a bit after it comes out of the oven, but it has a great texture and is nice and moist. So I would do it again. If you haven't tried out this site, it is pretty good. Probably would give it an A in my search for the best white cake. That would be A out of a rating that might possibly come up with an possible A+. Still, pretty darn impressive
Bunnywoman's Pound Cake Recipe - or recipe for a stand-up bear or a cake where you need the cake to be able to hold up well
1 pkg any flavour cake mix
1 pkg. of the complimentary flavour of instant pudding mix, 4 servings size - for example for a white mix use vanilla pudding mix, etc.
1 cup whole milk
1 cup Crisco oil
4 large eggs
Blend ingredients for about 1 minute on low then 2 minutes on medium, scraping sides of bowl often. Bake for around the regular time frame, but at 325F.. I found I had to increase the time considerably - probably because of the amount of oil in the liquids. This makes a spongey type of cake, really moist though and good.

Auzzi From the Wilton Site's ( also from this site - copied from her Wilton Post Thanks Auzzi) Extendacake Pound Cake
1 pkg of any kind of cake mix to which you add all of the ingredients called for on the box
In addition:
1 cup all-purpose flour
3/4 cup sugar
1 tsp. baking powder
1/2 cup Crisco oil - she substitutes 1/2 cup softened butter instead and so did I - wonderful!
2/3 cup water ( I use whole milk)
I beat the butter, then added all of the ingredients the cake mix called for and then all of the other ingredients. Then I blended on low for 1 minute, then 2 minutes on medium, scraping the bowl down. Generally, cook at 325F for the larger cakes, 350 for smaller and you will need to add baking time, perhaps about 10-15 minutes to the times given on the cake mix box. I checked ever 5 minutes or so over the cake mix times. Also a wonderful cake.
I like her extended cake mix recipe as it gives you about 6 - 6 1/2 cups of batter and is good for many of the older pans and the standup pans that require more batter.
I hope that helps,
Hugs Squirrelly Cakes

Thanks, I will definitely try these!

Below is one of my all time favorite chocolate recipes. This cake is so moist - especially the day after you make it, it doesn't even need frosting. (And my Dad will second that...although before he tried it he said "all cakes need frosting!!!"). Then he stood corrected. The only problem I have with this one is that everytime I make it, without fail, it falls in the center during cooling. I have only made it as a 13x9x2, and everytime it collapes a little. It is still fabulous...and I just fill that spot with more frosting. (which my family loves to hit that spot...haha). From looking at the recipe...do you know why it falls? On the Hershey website it is ranked their number 1 cake. The moistness and richness is awesome, I just hate that it always falls during cooling time...


HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

Thank you so much for sharing. I am attaching my favourite chocolate cake recipe. Sometimes I find that even though a chocolate cake toothpick tests clean, leaving it another 2 or 3 minutes will stop this sinking. Some cakes will do this, it is just the nature of the cake. Some are richer than others and it seems to cause a slight depression in the centre, other times it is not quite cooked long enough. But heck, if it taste good and is cooked enough and just tends to get depressed, we can live with it, especially if it is chocolate, right/
Hugs Squirrelly Cakes
My Chocolate From Scratch Copied From my Wilton Post
Chocolate Cake
3, one ounce squares of Baker's Unsweetened Chocolate, chopped up or grated
1/ 2 cup of butter, sliced or chopped
1 cup of boiling water
2 cups of granulated white sugar
2 eggs, separated
1 tsp. vanilla
1/2 cup of commercial sour cream - don't use the reduced fat version
1 tsp. baking soda
2 cups less 2 tbsp. of unbleached all-purpose flour (you can use regular all-purpose instead)
1 tsp. baking powder
You will only be using the mixer to beat the 2 egg whites separately. You will need 2 bowls besides.
In one bowl, place chopped or grated chocolate, and butter. You grate or chop the butter and chocolate because it is much faster to melt it this way. Pour the boiling water over and whisk until all is melted. Now whisk in the egg yolks and the 2 cups of sugar and vanilla. In a larger cup, mix the baking soda and sour cream - the soda will cause the sour cream to almost double so make sure your cup is large enough or it will foam all over the place. Add this mixture to the chocolate mixture. In a separate bowl, stir the baking powder into the flour. Add gradually to the chocolate mixture, whisking to blend well. With mixer, beat egg whites until stiff, not dry. Stir 1/3 of the egg whites into the chocolate mixture. When fully blended, add remaining egg whites, folding into mixture with a spatula until you can no longer see egg white. Do not over mix.
This will give you about 5 cups of batter. The one recipe can be baked in a tube or bundt pan that has been greased and floured. Bake at 350 for 50-60 minutes. Cool in pan for 15-20 minutes and remove. For a 16' round 3" deep pan you will need about 3 1/2 recipes. Bake at 325 for 3 " deep pans, approximately 1 hour and 10 minutes.
When cool, I torte cake and fill with the following. If you bake in a bundt pan or tube pan, I use this as the icing.
For a larger cake, double the recipe to fill. For a tube pan, this recipe will frost a cake that hasn't been torted.
Filling/Frosting
2 tbsp. butter
3/4 cup semi-sweet chocolate chips
6 tbsp. whipping cream, un-whipped
1 1/2 cups sifted icing sugar
1 tsp. vanilla
Place all ingredients in a small saucepan and heat over minimum heat, 1 0r 2 on my stove. Stir constantly until smooth. If you are frosting a cake, use immediately. If you let it cool too much, it becomes fudge like. If you are using as a filling, remember to place a bead of buttercream icing on the outer rim of your cake so the filling won't seep through. As a filling, you should cool to room temperature, whisk and pour onto cake. Let it set a few minutes before placing top layer over filling.
I make this cake up to 3 days before the wedding or bake it and freeze it for up to 6 weeks. It is actually easier to torte it when it is frozen. It seems to be everyone's favorite wedding cake, birthday cake etc

Thanks.
Couple questions...for the egg whites...I am not sure how long to beat them. I know you said until they are stiff, but I am not sure what "dry" means...I know I have to avoid it, but I don't know what that means. Can you describe what they should look like when they are the texture I want? You mentioned commerical sour cream, is that just any brand and make sure it isn't low fat? It sounds similar with the boiling water.

If I was making 2 9 inch rounds or 13x9x2, is this enough batter? I don't really know my equivalents well...cups of batter to what size pan that will fill. I know Wilton has a chart, but I don't have it memorized.


This is the Hershey's frosting that goes with the chocolate cake I mentioned. I remember it being very tasty as well.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Hi there,
thank you so much for the icing recipe!
Ok, egg whites, stiff means that they will hold peaks when you lift up the beater or a spoon, the peak will stay in place more or less the same, sort of like whipped cream but the peaks will hold. Dry means when you lift it, if come up in one piece, almost like a piece of styrofoam, very bubbly looking and kind of dry looking, not like whipped cream would be. When it is this stiff and dry, it doesn't fold in as well. So basically if you can lift it up in chunks it is too dry. If it holds little peaks or points and is still creamy, it is correct. Folding means to take your spatula and actually do a folding motion with the batter over the egg whites. Do not just mix them in using your mixer or a whisk. In this cake, the stiff egg whites provide a lot of the leavening or rising action and this is why you fold them in so as not to lose the air in them.
Yes any brand of regular sour cream will do fine.
The boiling water in this one is to melt the chocolate and melt the butter. In your recipe it is to insure that the cocoa blends into the cake as cocoa dry, is very hard to mix in.
Ok, when you say 9 inch rounds, I am assuming you mean the 2 inch deep type like Wilton's? Not the old standard type ones that are about 1 1/2 to 1 3/4 inch deep and slightly less than 9 inch round, they used to be closer to 8 1/2 inches in diameter. For the true 9 inch round, 2 inch deep ones, you will need 5 1/2 cups of batter approximately, to make each layer. So that is basically a cake mix and sometimes a bit more or the chocolate cake recipe, approximately. Like I said most recipes make up about 4-5 1/2 cups of batter but not all batters rise as high. Generally most white cake mixes will rise higher than a yellow or a chocolate one. On your cake mix box it likely says it will make 2, 8 or 9 inch cakes or 1 13 x9 inch cake, but this was in the days when folks all used these pans that were not quite as deep or quite as large in dimension as stated. Your 13x9x2 inch deep pan requires about 7 cups of batter. So that is about a cake mix with the Extenda mix recipe I posted from Auzzi, which makes approximately 6 1/2 cups of batter or you would need to mix up two cake mixes or two cake recipes and measure out the batter.
Hugs Squirrelly Cakes

Thanks for the tips! Yes, I did mean the Wilton pans that are 2 inches deep. I will definitely be trying your chocolate cake recipe soon! It sounds delicious.

Do you personally use the cake extender recipe from Auzzi? I was reading a thread regarding a few of the extender recipes and it seems some people were having trouble with one of them. I don't think it was this one though.

Hi Mohara,
I rarely use cake mixes, but for white cakes I often do because I have never found a white cake from scratch that I liked well enough to use and I have tried hundreds. Yes I have used Auzzi's several times, I use butter not oil for the additional fat and I susbstitute whole milk for the water. It has worked well for me every time. I highly recommend it.
Hugs Squirrely Cakes

I cannot find where you posted the recipe. Can you tell me where it is or pm it to me?

Do you always sub butter for oil and milk for water?
I've read a few people do that.

Haha, it is in this post, scroll up a fair bit, it is in with the cake mix recipes, under Auzzi's Extenda a mix.
No I don't substitute butter where oil is called for or for shortening either. I do tend to always substitute milk for water in cake mixes though. I just find it makes them taste better.
The reason I don't substitute butter in most cases, is that some cakes actually turn out better with shortening or oil, depending on what they call for. It affects the density of the cake, the texture.
I don't substitute in from scratch recipes. This is because when a recipe is designed the other ingredients are designed around the type of fat or oil used in the recipe. So switching butter for shortening in a from scratch white cake, will produce a less delicate texture. If a cake has 6-8 egg whites in it, the egg whites are there as a major leavening effect. If you use butter instead of shortening, the cake will not rise to the same degree.
So in some cases adding butter to get better taste can actually result in a cake that doesn't rise as well or have as good a texture.
Some cake mixes now have butter in the mix for flavour.
I would substitute corn oil for Crisco though, I find both work equally well and were designed for this use.
In a chocolate cake made with cocoa or chocolate squares, I use the boiling water or water that is called for as this is used to melt the chocolate or make the cocoa easier to combine.
Every time you make a subsitution or adjustment to a cake mix, it alters the length of time that mix will take to cook. So that is something to keep in mind.
With Auzzi's recipe I have used the water called for on the cake mix box and just added the extra liquid as milk, not water. I have also made it with half milk and half water. I have made it with all oil, but preferred the taste with butter as the additional fat instead of the additional oil.
I find butter is generally best in chocolate cakes and shortening is generally best in white cakes, when they are made from scratch.
The reason most cake mixes call for water is that there is already dried milk in the mix.
I hope that helps, let me know if you still cannot find the recipe in this thread.
Hugs Squirrelly Cakes

One last question on the topic...with using Auzzi's recipe with a chocolate cake...it doesn't lose any of the chocolate flavor? It just seems because you are adding all those additional ingr. that you should have to add more chocolate to keep the flavor up. Does it hold the chocolate flavor fine?

I usually use it for white cakes, I must admit, but I did use it for Devil's Food and no, I didn't find it changed the taste at all, it tasted just as strong to me and believe me, I am fussy about my chocolate, haha!
What you could do, is remove 1 tbsp. of flour from that additional cup and add 1 tbsp. of cocoa powder, if you are worried about it. BUt I think it will be just fine.
Hugs Squirrelly Cakes