I've recently started doing cakes and I'm running into a problem. I have a 12 inch square pan that I used last week. My cake seems to sink in the middle. I bought a heating core and tried it with two recipes. Only one seemed to work. Any suggestions?

I use two inverted flower nails in a 12-inch square. They really help stabilized the cake in such a large pan.

Are you using the bake even strips, if not I highly recommend them.

Also, here's a Wilton guide with helpful info on how to bake different sized cakes:

http://tinyurl.com/y2vba9

FYI - I bake almost all my cakes at 325F, less chance of a hump!

The problem could be the recipe and not you.

thanks to all for your suggestions. i will try them all.