Cake Central › Cake Forums › Cake Talk › Recipes › Middle of Cake not cooking
New Posts  All Forums:Forum Nav:

Middle of Cake not cooking

post #1 of 26
Thread Starter 
What happens when you don't use bake even strips or a heating core of some type is that the outside of the pan gets the most heat.

I use both. I use bake even strips, it keeps the outside cooler. I use inverted flower nails (pan greased like my pan) in the middle of my cake. I use several in larger cakes. This gets heat to the middle of the cakes. I hate the large heating core by Wilton.

I don't get a dome, I only have to level off what come up over the pan.
post #2 of 26
My suggestion is use your flower nail (upside down and well oiled) in the middle of your cake pan, then add your cake batter. Bake at 325 and add an extra 15-20 minutes. Hope this helps.
"Everyone you meet is fighting some kind of battle. Always be a little kinder than necessary... "
-J.M. Barrie
Reply
"Everyone you meet is fighting some kind of battle. Always be a little kinder than necessary... "
-J.M. Barrie
Reply
post #3 of 26
if you have a flower nail to sit in the centre of it, that would help spreading the heat in the middle of the cake...i'm not to sure about baking strips
post #4 of 26
Wilton suggests that if is a big cake, larger than 10" you use the heating core.

I have also heard people suggest using their flower nail.

Another reason may be that it has too much liquid in the recipe.

It's always kind of difficult to troubleshoot things like this.

hope this helps.
I don't have fear of running out.
I have faith for running over!
Reply
I don't have fear of running out.
I have faith for running over!
Reply
post #5 of 26
I always use my flower nail or heating core in anything over 8" and bake at 325. HTH!
post #6 of 26
Oh yeah, one other thing, try turing the heat down on the oven and just bake it even longer. That may work also.
I don't have fear of running out.
I have faith for running over!
Reply
I don't have fear of running out.
I have faith for running over!
Reply
post #7 of 26
The flower nail sure worked for me! I learned about it here on
CC and it's worked like a charm. But I've never done one
bigger than 10". If I do bigger, I'd probably put three flower
nails in the pan rather than that heating core.

I had to use one on a 6" the other day, tried out a chocolate
amaretto cake variation and it took forever for the first ones
to bake, but it was much faster and more even the second time
around with the nail.
post #8 of 26
I regularly bake the larger cakes, 12 inches and above in round and square. I have the largest oval pan in the oven right now. I don't use flower nails, heating cores or bake even strips (I tried them after I became a member here and I hate them. icon_mad.gif
I do use boxed cake mix, you didn't state if it's scratch or boxed. I only use a cup of water, everything else in the recipe the same. I do add a mix I have made of butavan/corn syrup or creme bouquet/corn syrup in the amount of 1 tablespoon for each box.
I bake between 325-350, I put the mark right between them.
So far in the 26 years I have been decorating I've not had a problem of undercooked middles.
Hope something in here helps you thumbs_up.gif

Jibbies
post #9 of 26
I baked another cake today and used the flower nail in the middle. It worked wonderfully! Thank you all for your responses!
post #10 of 26
I bake all my cakes at 250-275 and cook them longer (60-90 minutes depending on size of cake).

This helps in that I don't have to level my cakes either.
Caking = v. The act of cake decorating. To bake and decorate cakes.
Reply
Caking = v. The act of cake decorating. To bake and decorate cakes.
Reply
post #11 of 26
Im gonna throw my 2 cents in here LOL...... I used to use the flower nail BUT....I have replaced my wilton pans with the magic line and no longer need them. I had 2 14" cakes to bake yesterday and for the first one I used the flower nail and my darn cake cracked. icon_sad.gif Too unstable for a stacked cake ..so I wrapped it and put in the freezer for family to eat....I made the 2nd and the 3rd without the flower nail and without the strips and they turned out PERFECT (due to ML pans I am sure ). They had NO humps and baked perfectly at 325 degrees for 1 hour to a nice light golden tan color...no really dark brown places on them at all.

So it is all what you feel you are comfortable doing but I haven't had any luck with wilton pans OR the flower nail icon_sad.gif

Have a great day ya'll icon_smile.gif

Christi
Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
Reply
Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
Reply
post #12 of 26
Thread Starter 
Quote:
Originally Posted by wgoat5

Im gonna throw my 2 cents in here LOL...... I used to use the flower nail BUT....I have replaced my wilton pans with the and no longer need them. I had 2 14" cakes to bake yesterday and for the first one I used the flower nail and my darn cake cracked. icon_sad.gif Too unstable for a stacked cake ..so I wrapped it and put in the freezer for family to eat....I made the 2nd and the 3rd without the flower nail and without the strips and they turned out PERFECT (due to ML pans I am sure ). They had NO humps and baked perfectly at 325 degrees for 1 hour to a nice light golden tan color...no really dark brown places on them at all.

So it is all what you feel you are comfortable doing but I haven't had any luck with wilton pans OR the flower nail icon_sad.gif

Have a great day ya'll icon_smile.gif

Christi



I really think it depends on the recipe, I use Magic Line pans as well, but my recipe is very moist and takes longer to bake (pudding & buttermilk), so the flower nails helps speed it up for me.

I also have a convection oven, so that could make the difference too.
post #13 of 26
I so agree with you vdrsolo!! I use a moist recipe also. But if I cook at a lower temp it seems to help a lot. And they get done within a hour to 1 1/3 hour.

I sooo want a convection...after the first of the year I plan on making that a purchase icon_biggrin.gif

Christi
Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
Reply
Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
Reply
post #14 of 26
I too have had that problem its like the middle doesnt want to get done, i use the nail and the other things, and it still doesn work my oven is right on the temp of 350 should i still turn it to 350?? sorry about bumping here
post #15 of 26
Quote:
Originally Posted by vdrsolo

Quote:
Originally Posted by cakebaker1957

I too have had that problem its like the middle doesnt want to get done, i use the nail and the other things, and it still doesn work my oven is right on the temp of 350 should i still turn it to 350?? sorry about bumping here



try bumping it down to 325, it will take a little longer to cook, but the higher heat gets the edges to rise up pretty quickly.



Thanks i meant to say should i turn it to 325 will do that the next time i bake what about cupcakes?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Middle of Cake not cooking