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Middle of Cake not cooking - Page 2

post #16 of 26
10/19/07 at 12:36pm
Thread Starter 
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.
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post #17 of 26
10/19/07 at 12:51pm
The flower nail has really helped me--I did 2-14" squares last night, oven temp at 325 like always, but they cooked much quicker with the flower nail. I used my Wilton pan that I've always used and I'm kicking myself for not trying this sooner!!! I used a box cake mix with extra oil and flavorings like always -- very moist! I also always use bake even strips. Until I get more ML pans, this is what works best for me!
Diane
Quality is remembered long after price is forgotten.
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Diane
Quality is remembered long after price is forgotten.
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post #18 of 26
10/19/07 at 12:56pm
I had a cake just this weekend that would not cook properly in the middle. The cake did have a lot of moisture. I baked it last year and could not remember what I did to make it bake properly this year (didn't write it down). I am going to try it again this weekend, but after reading this post I think I did turn the temp down to 325.

wgoat, I didn't know you could bake a cake in a convection oven. I thought it was just good for cookies. I have a convection oven, maybe I need to look it up.
MYW
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post #19 of 26
10/19/07 at 1:03pm
Quote:
Originally Posted by Mencked

The flower nail has really helped me--I did 2-14" squares last night, oven temp at 325 like always, but they cooked much quicker with the flower nail. I used my Wilton pan that I've always used and I'm kicking myself for not trying this sooner!!! I used a box cake mix with extra oil and flavorings like always -- very moist! I also always use bake even strips. Until I get more ML pans, this is what works best for me!



Thanks i did use the bake even strips too, and used a nail just was a little doughey in the middle not bad when i leveled it it took most of it out.
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post #20 of 26
10/19/07 at 1:21pm
Thread Starter 
I have the convection oven. It depends on the style. Cheapy convection ovens only have one fan speed setting. My GE Profile has 2 fan speeds, one for convection bake (slower), and one for convection roast. I can also bake conventional (no convection). The slow baking speed fan does not blow batter at all. It works great.

I do not notice any decrease in baking time, but when I do wedding cakes that oven is loaded up, yep, all 3 racks have cakes, huge energy saver right there.

And yes...it works great for cookies and cupcakes.

The one I have has the bottom drawer that is also an oven, so I can bake something else at a different temp.
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post #21 of 26
10/20/07 at 4:44am
when i bake in use a pan of water under my cakes and bake at 300 to 310. i used the flower nail a long time ago..but not now. i have that problem every so often, but not all the time
Felecia
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Felecia
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post #22 of 26
10/20/07 at 5:36am
Thread Starter 
Quote:
Originally Posted by cakebaker1957

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?



same for cupcakes

I don't turn mine down any lower than 325, I don't have time to sit and watch cakes baking at 275 degrees.
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post #23 of 26
10/30/07 at 11:35pm
I know the other day I was baking a cake and I noticed the temp was 285 when it was suppose to be 350....I am going to purchase an oven thermometer asap, because you need to know reliably what the temp is. Also I use the flower nail in anything over 9 inches just to be on the safe side. I use the strips on the outside and they work great!
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post #24 of 26
1/17/13 at 1:56am

  I have 28ltr samsung convection microwave . Mine also the same problem that middle of the cake is not cook well. I want the correct reason  and its solution plz reply

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post #25 of 26
1/18/13 at 11:49am

I was just curious when you all talk about using the flower nails as long as they are well oiled, great but they make the plastic kind and the metal kind... which do you all use?? About to make a 11x15 cake and any info is appreciated. I know it needs to be 325 instead of the normal 350 :)

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post #26 of 26
1/23/13 at 7:02pm

Sounds like you are using a sheet pan. Only use a metal flower nail and you may want to use 2 about 2 inches apart in the middle. Hope this helps.
 

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