Tell Me Why 3" Cake Layers Sink....
Decorating By Bradymom6 Updated 21 Jan 2010 , 6:18pm by prterrell
how long did it bake for? usually sinking will be cause its not cooked through properly - did it pass all the tests before you took it out?
do you use a flower nail or heating core?
xx
It does take longer to bake. I use the directions from my Wilton instructor but I think I may need to turn up the temp on the oven. I use a flower nail and bake even strips. I usually bake it about 1 1/2 hours. Suggestions would be great because I need to perfect this for the cake I am making for my daughter's baby shower.
Cathy
It does take longer to bake. I use the directions from my Wilton instructor but I think I may need to turn up the temp on the oven. I use a flower nail and bake even strips. I usually bake it about 1 1/2 hours. Suggestions would be great because I need to perfect this for the cake I am making for my daughter's baby shower.
Cathy
I struggle with my three inch pans all the time and use all the same precautions. I know some will tell you to bake at 325, but I do better at 335 degrees. It still takes much longer than I would anticipate and I am always afraid I am getting the cake too done on the edges and not enough in the center. As well, you mentioned you are doing a strawberry cake which already takes so much longer simply because of its moisture content. I'd guess this will be a minimum of 2 hours baking time --even at 335.
Or, if you don't mind the hole...use a heating core. The hole gets filled in with the cake batter you poured into the core anyway...so it's not really that big of a deal.
I have a Wilton heating core and it is horrid! I have a lot of Wilton stuff, so I'm not necessarily bashing the brand name, but it never, never, releases the cake nubbin without breaking it, etc. (and, yes, I have it precoated in release, etc.) I'm sure there are other brands of heating cores, but I've not acquired one yet and have given up using the one I have because it is such a trial to use.
Also, I have discovered that I CAN NOT open the oven at all - that is when it sinks. I keep mine in there for an hour and 20 minutes until I open it - and then I still bake it for another 15 minutes or so... this is with the WASC recipes. Also, as someone said, the strawberry cakes are so moist that I bet they take even longer. I also use the bake even strips and 3 flower nails in a 12x3. Good luck!
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