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Burning Edges and Underneath of Cake

post #1 of 29
5/26/10 at 7:14am
Thread Starter 
So when I make my 8 inch cakes they come out perfect, but the last 3 times I've done a big 11x15 sheet cake the edges burn and so does the bottom. I had to cut the edges and cut the bottom off. I use the WASC recipe, and always cook it at 325, for 55min, just like I do for my 8 inch cakes, same time, same temp, but for some reason it burns. The pan I'm using is the Wilton gold. The batter amount was 12 cups in each one and I used 2 flower nails in the middle. The edges always shrink so much too.

Anyone know what I'm doing wrong? icon_smile.gif
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post #2 of 29
5/26/10 at 7:28am
I would try it at 300 degrees and moving the oven rack up one tier.
Be nice to everyone, because everybody is wrestling with their own personal "giants".
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Be nice to everyone, because everybody is wrestling with their own personal "giants".
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post #3 of 29
5/26/10 at 7:30am
Forgot....at the first sign of edges pulling away from sides, the cake is generally
fully baked! icon_smile.gif
Be nice to everyone, because everybody is wrestling with their own personal "giants".
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Be nice to everyone, because everybody is wrestling with their own personal "giants".
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post #4 of 29
5/26/10 at 7:36am
Thread Starter 
Oh seriously?! Because when I bake the 8 inch it also shrinks from the edges, so I should try taking them out earlier then, and I will try baking at 300 and moving the rack up. Never thought to move the rack up! Thank you!! icon_smile.gif
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post #5 of 29
5/26/10 at 7:39am
Yes, seriously!!! LOL I have never had an ''unbaked'' cake when I've removed it when they started to ''pull'' away from the pan. And I have
never had a ''burnt'' bottom!!! Good luck.......let us know how you make out doing this. It should work. icon_smile.gif
Be nice to everyone, because everybody is wrestling with their own personal "giants".
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Be nice to everyone, because everybody is wrestling with their own personal "giants".
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post #6 of 29
5/26/10 at 7:54am
Thread Starter 
Hehe, thank you! I was starting to think that sheet cakes hated me. Ha!
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post #7 of 29
5/26/10 at 8:01am
Are you testing for doneness or just timing? Timing is just a guidline, when I start smelling cake and it's pulling away from the sides of the pan I start checking for doneness.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #8 of 29
5/26/10 at 8:03am
LOL No, no cakes hate you or anyone!!! icon_biggrin.gif Just keep an eye on them nearing the end
of baking time to see if they are starting to pull away and you'll be on your way to doing
yummy cakes. icon_smile.gif
Be nice to everyone, because everybody is wrestling with their own personal "giants".
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Be nice to everyone, because everybody is wrestling with their own personal "giants".
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post #9 of 29
5/26/10 at 8:39am
Thread Starter 
Tiggy I do check with a toothpick, but I'm so paranoid with it not being done that I wait until there is absolutely NOTHING on the toothpick. Now I'm thinking a few crumbs on the toothpick is OK, just as long as it's not wet batter on the toothpick. icon_smile.gif

Thanks Cakes47!! icon_smile.gif
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post #10 of 29
5/26/10 at 8:42am
Yes, it is OK to have a few little crumbs. Definitely NO WET BATTER......besides, the sides wouldn't
pull away from the pan if it wasn't done. Now go bake and be happy!!!! icon_biggrin.gif
Be nice to everyone, because everybody is wrestling with their own personal "giants".
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Be nice to everyone, because everybody is wrestling with their own personal "giants".
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post #11 of 29
5/26/10 at 8:49am
Thread Starter 
Haha! Yes Ma'am! I can't wait to bake it again now, and I will pull it out when I start to see the edges pulling in too.
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post #12 of 29
5/26/10 at 8:50am
Please let me know how you do with it. Good luck!!! icon_wink.gif
Be nice to everyone, because everybody is wrestling with their own personal "giants".
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Be nice to everyone, because everybody is wrestling with their own personal "giants".
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post #13 of 29
5/26/10 at 8:57am
when I do a large sheet cake, I put 3 flower nails evenly spaced across the bottom to conduct heat into the center and wrap the pan in cake strips to slow down the outside edges. The cake gets evenly baked and no over browning on sides, bottom or top.
I know grammar, syntax and I can spell -- I just can't type!
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I know grammar, syntax and I can spell -- I just can't type!
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post #14 of 29
5/26/10 at 8:57am
no crumbs on the toothpick is a sign the cake is overdone. I also bake at 275
Patty
www.pattycakesncookies.com
http://www.facebook.com/pattycakesandcookies.
www.frompattycakeskitchen.blogspot.com
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Patty
www.pattycakesncookies.com
http://www.facebook.com/pattycakesandcookies.
www.frompattycakeskitchen.blogspot.com
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post #15 of 29
5/26/10 at 9:21am
Thread Starter 
Thank you! I tried to put my cake strips on it, but because the edges aren't straight I can't get them to stay on for the life of me.
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