Cake Not Cooking All The Way Thru.....
Baking By Sweet_Treatz Updated 15 Sep 2010 , 3:17am by 4realLaLa
I have a problem with uncook spots in my cake normally on the top part.
it doesn't happen all the time, that was has me confused, I don't know what i'm doing wrong.
PLEASE HELP...........
a lot of people bake their cakes at a lower tem with longer baking time. Have you checked to see if your oven temp is correct? are all your cakes round or square? the shape sometimes changes the distribution of batter. I use the baking strips which you wet and then wrap around your cake before baking. I found this helps with even baking and the cake dome. some people use the heating core or the nail method.
Also sometimes ovens have uneven heat, so rotating your pans half way through baking will help even baking. I also use the bake even strips. This works for me, our oven is WAY off in heating but a new oven isn't in the budget so I make do.
Is it testing done according to the directions?
If it is a bigger pan, use the baking strips, upsidedown flower nail(s) in the center, or a heating core.
Don't open your oven to check on your cake until it has baked for atleast the minimum amount of time.
It happens to me with every WASC cake I make, I feel your pain!
Besides checking your oven temperature, rotating the pans and giving it a little more baking time if it's not done, check to make sure your baking powder is fresh. It's easy to miss, but I had this problem and I thought that my cakes weren't cooking all the way through. What was actually happening was that they weren't rising properly, which made them look raw in the middle!
Besides checking your oven temperature, rotating the pans and giving it a little more baking time if it's not done, check to make sure your baking powder is fresh. It's easy to miss, but I had this problem and I thought that my cakes weren't cooking all the way through. What was actually happening was that they weren't rising properly, which made them look raw in the middle!
I second the baking powder. I found that some of my cakes were failing and it seemed to be uncooked in places but as soon as my batch of baking powder ran out and I bought a new batch i couldnt believe the difference.
No harm in trying. 
I made a lemon cake in the weekend with lemon syrup poured onto it when it was cooked. I took it out of the oven and poked with a knife in a few places to make sure it was cooked. I then poured the syrup onto it and when I put a knife into a particular spot (towards the middle), the knife came out all gooey with the mixture. Does this mean that it was not cooked or that there was too much syrup in that particular spot? I then froze the cake ready for the wedding cake I will be making.
Two words..baking core or flower nails. Okay so that was more than two. I used to use baking cores all the time until I tried the flower nails. I love them and they work well. If you don't have a window on your oven DON'T PEEK. Wait until you can smell your cake because that's when they are usually done (a few minutes after they start to smell). Good luck.
Stacy
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