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Square cake FAIL!

post #1 of 23
Thread Starter 
I baked my first 6x3 square and 2 6x2 rounds at my normal baking temp of 325. All came from the same batch of batter and were cooked together in the same oven/same time. The 2 rounds came out perfect, but the square was a total fail. The sides rose really fast, and although the center eventually cooked, it remained a good inch lower than the rest of the cake. By the time the middle was done, the sides were overdone. I've never had to use a heating core in a 6" pan, but then again, they were round pans. Is a heating core a necessity no matter the size of a square pan? Is a flower nail even tall enough to work in a 3" deep pan?

BTW, the pan is a magic line - very heavy duty. I have to say the corners turned out beautifully - too bad there's a giant crater in the middle!
post #2 of 23
Maybe it wasn't the pan. Sometimes the flour used in the batter is not good and this happens.
post #3 of 23
I don't think it was the pan. Where did you sit the pans in the oven?
post #4 of 23
Oh no! Sometimes that happens to me when I over beat my eggs. icon_redface.gif
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post #5 of 23
I think it was the 3" tall pan. They don't bake right IMO.
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post #6 of 23
If the pans are too close to each other they will rise towards each other, or if it's too close to the sides of the oven those areas will rise quicker/higher. You want at least 3-4 inches between each cake and the walls, that should help getting even cakes. I baked 12" squares last week using the bake even strips and they turned out perfectly. HTH
post #7 of 23
Quote:
Originally Posted by leah_s

I think it was the 3" tall pan. They don't bake right IMO.
post #8 of 23
grrrrr i just bought a set of 3" tall magic line sqare pans- i sure do hope its not the pans!
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post #9 of 23
Thread Starter 
Thanks for all the replies. I used the same batch of batter for all 3 cakes.

I had the pans situated in the oven in a triangle formation. The 2 rounds were closest to the sides of the oven, in the front, and the square was in the center of the oven in the back. Half-way through the baking time I reversed the formation. I felt there was plenty of space between the pans and the sides of the oven.

I sure hope it wasn't the pan! Like cake_architect, I just bought several of 3" tall magic line pans (all square) and those babies weren't cheap!
post #10 of 23
Magic Line pans are the best. However, I don't like any brand of 3" pan.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #11 of 23
You opened the oven? You're not supposed to open the oven until baking is over.
post #12 of 23
If you open the oven during baking, your cakes going to sink.
post #13 of 23
The best way to find out if it was the recipe, pan or oven is to bake them individually in the oven instead of all at once. Then if it bakes fine, you will know it was the amount you had in the oven, or from opening the oven too much. If it fails, then it could be the pan or the recipe.
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post #14 of 23
Quote:
Originally Posted by leah_s

I think it was the 3" tall pan. They don't bake right IMO.


Ditto I hate mine. Not one cake has baked right. icon_sad.gif
Mare
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Mare
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post #15 of 23
Quote:
Originally Posted by leah_s

Magic Line pans are the best. However, I don't like any brand of 3" pan.



Better to get 2" pans. I'm with Leah. I learned this after buying a few 3" pans. Had to give them away.
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