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Red velvet sinking in the middle!

post #1 of 5
Thread Starter 
There are 2 recipes in this site for a southern red velvet cake I have tried and love. I baked one for a friend (Southern Red Velvet Cake by ailee). I have baked this many times with no problems on a 8"pan. When I baked on a 10"pan it kept on sinking in the middle. I tried to adjust the oven temperature, baked at 350 for the first 25 min and 325 for the rest of the time. My question is, because is a larger pan, do I bake at higher temperature for less time or 350 for longer period. I baked 3 10" cakes, all sanked in the middle. (this never happened with the 8"pan). Another mishap was the bottom center sticked to the pan. I left them cooled in the pan for 10 min. 2 of the pans i used vegetable shortening/flour and 1 butter/flour when i prep my pans. Was able to level and deliver the cake with no problem. My friend loved the cake. I just want some suggestions for a future headache free bake.

Thanks!
Madeline
"Dust me with some sugar"
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Madeline
"Dust me with some sugar"
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post #2 of 5
I use a flower nail to help cook the center on larger pans.
post #3 of 5
Quote:
Originally Posted by MadMillie

I use a flower nail to help cook the center on larger pans.



Yep! Me too.
Kats Suite Cakes......Cakes "to live for"
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Kats Suite Cakes......Cakes "to live for"
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post #4 of 5
Nail works great! For the sticking bottoms try wax paper cut to size. Not only will it prevent sticking your tops will be nice and flat. (prepare your sides as you usually do).
post #5 of 5
Thread Starter 
Thanks for the advice. I will try again.

Madeline
Madeline
"Dust me with some sugar"
Reply
Madeline
"Dust me with some sugar"
Reply
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