Cake Central › Cake Forums › Cake Talk › Recipes › Why can't I bake a 13 x 9 without sinking?
New Posts  All Forums:Forum Nav:

Why can't I bake a 13 x 9 without sinking?

post #1 of 7
4/24/12 at 7:53pm
Thread Starter 
I have made three, count them three, 13 x 9 strawberry cakes today and all three sunk in the middle. I used a flower nail on the second one, and reduced from 4 to 3 eggs on the third, but none of these fixes worked. The recipe is Cake Mix Doctor, strawberry. Oh ... I guess I should mention that I did account for the change in the Duncan Hines box mix size by adding 1.2 additional ounces of cake mix to the batter, and I always bring my ingredients to room temp.

I am ready to abandon my recipe and start again. Does anyone have any suggestions for a great recipe that bakes well in a 13 x 9? I would have posted this in the recipe section, but I am also obviously in need of help in baking the 13 x 9 size.

Thanks!

Katie
Reply
Reply
post #2 of 7
4/24/12 at 8:02pm
What temp did you use to bake? I've found that baking at 325, just keep in mind it will take longer, works well for all pans sizes.
Reply
Reply
post #3 of 7
4/24/12 at 10:12pm
Have you tried using a heating core? They sell them at the craft store. I always use one for large cakes. Good luck with your cake.
Reply
Reply
post #4 of 7
4/25/12 at 4:00am
Thread Starter 
I always bake at 325. I haven't tried the core, but I might today because I guess the nail wasn't enough. I am thinking of just going back to the old standard WASC ... that one never fails!
Thanks for your help!
Reply
Reply
post #5 of 7
4/25/12 at 4:05am
Your oven my be out of calibration. On smaller cakes, cookies, and cupcakes, a little off-temp may be ok, but the bigger the cake and longer time, the more just a little change can wreak havoc. Get an oven thermometer and check.

I'm not familiar with doctored recipes, but if you are adding fresh or frozen strawberries, are you adding too much liquid? If so, try draining them in a collander with paper towels after they are cut.
Reply
Reply
post #6 of 7
4/25/12 at 4:24am
I used nails once and thought it was just silliness. Turn the oven temp down and plan on a longer time.

Also, check your oven for holding the correct temp as the PP said. My new oven runs about 4 degrees cool and that really does make a difference.

I have no experience with mixes or doctored mixes.
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.
Reply
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.
Reply
post #7 of 7
4/25/12 at 4:16pm
Thread Starter 
Thanks for the suggestions. Tonight I am going to have success ... I have the oven pre-heating with my oven thermometer in, ready for calibration if needed; I bought a new pan (my old 13 x 9 is an air bake variety that has probably been used for non-cake items one too many times); and I am skipping the strawberry fiasco and have switched recipes for my old standby WASC. I was going to use the nail, but I think I will skip that step. FIngers crossed, prayers said ... I'll keep you posted!

Katie
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Why can't I bake a 13 x 9 without sinking?