Somebody help me please !!!!!!! - Page 2

Could this be an issue with the new box size?

I agree w/leahs.  I have a feeling there is something wrong w/your oven.  It can "go off" quickly w/o one realizing it. 

The bakery I worked for had a problem with the cake falling. A whole days ork scaling ingredients, mixing, scaling batter, baking ...and zoink.... They all fell. So we tried another batch and they fell as well. A bit of research revealed that it was a levening problem..... Too much levening! The baking powder was no good and when we replaced it with a new can they all came out good. I love using the recipe here in the recipe index at cakecentral.com called "Durable Cake for 3D and Wedding Cakes" and the link to the recipe is below. You can flavor it and modify it to just about anything you may want and it gets tons of compliments every time.

http://cakecentral.com/a/durable-cake-for-3d-and-wedding-cakes

Although I'm no expert, it sounds to me like it's underdone - I think maybe your oven is the malfunction...I would go with what some of the other ladies said, and buy an oven thermometer. :) GL!

Chiming in again...Just for the record my oven is spot-on for temperature. I check it with an oven thermometer every time I bake. NEVER had any problems 'til the smaller mixes came out and the cake I mentioned in an earlier post DID have the texture & doneness of a cheap pre-packaged brownie. Will try adding the missing mix from another box but it gripes my a$$ to have to buy 2 mixes to get one!!!

 

Now about the Durable 3-D Wedding Cake...it calls for a DH mix. Are the instructions at the link for the 'old' size or 'new' size? I'd love to be able to use that recipe!

I use BC French Vanilla all the time.  I have tried to use the WASC recipes with the new size box, but I really don't like the texture OR the taste.   You can take 2 ounces from another mix and try to use that  to make up for the amount that has been reduced by BC.    But again, I don't care for the taste/texture so I have returned to just using the mix. 

 

I have done several cakes in 9 x 13 size but I don't torte...I just bake two cakes and layer them.  Yeah, it's a lot of cake, but it looks better IMO.    I also mix 2 recipes per pan so it is overfilled and I can level while still in the pan.  

 

Now, here is what I do to stop the 'not getting done in the center' thing.  (got the idea here on CC.)  Take an empty soup can...clean of course, open at both ends...grease it up with Crisco and flour and use that as your core.  I can't tell you how much this helps. 

 

After the cake has cooled I take out the core and level the cake while still in the pan (provided it has risen above the pan).   

 

So far, I've had pretty good luck with this method.  Yeah, it's a bigger core, but so what?  It gets covered.  HTH!