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Cake sinking in the middle when I use the 10" & 12" Topsy Turvy Pans

post #1 of 5
Thread Starter 

When I baked cakes using the topsy turvy pans the 10" & 12" cakes sank in in the middle but when I used the 6" & 8" pans they came out perfect. Can anyone tell me what I'm doing wrong or if there's a trick for the bigger cakes?

post #2 of 5

Do you have a flower nail or heating core you can use in the centre? I usually use a flower nail for those sizes if I'm worried about them not baking all the way through. Just grease it really well and put it, upside down, in the middle of the pan before pouring batter in.

post #3 of 5
Thread Starter 

I used a heating core and they still sunk in really bad

post #4 of 5

hmm, I use a lower temp as well, I've only used a topsy turvy pan once though, so I really don't have much experience with them. I usually just carve them instead.

Sorry :/

post #5 of 5
Thread Starter 

I cooked them at 300* but, that didn't help. Thanks for trying to help me out anyway.

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