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Cake dipping problems

post #1 of 9
Thread Starter 
Hi
After some advice please all my cakes seem to dip in the middle!
Last night I make a 10" square cake using
550g caster sugar
550g butter
550g self raising flour
10 eggs
Vanilla extract

Cooked on gas mark 3-4

I didn't open the oven didn't knock it and it still sunk!!

Any ideas what I'm doing wrong?

Thanks
post #2 of 9

I'm not familiar with gas ovens so can't comment on that but everything else about your recipe sounds fine.  Did you bake the cake in one tin?  The main reason for a cake sinking is that it is not completely cooked in the centre - for a 10" square it can take some time to cook through, sometimes the sides can be overcooked before the middle is done, if it's a deep cake.  For larger cakes I prefer to split the mixture between two tins so that the thinner layers cook quicker and more evenly.
 

post #3 of 9
Thread Starter 
Thanks for replying.
Yes it was baked in one tin, the only thing about baking it in 2 tins is getting them both the same thickness? Would you make 2 recipes or make 1 then split it?
post #4 of 9

Have you ever tried putting a metal flower nail in the center before baking it? The metal heats up and helps cook the cake in the center.

Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
post #5 of 9
Thread Starter 
No I haven't ever tried that. I need it for today to re bake the cake! Do they work well?
post #6 of 9
Thread Starter 
Do you think it would be an idea to make 2 smaller cakes then put them together to make a 10"?
post #7 of 9
Quote:
Originally Posted by Sarah1986 View Post

Thanks for replying.
Yes it was baked in one tin, the only thing about baking it in 2 tins is getting them both the same thickness? Would you make 2 recipes or make 1 then split it?


I make one mix, weigh the bowl with the mixture in (I have previously weighed the empty bowl so know how much to deduct for the bowl weight) then divide the mixture equally between the 2 same-sized tins.  I wouldn't recommend baking two different-sized full height cakes to make up your 10" cake - it's too hard to cover the join flawlessly.

post #8 of 9
Thread Starter 
I ended up baking the top and bottom of the cake separately as you advised and it worked perfectly ahhh so happy I'm going to always do that in future. Thanks for your help .
post #9 of 9

Really glad it worked for you this time!icon_smile.gif
 

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