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Cake Center Not Baking

post #1 of 5
Thread Starter 

I'm having a problem with my 10" cake centers not baking completely.  If I leave the cake in longer to bake all the way, the sides will dry up.  I have tried adding the flower nails in the center and also the baking strips around the pan and I can never get it right.  Any suggestions as to what I'm doing wrong?

post #2 of 5

What temperature are you baking?  And how long are you baking for?. ...I do tons of 10" rounds...I bake at 325 and always use a flower nail.    I have a commercial oven, so my baking time would be different.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #3 of 5
Thread Starter 

Hi Again Debbie... I'm baking at 300 degrees for about 50 minutes...  I read somewhere that if you have a convection oven, you should always bake with the temperature lower than the usual 350.  Do you think I should try baking at 325?  How many flower nails do you use?  I have been using 4 of them thinking the more, the better it will bake. 

post #4 of 5

I have a commercial convection oven..I bake at 325 with one flower nail and I think it takes about 50 minutes.  I don't have all of my sizes memorized.   I only use 1 one flower nail per pan for any size above an 8" round or a quarter sheet. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #5 of 5

I use a convection oven and do not have any issues getting 10" cakes to bake evenly without a flower nail.  I bake at 300 - 325 but it takes longer than 50 minutes for mine to bake.  The edges are fine.  I don't use the baking strips either.  My pans are also 3 inches deep.  I have only ever used a flower nail in my 16 inch pan and then I only used 1 nail and it worked perfectly.  I think 4 may be an issue, but I hope someone else can answer that.  Has this been happening or a sudden change?  Just wondering if it has to do with technique or the cake texture (flavor) or ingredients, etc.

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