Need some advice....
Every time I bake a cake I seem to get an uncooked bit in the middle. (Bake for longer, I hear you say). I have baked for longer and got mega crusty sides, lower temp for longer. The thing is, I stick a skewer in every time and it comes out clean!
I have started prodding the skewer around in various places to check and it comes out clean.
I bought a flower nail and used that today, inserted skewer, clean, cooled, went to level and... Massive uncooked bit in the middle!!
Any tips? It was an 8" round chocolate in for an hour at 180c
The crusty edged one was a 12" round vanilla in for 2hrs15 at 160c.
There's nothing I can do about these now because its to be iced tomorrow, so they're just going to have to be as they are. Trim the crusty edges and disguise the fudgy bits with buttercream!! . My friend is paying me just for the ingredients so no profit to eat in to to make another two. I've used up 30 eggs already!!
Is there a trick I'm missing??