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Kiddiekakes
Posted 3 Apr 2010 , 12:49am
post #2 of 4
I find that the wondermold bakes up very dense no matter what cake batter I use...I think it is just the way the cake is compacted.I also bake mine for about 1 hiour and 10 minutes on convection bake at 325..They are never really light and bouncy!
The correct temp for a fully cooked cake should be 195 degrees F. Fully cooked bread should be 200 degrees F. Was taught this by a master cake decorator. I now always use a meat thermometer to check to see if my cakes are done.As long as I don't go over 195 degrees F, my cakes are never dry & always cooked all the way through.
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