When I make a WASC cake, the center of my cake ALWAYS falls. It is never as high as the sides. I've tried so many variations on my recipes. I thought I'd try the bake even strips.
I just baked a set of cakes with the strips. It was a disaster! I cooked it for the normal time and the cakes came out still raw on the bottom half! The directions didn't say anything about having to cook them for a longer time.
What in the world did I do wrong?!!
There are a number of reasons as to why they might have collapsed.
1) The FIRST and foremost reason is to NOT open the oven or get them out before they are cooked!! Trust me....I have thought that my cakes were done....took them out and tested them...and they have collapsed in the center.
2) I usually bake mine at 300 for the first 20 minutes or so and then I crank it up to 325...no more than that.
3) I also use flower nails instead of heating cores. I spray the nails with non stick spray ( I use the wilton) and place them in the center of the cake. For cakes that are more than 8 inches I usually use more. Sometimes for big cakes I sort of make a cross in the middle using the nails.
4) I also use the bake even strips too....just wet the strips, ring out the excess water and apply it to the outside of the pan. But if your using the nails, then this step is not necessary. I just do...as an added bonus 
I also use WASC and when I follow these instructions, my cakes bake up nice. Remember to not open the oven until it is almost done baking. One tip is that once you start smelling the cake it is almost done.
And for the WASC...it takes longer to bake...usually mine take more than an hour...depending on the size....be patient and they will come out nice
Thanks Normita.
I don't open the oven until the timer goes off. I have never had my WASC cake come out even, the center has always fallen. Am I not cooking it long enough? I cooked an 8 inch cake for 50 minutes at 325.
I wish I could get this cake right. I love the way it tastes. I am high altitude, so I wonder if that makes a difference?
I really like using the rose nail method, it works!
I hope this doesn't seem like a stupid question, but are you measuring your batter into your cake pans? Too much batter might cause soggy, under cooked centers.
Also, do you have an oven thermometer to make sure your oven is at the correct temperature?
I hope this helps! Best of luck!
To me its sounds under baked. My 8 inch cakes take a little more than an hour to fully bake. I think that the high altitude may make a difference...I'm not sure what temp you have to adjust...sorry!!
But if you PM Macsmom....from this site, she has this looooong thread about the WASC and its variations, I'm sure she can help. But you can try to bake it a bit longer to see how it comes out. I know for a fact, that the WASC take longer to bake than a regular cake. I would use the flower nails, lower the temp for the first 15-20 minutes and just be patient.
WHen I think that the cake is almost ready...I slowly open my oven door about half way, just enough for my hand to go in. And then I gently pat my cake...if it still giggles...its not ready...if it lightly springs back...it is done. Also, when you see that the cake has pulled away from the pan...it is ready. I use long bamboo skewers to test my cakes..
The important thing to remember is if you think its not ready...dont take it out of the oven. I have even tested my cakes on the edge of the oven, without ever taking them out...that way I can just push it back in.
Hope this helps
Quoted from above:
"WHen I think that the cake is almost ready...I slowly open my oven door about half way, just enough for my hand to go in. And then I gently pat my cake...if it still giggles..."
I really think you meant to say, 'jiggles'. LOL!
If I opened my oven door, and my cake giggled at me, I'd be giggling right back! 
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