Well the story helps me feel a little better. I have gone to making
cakes in a tube (bundt) pan because of the really puffed up middles for
9x13. They work better, but there are occasions when the tube cakes are
not preferable. I will look into the strips. Would it work to set the
pan inside another pan? Would it be good or bad to put water in the
outer pan? Thanks.
Carol
On 11/18/2011 7:14 AM, [email protected] wrote:
Hi, Carol,
Often, a cake will rise higher in the middle than on the sides. If you are
looking to get a perfectly flat, level cake, it may not be possible. But, one
solution is, strips that you soak in water and put around the outside of a pan.
They insulate the pan and allow the cake to rise more evenly. The strips can
be gotten at a kitchen store, or a baking supply store.
Some cakes cook better in a tube pan; you may want to try that as well and see
if that gives more satisfactory results.
Here is a cake baking story for you which may make you feel better. My family
had a favorite spice cake which we made every year for my father's birthday.
The cake would often come out flat, or sink a little in the middle. One year,
I played with the ingredients a little, adding a little more baking soda, and
an extra egg, hoping to make it rise better. The opposite happened. Both
layers came out looking like some one had sat in the middle of each one. The
sides rose and the middle sank.
We propped it up with a soup bowl in the middle to level it out. The cake
itself tasted delicious; the texture was fine!
We abandoned that recipe after that and haven't made it since. I think it is
one of those cakes that might want a tube pan.
Hope this helps.
Blessings,
Alice
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