Is your oven position level? I don't quite comprehend why the different variances of your batter, thick in the middle, watery on the sides? Some how the ingredients are not being mixed thoroughly. It should feel all one consistency, and some times you might have to level out the dough if it is a little thick, but not that thick that you absolutely cannot maneuver it. Use an electric mixer. Sandy Also, to help in spreading, I keep a dish or cup with warm water in it and some times dip the spoon bottom in it and it slides or glides right over the batter to help spread it. Also, remember to gently tap the pan on the countertop to help level and remove air bubbles, so says my son's fifth grade home economics teacher, Mrs. Noakes!
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of carollablady Sent: Thursday, November 17, 2011 4:00 PM To: [email protected] Subject: [CnD] 9x13 cake problems Can someone tell me what I am doing wrong with my 9x13 cakes? They always come out thin around the sides, maybe 3/4 inch thick and very thick in the middle, maybe over 2 inches thick. I have tried turning down the temperature for baking. I spread the batter (when it is thick enough to do so) toward the outside edges of the pan, leaving a thinner middle section. No matter what I do, the cakes always seem to come out this way. The funny thing is that there is this little short rim around the edge of the cake and all of a sudden, the middle portion just rises up, sort of like a big egg laying in a nest. I am glad to have any suggestions. Thank you. Carol _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
