The pans have been Baker's Secret or a similar type. I usually kill the
non-stick coating before I do anything structurally wrong to the pans.
Grin. As far as the oven goes, there are four positions for racks in my
oven. The top and the bottom are definitely what they say. The middle
two racks are slightly higher or lower than center. I have tried both
of them, but I get nervous about the lower one having the potential to
burn the bottom of the cake. I use a gas stove, by the way.
Carol
On 11/19/2011 8:24 PM, Jean Hunt wrote:
Perhaps you might want to think about getting a new 13" x9" pan if yours is
old. Not knowing the condition of your pan the bottom may be weak and buckle
or dip in the center. Just one more thought that may or may not make a
difference and that is where you are placing the cake pan in your oven. Are
you placing the pan on the middle rack in the middle of your oven? Just a
thought.
Jean
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of carollablady
Sent: Friday, November 18, 2011 6:22 AM
To: [email protected]
Subject: Re: [CnD] Cakes rising higher in the middle.
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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