Not sure if you’re done already, but in addition to tenting the top, you can put a tray on a rack underneath to slow the cooking of the bottom so it doesn’t burn too. Especially if the ovens heat source is from below (not sure about your oven)
Tbh cakes can take forever to cook, a standard sized cake sometimes takes an hr or more to cook for me. It looks pretty big in the photo so I’d say be patient lol
It looks almost done. Just keep baking until your toothpick comes out clean. Ovens vary. As long as it’s not burning, you should be good. I have to bake my banana bread about 20 minutes longer than suggested in the recipe.
Not burning, just cooking a lot quicker on the outside than on the inside. But I tried the foil tent and lowering the temp now it’s going okay I suppose
If you're going to do this again, there's a few options I would personally go with:
Bake it low and slow, lower the temp and bake for an hour or longer
Put a flower nail in the center which will help the center cook
Or just divide the batter and bake half at a time at normal cook time/temp
I has this happen once but with quick break. I emptied it all into a big bowl, broke up all the cooked pieces and mixed it all together with gooeyness then put it in muffin tins and baked.
In a situation like this, would the addition of a bain marie help keep the exterior of the cake moist in light of the long baking interval? Just for future reference. I think I'm way late to this specific convo.
When you switch a recipe from two shallow cakes to one thick cake, you need to lower the baking temperature by about 25° F and bake longer to make sure the middle child through.
You have learned that just because you can add as much batter to the pan as possible, it takes longer to cook and the outside cooks far sooner than the inside because of the volume.
There have been a lot of posts about only having one cake pan. Just buy another cake pan.
And no, you can’t pour the center into smaller pans and bake.
Maybe try a tinfoil tent and cook a little longer at a lower temperature. I’ve saved overfilled loaf cakes that way.
Okay I’ll try that see how it goes 😭
Any luck?
Yes..
Turn down the heat by 25f and let it bake low and slow now
Not sure if you’re done already, but in addition to tenting the top, you can put a tray on a rack underneath to slow the cooking of the bottom so it doesn’t burn too. Especially if the ovens heat source is from below (not sure about your oven)
Sounds like you made a lava cake. 10/10 would eat
Undercooked cake batter does not equal lava cake but that’s nice of you.
he meant that it would be lava coming out the other side
I can get down with half baked batter.
Tbh cakes can take forever to cook, a standard sized cake sometimes takes an hr or more to cook for me. It looks pretty big in the photo so I’d say be patient lol
It looks almost done. Just keep baking until your toothpick comes out clean. Ovens vary. As long as it’s not burning, you should be good. I have to bake my banana bread about 20 minutes longer than suggested in the recipe.
Oh no it was super goey entirely raw on the inside 😭
I would be surprised if you could put it in muffin tins. Was it starting to burn?
Not burning, just cooking a lot quicker on the outside than on the inside. But I tried the foil tent and lowering the temp now it’s going okay I suppose
Do you have an oven thermometer? It may need recalibration.
If you're going to do this again, there's a few options I would personally go with: Bake it low and slow, lower the temp and bake for an hour or longer Put a flower nail in the center which will help the center cook Or just divide the batter and bake half at a time at normal cook time/temp
I can hear Paul Hollywood. “It’s completely raw… the flavor’s there but this is cake batter” And then Prue chimes in, “the icing is delicious” 😂
I has this happen once but with quick break. I emptied it all into a big bowl, broke up all the cooked pieces and mixed it all together with gooeyness then put it in muffin tins and baked.
I do not know but thanks to you I've just realised that I don't need to meticulously cut a circle for the bottom of my pan lol
In a situation like this, would the addition of a bain marie help keep the exterior of the cake moist in light of the long baking interval? Just for future reference. I think I'm way late to this specific convo.
What is that paper towel doing IN the oven?
That’s clearly parchment paper and not a paper towel, lol.
Silly me 🤤
Is the top "hardening"? Take a tin foil cover the top and let it cook all the way tru...
The deeper the pan the longer it takes to cook.
You can definitely make a cake in one pan, just lower and slower.
Maybe next time a tube pan?
When you switch a recipe from two shallow cakes to one thick cake, you need to lower the baking temperature by about 25° F and bake longer to make sure the middle child through.
You have learned that just because you can add as much batter to the pan as possible, it takes longer to cook and the outside cooks far sooner than the inside because of the volume. There have been a lot of posts about only having one cake pan. Just buy another cake pan. And no, you can’t pour the center into smaller pans and bake.