Trouble baking in an 8" ball pan
I'm wondering how I happen to see so many successful looking ball shaped cakes on this site. I have tried 4 times to get one to turn out in my 8" half sphere pan so that I can put 2 halves together to make a grooms cake for this weekend, and have had no luck so far. They come out raw in the middle every time. I don't have a baking core and used my rose nail as so many others prefer this method, and still get crispy edges with a raw middle. Also put wet strips around rim of pan in conjunction with the nail in the center. Have tried 3 different "denser" chocolate cake recipes as well (the bride wants the ball to be chocolate). Please help... I'm at the end of my rope.
Replies to This Discussion
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Permalink Reply by Tammy Owenby on
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you could try adjusting your temperatures up or down. If it gets down to the wire, scoop out the uncooked sections fill with cream filling or bake 6" flat cakes to fill back in its place until you can get it sorted out.
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Permalink Reply by carol kenney on
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Thanks for your reply Tammy. I have done this as well. I scooped out the raw goo and "back filled" the hard crust with cake scraps for my watermelon cake last week when my second try at a lower temp yeilded a slightly less raw version of the first attempt. Then tried the different recipes for denser cakes, rose nail, bake even strips, and two more recipe changes. I had one in the oven as I posted this discussion... it turned out the worst of all of them. Have given up... Using the last of my ingredients to bake varying cake circles and will attempt to carve a perfect sphere... I have a bride depending on me tomorrow.
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