Welcome to the Cake Decorators Q&A

Really need some help I follow all the instructions for Paul’s chocolate cake when I look through the glass after about an hour the cakes look lovely high and level but when I go back about 30 minutes later they’ve sunk in the middle to about half the depth – I use fresh ingredients, check the oven temperature is correct and don’t open the door – why are my cakes sinking???? The only reason I persevere with this recipe is that it does taste delicious and always receives fantastic feedback but I end up having to make the cakes a second time just to achieve the height i want which as you can imagine really cuts into any money I’m making. Would appreciate any help I know there has been lots of feedback on this but can’t find any where the cake has sank whilst still in the oven!

Hi
Just a sugestion but have you tried reducing the sugar content i found this worked for me. Also are you using an oven thermometer because my oven temperature was wrong. Hope this helps cos i know its frustrating.

Thanks Nigel I always use an oven thermometer found it scary how far off my oven was when I girsy used it! I noticed on a couple of other threads where people had said their cakes sunk after coming out of the oven and people had suggested less sugar so I’m giving that a go now cakes are in the oven and dp appear to be rising slightly different so I’m keeping my fingers crossed.

So I redid the recipe and used 100g less sugar and the result was 2 perfectly baked cakes not even a slight dip in sight! Im a very happy person now!

Happy days