Welcome to the Cake Decorators Q&A

I had a disaster with a madeira baked in an extra deep tin, currently so popular. The cake was soggy in the middle despite cooking it for around an extra 45mins. I did put newspaper layers around the outside of the tin and a bowl of water in the base of the oven so perhaps that inhibited the cooking process.

However I’d like to do some extra deep wedding cakes in a few months time so would it be better to just make cakes in sandwich tins and layer them up up until I get the depth I require? And/or have you any tips for baking cakes in the extra deep tin?

Many thanks

Hi bellescakes

For very deep cakes I use three or four upturned royal icing flower nails which act as heating cores to distribute the heat more evenly through the batter. Wilton make a large heating core which does leave a hole in the cake which is then plugged up from the batter which rises within the core, Discussion re heating core here http://www.wilton.com/forums/messageview.cfm?catid=6&threadid=157882 The flower nails leave small holes which I plug with ganache. When baking deep cakes the temperature should be reduced and baking time increased. Lining paper well above the rim of the tin will help prevent the sides from burning. It’s a case of keeping an eye on the bake time. Madeira cake naturally domes, this is a pretty good indication that the middle of the batter has set/setting. You’ll be able to see whether there is uncooked batter if the cake has domed and cracked. At this stage it is safe to open the oven door slightly to test the centre with a wooden skewer. If it comes out completely clean the cake is baked if not bake on and check every five minutes.
I find it much easier to bake in sandwich tins and stack. The bake time is much reduced and stress eliminated knowing at least the centre will be fully baked. And of course no torting which is a bonus.

i wrap a piece of wet towel round my cake tins no overbake on the side of the cake and no domes works every time