Cake hump when baking

by Kerry
(England)

How do I stop my cake rising so much in the middle when baking it in the oven? I always end up with a huge hump in the middle instead of a nice even flat top. I cook an 8inch cake in a deep pan, center of the oven at 145 degrees for over an hour.

Any hints or tips would be great as I am new to cake decorating and baking.
(Note:I use a ready made mix with which I add water.)

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Cake hump when baking

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Jul 09, 2009

Success
by: Kerry

Thanks for all your comments. I have now mastered the baking of a cake!!! I made my mixture a little more thicker, turned down the oven by 10 degrees and covered the tin loosely with tin foil. I also have a fan assisted oven, I turned the fan off and just had the top and bottom oven on, this seems to have made a big difference. It worked, takes an extra 15-20 mins to cook but I get almost a level top. I do not have to trim any off, I turn the cake up side down after cooling and this helps it settle even more level underneath. Hope this tip helps any one else.

Jul 09, 2009

even cake
by: Anonymous

Use cooling strips around the pan while baking. These can be purchased at decorating supply stores.

Jun 26, 2009

cake hump
by: Deborah

I don't have any experience with cake mixes that you only add water to but I have used others like Pillsbury Plus and Betty Crocker. Preheat your oven to 300 degrees. For 2- 8" round cakes, set the timer for 60 minutes. Check cake for doneness by touching the top. If your finger leaves a dent, it's too soon. I set the timer at 10 minute intervals and check at the end of each interval. The cooler oven allows the cake to rise slowly and more evenly. God luck!