Comments on: Why do my cakes sink in the middle? http://www.lindyscakes.co.uk/Blog/2009/05/13/why-do-my-cakes-sink-in-the-middle/ Welcome to our amazing world of sugarcraft and cake decoration Fri, 10 Feb 2012 13:35:15 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Kiwi Rachel http://www.lindyscakes.co.uk/Blog/2009/05/13/why-do-my-cakes-sink-in-the-middle/comment-page-1/#comment-6011 Kiwi Rachel Fri, 10 Feb 2012 13:29:10 +0000 http://www.lindyscakes.co.uk/Blog/?p=1277#comment-6011 Dear Priscilla Could it be that your oven is too high? If you have a fan oven you can reduce the oven temperature to 160c (320F). I would grease your pan and then line it with baking parchment to stop it sticking. Hope this helps and good luck! Zoe Dear Priscilla

Could it be that your oven is too high? If you have a fan oven you can reduce the oven temperature to 160c (320F). I would grease your pan and then line it with baking parchment to stop it sticking.

Hope this helps and good luck!

Zoe

]]> By: Priscilla http://www.lindyscakes.co.uk/Blog/2009/05/13/why-do-my-cakes-sink-in-the-middle/comment-page-1/#comment-5922 Priscilla Tue, 31 Jan 2012 05:33:42 +0000 http://www.lindyscakes.co.uk/Blog/?p=1277#comment-5922 Hi I´m having a problem with one of a chocolate recipe, its called mud cake. So I put it in the oven at 350° like it says and the cake starts rising and then all of a sudden it sinks in the middle. I leave it around 45 minutes, it says it should be done in around 25 minutes but that can´t be, you can still see that its undercooked. So the cake sinks in the middle and you can actually see kind of a circle that softer and moister than the edges, which are done and maybe overcooked. The cake is also sticking to the pan, I used shortening and flour , the same way I do with all the cakes that I bake and it sticks anyway. What am I doing wrong or what do you think might be happening? Hi I´m having a problem with one of a chocolate recipe, its called mud cake. So I put it in the oven at 350° like it says and the cake starts rising and then all of a sudden it sinks in the middle. I leave it around 45 minutes, it says it should be done in around 25 minutes but that can´t be, you can still see that its undercooked. So the cake sinks in the middle and you can actually see kind of a circle that softer and moister than the edges, which are done and maybe overcooked. The cake is also sticking to the pan, I used shortening and flour , the same way I do with all the cakes that I bake and it sticks anyway. What am I doing wrong or what do you think might be happening?

]]> By: Jane http://www.lindyscakes.co.uk/Blog/2009/05/13/why-do-my-cakes-sink-in-the-middle/comment-page-1/#comment-5793 Jane Wed, 21 Dec 2011 11:22:46 +0000 http://www.lindyscakes.co.uk/Blog/?p=1277#comment-5793 Hello Sam, Really not sure what you could be doing wrong here. Usually victoria sponges are quite easy to achieve. I always use Mary Berry's Victoria Sandwich recipe - it's a "throw it in and mix it up" recipe which is great and works every time! If you Google "Mary Berry recipes" you should find it. Give it a go. Good Luck - Jane Hello Sam,
Really not sure what you could be doing wrong here. Usually victoria sponges are quite easy to achieve. I always use Mary Berry’s Victoria Sandwich recipe – it’s a “throw it in and mix it up” recipe which is great and works every time! If you Google “Mary Berry recipes” you should find it. Give it a go.
Good Luck – Jane

]]> By: Sam http://www.lindyscakes.co.uk/Blog/2009/05/13/why-do-my-cakes-sink-in-the-middle/comment-page-1/#comment-5762 Sam Thu, 15 Dec 2011 19:15:17 +0000 http://www.lindyscakes.co.uk/Blog/?p=1277#comment-5762 Hi everyone. I have a major problem when I do a basic sponge recipe. 4oz flour 4oz sugar 4oz marg 2eggs. I have tried many variations of this - the all in one - creaming butter and sugar until light and fluffy - beating the eggs and adding slowly with a tsp flour to stop the mixture from curdling - all no success as it still sinks in the middle. I had a gas oven until a few days ago and have just got a dual fuel range so i thought that it might of been my gas oven as it was oldish but still no luck. I can make any recipe (banana and butterscotch - date and walnut - caraway loaf) and they come out all soft and spongy and delicious but give me a victoria sponge or fairy cakes and they all sink and then become very dry :( HELP !!! Hi everyone. I have a major problem when I do a basic sponge recipe. 4oz flour 4oz sugar 4oz marg 2eggs. I have tried many variations of this – the all in one – creaming butter and sugar until light and fluffy – beating the eggs and adding slowly with a tsp flour to stop the mixture from curdling – all no success as it still sinks in the middle. I had a gas oven until a few days ago and have just got a dual fuel range so i thought that it might of been my gas oven as it was oldish but still no luck. I can make any recipe (banana and butterscotch – date and walnut – caraway loaf) and they come out all soft and spongy and delicious but give me a victoria sponge or fairy cakes and they all sink and then become very dry :( HELP !!!

]]> By: Lindys Team http://www.lindyscakes.co.uk/Blog/2009/05/13/why-do-my-cakes-sink-in-the-middle/comment-page-1/#comment-5315 Lindys Team Wed, 23 Nov 2011 11:19:51 +0000 http://www.lindyscakes.co.uk/Blog/?p=1277#comment-5315 Hi Sarah, We are very pleased to hear you are enjoying Lindy's books and our online shop. Whenever Lindy makes cupcakes she always uses the cupcake cases we sell as these are very well made and of a good quality. She also makes sure that once they are baked they do not sit in the baking tin as condensation can build up and make the cases wet. All of the recipes in Lindy's book bake me i'm yours cupcake celebration will result in a gorgeous tasting cupcake: http://www.lindyscakes.co.uk/bakemeimyourscupcakecelebration.htm especially the hummingbird recipe but that's my preference! Keep on the good work! Marina Hi Sarah,
We are very pleased to hear you are enjoying Lindy’s books and our online shop.
Whenever Lindy makes cupcakes she always uses the cupcake cases we sell as these are very well made and of a good quality.
She also makes sure that once they are baked they do not sit in the baking tin as condensation can build up and make the cases wet.
All of the recipes in Lindy’s book bake me i’m yours cupcake celebration will result in a gorgeous tasting cupcake: http://www.lindyscakes.co.uk/bakemeimyourscupcakecelebration.htm especially the hummingbird recipe but that’s my preference!
Keep on the good work!
Marina

]]> By: Lindys Team http://www.lindyscakes.co.uk/Blog/2009/05/13/why-do-my-cakes-sink-in-the-middle/comment-page-1/#comment-5243 Lindys Team Wed, 09 Nov 2011 11:37:55 +0000 http://www.lindyscakes.co.uk/Blog/?p=1277#comment-5243 Hi Andrea, Maybe lowering the temperature of the oven and baking for a little longer may stop the cake from sinking otherwise it sound to us that you have done everything correctly. Cake on! Marina Hi Andrea,
Maybe lowering the temperature of the oven and baking for a little longer may stop the cake from sinking otherwise it sound to us that you have done everything correctly.
Cake on!
Marina

]]> By: sarah w. http://www.lindyscakes.co.uk/Blog/2009/05/13/why-do-my-cakes-sink-in-the-middle/comment-page-1/#comment-5236 sarah w. Tue, 08 Nov 2011 12:33:12 +0000 http://www.lindyscakes.co.uk/Blog/?p=1277#comment-5236 hi lindy I am a beginner into cupcake decorating, you are my complete inspiration, have bought loads of stuff and four books from your site, fantastic service and variety. I wonder if you can give me some advice on how to bake a perfect looking cupcake, have tried so many recipes and for some reason all of them come out with the bottom of the cupcake case all scrunched up not smooth and proffesional looking as in your photos. i would greatly appreciate some tips on that and maybe a simple recipe to start me off again. Thank you so much sarah w. hi lindy I am a beginner into cupcake decorating, you are my complete inspiration, have bought loads of stuff and four books from your site, fantastic service and variety. I wonder if you can give me some advice on how to bake a perfect looking cupcake, have tried so many recipes and for some reason all of them come out with the bottom of the cupcake case all scrunched up not smooth and proffesional looking as in your photos. i would greatly appreciate some tips on that and maybe a simple recipe to start me off again. Thank you so much sarah w.

]]> By: Andrea Richards http://www.lindyscakes.co.uk/Blog/2009/05/13/why-do-my-cakes-sink-in-the-middle/comment-page-1/#comment-5221 Andrea Richards Tue, 01 Nov 2011 08:32:47 +0000 http://www.lindyscakes.co.uk/Blog/?p=1277#comment-5221 Hi I am trying a new recipe for a simple sponge that uses 200g each self raising flour, castor sugar & butter & 4 eggs. The sugar & butter is creamed, eggs added slowly & sifted flour slowly till incorporated. I have tried the recipe twice & both times it has started baking beautifully but sinks in the last few minutes of baking, which is driving me insane. All ingredients are room temperature, I cream the sugar & bitter till beautifully light & am gently when adding all other ingredients. The cake is not overbaked either. The recipe comes from a well known baker so I don't think the recipe from her book would be incorrect?.. Please could you give me any ideas on why this would happen?! Thanks very much. :) Hi

I am trying a new recipe for a simple sponge that uses 200g each self raising flour, castor sugar & butter & 4 eggs. The sugar & butter is creamed, eggs added slowly & sifted flour slowly till incorporated. I have tried the recipe twice & both times it has started baking beautifully but sinks in the last few minutes of baking, which is driving me insane. All ingredients are room temperature, I cream the sugar & bitter till beautifully light & am gently when adding all other ingredients. The cake is not overbaked either. The recipe comes from a well known baker so I don’t think the recipe from her book would be incorrect?..
Please could you give me any ideas on why this would happen?!
Thanks very much.
:)

]]> By: Lindys Team http://www.lindyscakes.co.uk/Blog/2009/05/13/why-do-my-cakes-sink-in-the-middle/comment-page-1/#comment-5212 Lindys Team Mon, 31 Oct 2011 11:43:30 +0000 http://www.lindyscakes.co.uk/Blog/?p=1277#comment-5212 Happy 40th Tom! We hope you have a wonderful day and enjoy your fruit cake. There are lots of other wonderful recipes on Lindy's blog that you can try when you are next back on land! Thank you for your kind comments. Marina Happy 40th Tom!
We hope you have a wonderful day and enjoy your fruit cake.
There are lots of other wonderful recipes on Lindy’s blog that you can try when you are next back on land!
Thank you for your kind comments.
Marina

]]> By: Tom Balfe http://www.lindyscakes.co.uk/Blog/2009/05/13/why-do-my-cakes-sink-in-the-middle/comment-page-1/#comment-5176 Tom Balfe Tue, 25 Oct 2011 22:03:03 +0000 http://www.lindyscakes.co.uk/Blog/?p=1277#comment-5176 Hi there. It's my 40th birthday next week. I searched the web high and low looking for a good fruit cake recipe as I didn't want a rich Christmas cake type of thing. I found your site by accident and when I saw this Fruitcake recipe I knew mediately " this is for me". I have just now taken it out of the oven. It smells gorgeous and feels lovely and springy and is a lovely hazlenut brown. It rose by about 3/4 to 1 inch and did so perfectly level. The old inverting before icing trick will not be needed. That' s a first for me. I used an apple corer carefully in the middle of the cake and I have never seen a texture like it. The pieci i took out is back in place now and when iced no one will be any the wiser. Thank you so much for this recipe. I work as an an engineer at sea and see baking as therapy when I return home. If I live for eternity, i will never use another cake recipe. I followed your recipe to the letter and old speckled hen is my favourite beer so it has been win win. I can't praise you enough and once again, thank you. Tom. Hi there.
It’s my 40th birthday next week. I searched the web high and low looking for a good fruit cake recipe as I didn’t want a rich Christmas cake type of thing. I found your site by accident and when I saw this Fruitcake recipe I knew mediately ” this is for me”. I have just now taken it out of the oven. It smells gorgeous and feels lovely and springy and is a lovely hazlenut brown. It rose by about 3/4 to 1 inch and did so perfectly level. The old inverting before icing trick will not be needed. That’ s a first for me. I used an apple corer carefully in the middle of the cake and I have never seen a texture like it. The pieci i took out is back in place now and when iced no one will be any the wiser.
Thank you so much for this recipe. I work as an an engineer at sea and see baking as therapy when I return home. If I live for eternity, i will never use another cake recipe. I followed your recipe to the letter and old speckled hen is my favourite beer so it has been win win. I can’t praise you enough and once again, thank you. Tom.

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