Welcome to the Cake Decorators Q&A

Just asking a question ,ive made the 8 inch round mud cake which turn out great so i want to make a 10 inch square one. I have doubled the recipe and just want know if the cooking time of 1h 40min ok or do i extend til 2 hours. And will i keep the temp of 160 c the same.

Hi nigel-mellon

It’s better to bake large cakes on a lower temperature for longer. For a 10″ square, I baked this cake at 140c in a fan assisted oven for 2.5 hrs checking at 2 hrs and baking on until done. I placed three medium size metal royal icing flower nails in the bottom of the pan to act as heating cores. The metal helps distribute the heat more evenly through the batter and decreases the amount of doming which might occur during baking. Double lining the base and sides of the tin with parchment paper will help reduce the corners of the cake from over baking and burning. I make my lining paper 2″ higher than the rim of the tin, you can see my tin and height of the paper in the blog which accompanies the recipe. All ovens are different, this is the temperature and timing for my oven, yours may be slightly different, just keep an eye on it. I’ve baked this cake several times now, each time there was a slight difference in timing. Hope this helps.