Welcome to the Cake Decorators Q&A

Hello,

I have never baked such a large cake and I was wondering if anybody would be kind enough to give some pointers on how to get a good cake with a 14″ cake round tin. I’m frightened that the middle will still need cooking while the outsides are burnt or am I being silly? It’s a vanilla sponge recipe and I am hoping to only be making it the once because of the cost of ingredients.

Katy

Hi Katy

First make sure that your oven can take a 14″ cake tin with plenty of room all around for good circulation of heat. Bake on the centre shelf of oven.
Double line the inside of the tin, have the parchement paper at least two inches above the rim to protect the sides of the cake from burning. Make a wrap for the outside of the tin by lining strips of wet towel in foil, attach with a pin securely. This will give an even bake. To help the centre of the cake to bake use a heating core ( google to see the different types) or three or four upturned metal royal icing flower nails, pour batter into tin and bake on low for longer. If using a heating core, grease and flour it well to ensure the baked batter releases. Carefully remove contents from the core and use it to plug the hole it will leave. The royal icing nails only leave small holes which get covered by the cake filling. If you’re using a fan assisted oven reduce the temperature by between 10 – 20 degrees or whatever the oven manufacturer’s hand book recommends.
Finally, if I’m missed anything please post again as I’m sure other members would also like to advise.

Hey thank you so much! I will follow your advice and see how I get on.
Many thanks
Katy