How do you prevent your cake from falling in the middle?

Answer 1

When you put the mix into the tin make a small ditch in the middle so that it all rises equally, dont open the oven door while it is cooking, dont slam the oven door. But there is also lots of other ways how to.

another suggestion:

Another method that works particularly well for large round layers would be to tie a wet rag around the outside of the cake tin while the cake is baking. The wet rag prevents the outside of the layer from heating faster than the center, letting the cake rise evenly.

Answer 2

1. keep it away from high places. 2. make sure it is strapped in 3. get it a walker 4. don't let it drink and walk 5. a sturdy pair of cake shoes help 6. never sit on it 7. avoid people jumping out of the cake. OK you want a serious answer, so HERE it is Sometimes a cakes falls because of a poorly designed recipe. Or it may be that you are measuring incorrectly or not following the method of a particular recipe. Also, the temperature inside your oven differs from the temperature indicated on the oven dial. If the oven temperature is too low, the cake may not set sufficiently, even though it may have been in the oven for the suggested amount of time. When this happens the cake collapses once it's removed from the oven. You can check your oven's accuracy by buying an inexpensive oven temperature tester/gauge. You simply place it in the oven, and the temperature shown on the thermometer will let you know if your oven's temperature is accurate or not. Also check for doneness with a cake tester, but don't do it too soon, as that can cause some cake recipes to fall, too. Another thing is to close the oven door gently; slamming the oven door can cause a cake to fall. Sometimes people think that they can decrease the amount of sugar or fat in a cake recipe to save on calories. These ingredients have a strong influence on the texture and volume of baked products, so you can't arbitrarily change the sugar and fat proportions and assume that the cake will be the same. Sugar also affects the temperature at which the cake sets, so changing proportions also changes baking times. One last thing is that your baking powder may be old and no longer effective. Baking powder keeps for about a year. providing it's stored with the lid on tightly. You can test its by dissolving one teaspoon in a cup of hot water. If it has lots of tiny bubbles, it's still working. If not, replace it.

Answer 3

Use a washrag and cut in half, fold each half so it fits the height of the cake pan from the bottom of the pan to just under the top lip of the pan, use safety pins to pin the washrag ends together until it wraps around the outsides of the cake pan one time tightly, slip off the washrag (still pinned together) and soak it in cold water, ring out enough water so it quits dripping. You want to leave it plenty damp. Then put washrag into the freezer for about 10-15 mins. Once the washrag is stiff and you have your cake mix in the pan, then put the washrag back on the pan and put it immediately into the oven. This will cause your cake to rise fairly even straight across the pan and you will not have the cracks you normally have when it rises higher in the middle.

Answer 4

ummm put it on the right place?

Answer 5

Use a cooler oven.