I am trying to make a soccer ball cakeI have a cake pan that is 1/2 a soccer ball (actual size and all)The problem is, I can't get the cake to bake evenlyThe first time I tried it it took almost 3 hours to bakeWhen I it was finished, I let it cool and started to slice the layers and noticed that the inside of the cake was extremely moist (wet)Too moist actuallyNot to mention the outer portion of the cake finished before the inside didSo it got more hard/done then I would likeI was told to bake it at a lower temperature so that's what I didI baked it between 300-325 degreesI am frustrated needless to say lolThat being said, does anyone have an tips/tricks on how to bake a cake in such a deep pan? As a reminder, the cake pan I have is literally an actual sized soccer ball cut in half.
Can't help you on gas-mark equivalents [cook Yanqui rather than Brit!] but here's how I bake those salmon filets.once you've established the gas-mark that is the same as 375 degrees Fahrenheit: place thawed filets on baking dish sprayed with no-stick stuff like Pam or similar put smears or dabs of margarine on each filet sprinkle parsley flakes, seasoned salt lemon pepper seasoning on filets bake for approx10-12 minutes - test with fork, salmon should flake [shear] easilyNote: do NOT cover or wrap salmon filets - this produces steam and a boiled effect rather than bakedSalmon is an ocean-oily type of finny friend and can stand open baking without dryingServe with boiled baby potatoes in a cream sauce/bechamel - or a rice pilaff - or plain mashed?
I would say to lower the temperature even more, because if you don't the outside will burnYou can put a ring of aluminum foil around the outside edges of the cake and perhaps that will help to keep it from drying out, works with a pecan pie crustIf you bought the pan from Wilton, try calling or e-mailing them for tipsAnd if that doesn't work, it could be the thermostat on your oven needs to be replaced.
