I recently made some homemade carrot cake (from scratch of course) & it fell in the middle.  Why?  Did I do something wrong or is that just what carrot cake does.  Any ideas?  I'd love to find a carrot cake recipe that doesn't fall so I can use it for layered cakes.  Thank you!

tarynwood, The best carrot cake that I have ever made/eaten was for the "quacker Oat Company's cook book. Check at ther web site. I have misplaced my cook book or I would post it. granna2

Why does the cake hump up in the middle?  I can never bake a level cake

Rose: We asked our Facebook group to tell us their cake baking questions- and these were some they had. Sincerely, CC

I want to make that pumpkin cake that I seen on Betty Crocker website... I am going to a hallowen party for kids I want to win the crowd over by making it really moist like it came straight from the bakery.... So could you please lead a hand and let me know what I need to do to make a mosit box cake.... Thanks for you time

that is a great question- a cake that tastes like hot chocolate! it doesnt get much better than that

also, thanks for answering all of our questions, that is so nice of you!

GEE, Rose, where you at? All these questions and no answers?  granna2

granna2: As stated in her post- she'll be in tomorrow sometime. I am excited to see her responses. Sincerely, CC

CateC, Your right, I missed that, sorry!, Granna2

tarynwood, it could be the recipe that's at fault. did you follow it exactly as it was written. with most cakes you need to use bleached all purpose flour or you will have the center fall. but it could also be due to your oven being too low. did it bake within the time frame indicated in the recipe? if not, turn it up a bit. basically a cake will fall if it doesn't have enough structure. you could try decreasing the baking soda or baking powder which will give it more strength.

my idea of a cake that tastes like hot chocolate would surely be my double chocolate valentine cake. the recipe is in my new book "rose's heavenly cakes" and it is also on my blog www.realbakingwithrose.com under pbs recipes. alternatively you could use your favorite chocolate cake and do the special technique which is to make a chocolate ganache 3 ounces of 60 yo 62% cacao chocolate to 6 ounces heavy cream. as soon as the cake comes out of the oven, poke it all over with a wooden skewer and brush with half the glaze. unmold it after 10 minutes and to the same to the other side.

there are several reasons: here is the main one:

the outside of the cake which touches the metal pan sets first and the center continues to rise for a longer period of time. i have designed silicone cake strips that wrap around the sides of the pan to equalize the baking from edge to center. you could also make your own by tearing off a long strip of aluminum foil and wrapping it around wet paper towels, then using a metal paper clamp or paper clip to attach it.

maryann, not sure what you mean by organic pumpkin. i almost always use canned pumpkin for my pumpkin cakes and pies because it is so reliable but you could make your own pumpkin puree using an organic pumpkin. split it in half and set it hollow side down on a baking pan. bake at 350F until tender. you can also use a microwave. the important thing is after you scoop out all the pumpkin pulp place it in a saucepan on low heat and stirring frequently simmer it until any excess water is removed.

CateC_BettyCrocker_MOD:

Carla Gulledge Breedlove

any gingerbread recipes,not cookies but the square almost cake like gingerbread