Question from KimI've been baking cupcakes using your All Occasion Downy Golden cake recipe. The texture is incredible - soft, light, fluffy and melt-in-your-mouth. The only problem is that the cakes rise beautifully in the oven - but then about 5 minutes after I take them out they begin to sink in the middle. What do you think could be the problem? I'd love for them to be just slightly rounded on top, for the sake of presentation. Rose Response First i'd like to say that when I make cakes in two layers I like the cakes to be perfectly flat for tiering but when I make one higher layer I also like it to be gently rounded. Dipping is always a structural problem. It can be either of the following The Wrong Type of Flour If using unbleached flour for a butter cake in which the butter is used in softened form, as opposed to melted as for a genoise, the cake will dip in the center about 5 minutes after baking. This is because the smooth flour particles of unbleached flour cannot effectively hold the butter is suspension. So use bleached cake flour or bleached all-purpose flour. Too Weak a Structure This is usually due to too much leavening. Try dropping the baking powder by 1/4 teaspoon. The larger the cake, the less amount of baking powder per cup of flour is used. This is because the distance from the sides of the pan to the center are greater so that they batter needs a stronger structure to support itself.
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