Baking Advice: What To Do When Your Dessert Isn't Baking Evenly
Only bakers know the frustration caused by an item, like a quick bread or cake, getting done around the edges but remaining underdone in the middle. This isn't at all uncommon. This is a frequent issue with dense batters...
This isn't at all uncommon. This is a frequent issue with dense batters or desserts made from two types of ingredients (like pumpkin pie, with its pastry crust and custard-like filling).
However, that doesn't mean there isn't anything you can't do about it. Here are a few strategies for dealing with a baked good that isn't baking evenly.
First, make friends with aluminum foil. Covering your quick bread or cake with foil traps steam inside, which helps ensure consistent and even heating. You can also make a temporary pie shield of aluminum foil that will protect the crust from burning, yet will leave the middle exposed to more heat. Or consider using a bread dome to bake bread.
Second, you could consider immersing your pan in a water bath. Surrounding a pan containing dessert batter or dough with warm water helps get that elusive consistent heat. It's the same principle as a convection oven, but without the expense of buying a whole new appliance.
You might also consider adjusting the dessert item's position in the oven. It's possible you have it too close to the heat source, or too far away. In any event, it's worth a shot.
For more baking advice, check back with this blog frequently. We update it at least once a week with information, tips and tricks for bakers and cooks. You are also welcome to contact us if you have specific questions.