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Message: [QUOTE="Norcalbaker59, post: 44708, member: 2340"] [USER=4675]@ShuBunny[/USER] No not for a cake, there is too much steam for cake. You want to insulate the cake pan but you don’t want the additional steam. That’s why you use the cloth strip. with your cakes you you ran into problems because you used extremely deep pans, do you have a lot of volume; your pans were very small in diameter, so a significant amount of batter around the sides and bottom baked and set very quickly; but because the pans were very deep a significant amount of batter in the center was still raw, and all that active chemical leavening forced it up through the center. You probably filled them pretty full as well. When you bake in a deep pan you want a larger diameter, use a heating core, a baking strip, and reduce your oven temperature. This will ensure a more evenly baked cake. And you won’t have an over baked dried out cake. If you need small cakes (4”), it is best to bake a sheet cake in a jelly roll pan then use a circle cutter to cut the layers. When you bake a custard like a cheesecake, flan, mousse, soufflé, and terrines use a Bain Marie. [ATTACH type="full"]3825[/ATTACH] [/QUOTE]