Following the instructions on a recipe is very important when it comes to baking a cake. Since the cake assumes its final shape while it is in the oven, you need to make the same amount of attention as you would while making it. Make sure you turn the oven to the recommended temperature before you start making the cake mixture so that the right temperature will be reached by the time you need it.
Using the oven temperature suggested by the recipe is very important. This is because a cake will only bake correctly if there is just enough heat to help it rise and cook inside without burning it. Place your cake in the proper shelf position is even more important because the raising agents will produce gas which the heat will expand and caramelize the surface sugar which result in a soft brown crust.
Setting the temperature too high is bad because it will cause the cake to finish cooking before it can rise. This is because the cake will start cooking from the sides first before it heat moves towards the centre. As a result, the final cake will have a cracked peak in the centre and any fruit contained in the cake will sink too. The outside of the cake will be quite cooked but it will still be raw inside.
Baking your cake at too low temperature is also another problem. Even though the raising agents will work, there will be insufficient heat to set the cake in its risen shape so eventually your cake collapse and sink in the middle. You will also get a hard, sugary crust will form in the sunken shape.
To summarize, smaller cakes require more heat and higher temperature for proper baking. The best position for baking smaller cakes is the top shelve. On the other hand, larger cakes will take longer to bake so less temperature is better and the best position would be the middle or lower shelves. Make sure that you keep these points in mind when baking a cake and your cake will baked properly.
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