When I try to bake a cake or a pan of brownies, here's what always happens: I cook at the recommended temperature for the recommended time, and when I go to take it out, the edges are just beginning to burn, but the middle is completely raw. To get something cooked, I usually have to leave it in for almost twice the recommended time, and the edges come out as charcoal. Is this my oven, or something I'm doing wrong?
I ruined a would-be delicious cranberry upside-down cake the other night that I was hoping to give a trial run before Thanksgiving. Quite a bummer. So here's another question: since I suspect my oven is the culprit and I'm not getting a new one any time soon, does anyone have general suggestions for how to turn a cake into cupcakes? I should be able to make those. From what I remember, cupcakes cook in about 2/3 as long as cake. Is this a good guideline? Anything else I should know about turning one into the other?
Thanks a lot.