Baking the perfect cake
I know this is a slightly unusual post but I'm trying to help my wife, Anna, bake the perfect cake.
I suspect like many would be bakers, Anna has been thwarted by inconsistent temperature within her cakes so that either the outside is perfectly cooked and the inside a touch raw or vice versa. Result, a very frustrated baker.
Anna recently watched a cooking series that demonstrated baking the perfect potato by inserting metal skewers into the potato and therefore cooking the inside from the conductive nature of metal.
What we're now wondering is if we could apply the same idea to baking a cake by inserting skewers at specific points to allow a even internal temperature. However, without lots of trial and error what we don't know right the position to place the skewers in the cake. Our rough assumptions is that closer to the center of the cake the more concentrated the skewers need to be.
We thought that there may be a more precise way to judge the position of the skewers using physics. Random I know but any help will be most appreciated!
Thanks in advance,
David and Anna