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Cooking Disasters and Holiday Mess

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Tergon:
The first time I made a cake at my current house, I used one of Mum's recipies for a Chocolate Fudge cake (very good cake!).  And I still don't know what I did wrong, but when I took it out of the oven, the outer crust was mostly burnt, and the inner cake was still molten.  And it was hot enough to be bubbling.  So then we had this charred brown thing sitting on the bench, with chunks of the crust rising and falling in rhythm while steam rose from the cracks.  My housemate demanded to know why the cake had a heartbeat and why I was responsible for this demonic thing in our kitchen.

Eris:
My brother did that with a mud cake, where the top cooked right, but the rest of it was still liquid, so the top actually slid off the rest of the cake and the liquidy stuff overflowed the cake tin and into the oven. We have no idea how he did it, but I make my own birthday cakes after that.

The Seldom Killer:
Usually happens when you don't line the tin with paper or use a too tall tin and then the top and sides cook and form a seal.

allison:
I don't know what you mean by that, because I bake a whole bunch and I never use parchment, I butter and flour my pans. The problem, usually, with the outside burning before the inside is even cooked is one of two things: the pan you have used is smaller than the recipe suggests and therefore the time/temperature need to be adjusted, or the temperature in the oven is too high.

Tergon:
I think it was a combination of both of those things.  Either way I've cooked cakes since, just been much more careful, and it's not happened again.  Which is a relief, because y'know, cakes should not have a pulse.  It's just not good.

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