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Serious question, my neighbor swears you should never open the oven, but my cakes keep sinking in the middle
So last week I was out front hauling my vacuum and buckets into the truck when my neighbor Dave yelled over that his wife's birthday cake fell flat again. He swears the trick is you do not open the oven door even one time for the first 20 minutes, no peeking, no turning the pan, nothing. I have been baking maybe once a month since January and I peek constantly, mostly because my oven runs hot and I am scared of burning things, so I always crack the door at 15 minutes to spin the pan. My last 3 cakes all sank right in the center and got that gummy ring around the edge. I tried his no peek rule on a plain yellow cake Saturday and it came out level for the first time, but I also dropped the temp by 25 degrees, so now I have no clue which one fixed it. Anyone else dealt with this? Was it the peeking or the temp, and how do you deal with an oven that lies about its temperature without opening the door every 5 minutes?
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