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Posts by nanda_129

I am trying to bake a cake using a hemisphere cake that is 8 in across and 4 inches deep. I have been baking it for about an hour at 350 and it is still mushy and wobbly in the middle. Should I have increased the temperature? Or does anyone have any advice on using this type of pan properly? I would greatly appreciate any help!
Hello! I was wondering if anyone has any ideas on why this is happening or how to fix it. When I bake a cake, say in an 8 inch round, and then stack the layers, the aren't flush with each other. It seems some of the layers are just slightly wider than others. I end up having to cut around some of the edges. Any one have this issues or know why it is happening?
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