so I tried the Enhanced Cake Recipe on this site this weekend -- had to make two 12"x2" hexagons for a cake later this month so decided to get a head start and bake and freeze. Well, filled the first pan to about 2/3 full to get a nice full layer -- baked at 325 for a little over an hour - toothpick came out with a few crumbs so pulled it out and let cool for 10 minutes. Used a flower nail in my pan and bake even strips. When I flipped the cake out it was obvious that the cake didn't get done enough - was barely crumbed on the outside and later when I went to wrap that layer for freezing lost the entire top crumb coat on the rack...will use it as my top layer so that it doesn't have to hold weight...

So onto the second layer, filled 2/3 again, again flower nail, again bake even strips -- cooked the heck out of this one...probably 1.5 hours until the top looked very done...flipped out better than the first and had a nice crumbcoat all around -- however, lost the top again to the rack and when I wrapped the cake felt very "mushy"....

Have used the recipe for 3D durable on this site and made nice firm cakes -- afraid the ones from the enhanced recipe are going to fall apart when I go to frost....any ideas on what went wrong or is this just the way it is?

Thanks, Lisanne