I baked three flavors for a cake this weekend- chocolate, red velvet, and vanilla. The vanilla seemed rather sturdy, but the chocolate cake looked like a mess,and seemed like it was ready to fall apart. I also find that when I level/trim the cake, the crumb is kind of a mushy mess that sticks to the knife, and therefore, I can't cut cleanly through the cake. I use a flower nail and baking strips when baking, and I always make sure the cake is completely cooked through.
I'm wondering what I am doing wrong, and I'm also wondering if my cake pans could be part of the problem? Some of them are Wilton pans- is it possible they bake differently in those pans? Any thoughts or suggestions would be so much appreciated! I'd really like to keep using the Wasc, but I don't want a cake that falls apart!