Lately I've been running into a little bit of a problem ...
Some of the cakes I make are not turning out right .... it's been hard to get the timing down on the baking. I use the same ovens in the commercial kitchen and have a thermometer in the oven to test the temp.
I used 3" pans ... I use the baking strips or the baking nails to have it cook evenly. But the top of the cake bubbles up and it's cracked and takes forever to get done (hope I'm describing that right) But this make the rest of my cake over cook so it's dry and not fluffy. This is only on some of my cakes not all.
I bake from scratch and I'm using the same recipe as always but I'm tired of throwing out whole cakes.
Also, I'm using the same brand of ingredients as always as well .... I just don't know what's going wrong