I made my first 2tier cake this week. I bought 2" deep magic line pans for the bottom tier, put a parchment circle on the bottom, and got ateco flower nails for the center as recommended on other threads. I baked at 350 for 30 min, and when the center was still liquid, I turned it down(no baking strips) to 325. The pan on the upper rack appeared done after about 45 minutes, the tester was clean. The bottom rack( closer to the element was moved up, and baked through as well( I put them in the oven about 5 minutes apart). After 5 minutes out of the oven, the cake started to sink in the center, and after depanning, it sunk on the bottom side, too. The other layer did not do this. It was late, so I didn't check doneness again(stupid). The next night, I tortes and filled the first, but the sunken layer was completely raw in the middle. Not a good start to making large cakes.
post #1 of 10
9/29/13 at 12:02pm