AHi i'm making a topsy turvy cake for this weekend! Ive tried one tier and all around the edge, including the thickest parts cooked nicely, but the middle was so raw it was still liquid, im in the middle of baking the bottom tier with less mix and grease proof paper on top, to stop it from burning and hopefully to trap the heat in. Has anyone got any other tips or if im doing it wrong please tell me :(

ATry an inverted flower nail in the center of the pan before you pour the batter in to conduct heat throughout the cake more evenly.