I need help! The last couple of times I have made a white cake they seem to crack and fall apart after I bake them. I turn them over and let then sit for a few minutes and I take off the pan and the cake is cracked on the sides and even falls apart some times. The weird thing is it only happens to my white cakes. I can make marble and chocolate and it doesn't do it.
Kel
2
replies
i_heart_pastry
Posted 31 Jul 2007 , 11:33pm
post #2 of 3
After baking, let them cool in the pans (right side up) for about 10 minutes. Then turn the cakes out onto cooling racks. Flip them right side up so that they are not cooling upside down. If the tops of your cake aren't completely level, cooling them upside down can cause the cakes to crack.
Bec
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