OK, I'm doing a 4 tier Red Velvet for this weekend. The 12 in layers came out and after cooling I put one layer in the frig overnight, wrapped in plastic wrap. I have taken it out and had to do very little leveling, but when I did level just a bit off the top, it seems like the center is VERY moist, almost gooey, but not really...hard to explain. When I have made the WASC before, I noticed this cake was REALLY moist and I am using an adapted WASC recipe. Is this just the nature of the WASC? I don't want my cake to appear not "done" in the middle. Opinions??? Thanks...
I believe it is cooked all the way through...but yeah, I'm kinda wondering. It's not "gooey"..its sticky on top and darker looking and denser looking in the middle. I really think it's OK, just wanted to get input from others to see if their WASC recipes are really moist in the middle like this...
That still sounds like it is not cooked all the way through to me...
Yes! What I do with all of my WASC cakes (and variations) is I use a flower nail in 10 inch cakes and larger or ALL cakes that I am trying to bake 3 inches high. I baked this exact recipe (RV WASC yesterday). On a 12 inch, I even use up to three flower nails for even baking, use wet towels for bake strips and *******I bake for the first 40 minutes at 335, then the rest at 325.************ This gives me nice even cooking, gentle heat, and a VERY level top. I never have a slumped or gummy center with this method. I played around with different techniques, and this is what I came up with, and it is my insurance on any cake for even baking and dome free results. For smaller cakes, I bake at 335 for 25-30 minutes and the rest at 325.
Thanks for the info TrixieTreats! Yes I do use flower nails, and i used 3 in this recipe. I always bake at 325, but have not been adjusting. So, this last time, I baked the 12 inch at 325 for about an hour and a half..and it came out great!! Thanks for the help! 
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