So I tried a wasc wedding cake recipe from food.com that had wonderful reviews and I did not like the way it turned out! Was wayyyy to dry. I used baking strips and the center was still a little wet. I baked a 10" round and I had sooo much batter left over that I had to wait and bake 2 6" round cakes. Anyway, can I bake different size cakes together on separate racks? I was thinking maybe my 10" and a 8", or two 6" and a 8". I am worried if I open the oven they will sink in the middle.
Another thing, do you fill your pans half way or a little over half way?
I am going back to the original wasc recipe instead of the one I mentioned. For some reason when I made this cake a year ago, I added cake flour. I remember buying it, but when I looked at the recipe it calls for A-P. hmmm...I know I used cake flour lol.
Thanks
I also load up my oven and bake many sizes..also going in at different times too. I have about 4 magnetic timers that are lined up on my oven so I can keep track of the different cakes. I open and close my door too without any problem. I fill my pans up 2/3 full. With the additional ingredients making the WASC a more heavier can that strictly box...it needs to bake longer at a lower temp. I bake at 325.
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