May or may not be a technique issue but...looking for some input.
This weekend was my husbands birthday so since my 7 year old niece has NEVER baked a cake, I decided to bake one with her. Unfortunately, we had to use a mix for lack of time, equipment still packed away (recent move) and other reasons but next time, from scratch.
Anyway, we used 2 nine inch chef's mate cake pans... They both cooked up with the middle significantly higher than the edges... this makes frosting and stacking a bit difficult and leaves large gaps on the sides.
I have not been a serious baker and do not have a lot of experience from scratch (busy years). Now that I am in a house, about to give birth and have a nice big kitchen, I would like to perfect my skills.
Can anyone enlighten me as to what I did wrong and how to prevent it in the future. Any additional tips to help along my baking would be most appreciated as well.
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