I have been reading about lowering the heat from 350 to 325 and baking 5-10 min longer will help larger cakes come out more level.
Should I do this when I make a 9x13 cake or an 8" round cake? I'm not sure I have ever baked a level 9x13 cake and I wouldlike one for my sons b-day this weekend so any advice is greatly appreciated.
Do you use flower nails for these size pans?
Thanks for your help.
I make 9X13's for people who are having SMALL gatherings. And, yes, I bake them at 325 degrees. This small pan doesn't need a flower nail. I find that if I turn the pan (carefully) a half turn 10 min. into baking, I have a much more level and equally baked cake. I take it out when the cake begins to barely spring back when touched.