Hey guys just a quick question, making a large sheet cake with bc cake mix and it is cracking. Help. Its a white cake, will vanilla pudding change the flavor much and will it help?
When is it cracking? Where is it cracking? Is it cracking during baking? Or after you take it out of the oven and are cooling it?
Is it cracking while trying to transport it? If so, I suggest you flip it to where you need it using cake boards and cooling racks. Also, a quick 15 minutes in the freezer will firm it up and make it more stable.
It's cracking while it is baking!
Lower your temperature and use baking strips. Also use flower nails or heat cores of some sort.
mine does the same some times, i just fill the cracks in ( if they are not horribly bad) with frosting, then do a crumb layer of frosting then the regular layer, not sure if this will work for your issue, but it may help!!
Try baking at 325 next time. Definitely use bake strips that have been soaking for at least 15 minutes. I usually only use a flower nail for 10" cakes or larger.