for some reason my chocolate cake wants to take to long to bake so the top gets a little overdone. well i noticed the last time that my cake on the inside had a kind of burned taste. I baked a white cake the same day w/ no problem. i bake at 325. i haven't been using my baking strips cause i just haven't seen a differance in the "dome" but maybe that would help w/ other stuff??? Thanks! ruby
There should be a difference in the dome, are you soaking the strips thoroughly?
Try using your flower nail as a heating core, grease it well and place it in your pan nail up, pour the batter in and use the baking strips. The core will speed up the inner baking.
That smell is scorched chocolate, and once it happens, the cake is ruined. It tastes just like it smells.
I agree with Ballymena - flower nail and Bake Even Strips. Don't overfill your pans which will create longer-than-normal bake times.