So I use Magic Line pans, which I love. Or at least I thought I did. But now I'm discovering a problem that I'm not sure how to fix.
My cake edges are slanted. Or tilted or diagonal or whatever. They're not straight up and down like the edges of my pan. Like, the top of the cake is shrinking, I guess. But the bottom is the right size. Doesn't matter if it's boxed mix or scratch. Doesn't matter if I bake at 325Âº or 350Âº. I use a flower nail. I *don't* use those bake even strips because they test my patience and I hate them. I seem to have more trouble with my 3" deep pans than in my 2" pans. Would biting the bullet and using the bake even strips fix it, or am I always going to have to cut the edges of my cake off to get them straight?
Thanks in advance for any advice
The only time I have that problem is if they cool too long in the pan. Could that be the cause?
awhile back someone had mentioned that the cake shrinks like that when they are 'over-baking'. So maybe a rose nail in the middle would help? Mine do that sometimes as well you're not alone!
I'd guess the 3" pans are the issue. I can't bake in those things. 2" only for me. But the bottom line is, you're slightly overbaking.
I think the bake even strip would be good or us an old towel and wet that.
I'm a doctored mix girl and have been having that same problem with the DH French Vanilla. I add pudding, sour cream and an extra egg. Same as I've been doing for a couple years. This is the only one I've had trouble with. Very annoying.
Hmm. Good to know. Now I have an excuse to get rid of the 3" pans that I hate. Thanks for the help, everyone