Help!!! I have a tall cake pan - measures 7 1/2 inches across and 4 inches in height. I have been baking in it and always, my cake shrinks, twice it has collapsed. I have not mastered using it. What should be the temperature when baking in such a tall pan and how long would it take for the cake to bake?
Really I am not sure about 4" tall but... Have you tried collaring with parchment paper? Using a heating core or flower nail? Baking low and slow like 320° till done...?