I have struggled with getting this cake to cook all the way through. (it is 10" round and 4" deep) It was edible, but definitely not stackable. i used a core and cooked it at 325 for about an hour and a half. Any tips? How much batter should I be putting in this? I'm thinking that is my issue. Does the flower nail work better than the core?
c'mon... no one has any advice on this subject?
I've never seen a 4" deep pan ? sorry. I know a 3" deep 10" round takes 8 C and recommends a core or i know some like to use the flower nail.
Well, my advice is not to use 4" deep pans. I got rid of my 3" deep pans because they were too difficult to bake in.
thanks. These were old pans that were passed down to me from my grandmother. I used a lot less batter today and so far it is holding up. Hopefully it still will look good in the morning.
I would never try a 4 inch pan. I do two 2 inches. The baking time would kill me!