I want know is there a certian temputer for the oven. do i need to use anthing special. Because my cake is cooking fast and brown on top before it done in the middle and then it to hard. any help i try the flower nail it didnt work for me.
I probably wouldn't bake in a pan that deep. Or if you did, just don't fill it as much. Definitely lower the oven temp to at least 300... that will help the top not over cook before the middle cooks. I don't even like 3" pans...
the deepest i have ever used..is 3" and don't really like them.. so.. what is the name of these pans. never heard of a 4" deep pan. just curious..
Have you tried wrapping a damp towel around the pan. Some CC'ers prefer this method if the nail doesn't work.
All I can say is good luck. I gave away my 3" deep pans because I couldn't get cake to bake right in those. i can't even imagine baking something four inches deep. Maybe those pans are really for fruitcake.
i say definitely bake 2 8*2 cakes all the tall cakes i've tried to make turn out too soft in the middle.
If you want 4" tall, wouldn't it be easier to bake 2 2" tall?
the are fat daddios is the name. i wish i would brought them now.