I made Wiltons Butter Cake recipe and put the entire batch (about 7 1/2 cups) in a 12 inch pan. After I took it out of the oven to cool, the center sank a little. I'm not happy with this! I'm thinking of just getting a DH yellow mix. Do I need to use a flower nail? I tried this one time before and it seemed to not work. Any suggestions? Thanks!
I've tried that recipe once, but I don't remember if it sank or not. I sank a few DH butter cakes before. I slid the rack out of the oven to see if they were done, but the movement made the whole center practically cave in. I do recall it the Wilton butter cake being similar to pound cake, and my pound cakes usually sink while cooling.