I've had only 2 cakes come out with an indention around the side, and can't figure out what's going on. They were different recipes, one baked with bake-even strips, one without. I greased and floured the pans, using parchment rounds in the bottom, and baked both cakes at 350 degrees.
I couldn't get the picture to attach, but it's in my photos. Thanks in advance for any thoughts or advice.
Cooling your cakes on their tops (rounded/peaked side) can cause them to crack, so I would recommend that you immediately turn them again before allowing them to cool.
I've never had that happen, but it could be that you need to really make sure that you don't have any trapped air spaces. I accomplish this by thumping the filled cake pans several times on the counter before putting them in the oven.
I have had that happen before too. I take such pride into getting my sides even, and I hate when I have to trim to achieve the look I want. So i'm curious to see why it happens too. Just happens sometimes, its a strange thing. And Jan, I'll definitely try rapping the pan, hopefully that is the problem.