Just seeing if someone could tell me why some of my cakes stop rising around the edges but continue to rise in the middle?
Your cake batter has to be room temp before you put it in the oven and that usually helps. I've heard that baking it on a lower temp for a longer time helps as well but I haven't tried that part.
Hope this helps.
If your oven is too hot the outside will cook faster than the inside, then when the inside cooks it pushes up and makes a mound, good for cupcakes not so good for cakes. Double check your oven temp. with an oven thermometer and/or use oven strips to insure even baking. hth
Thanks so much. I will try these tips out
Or maybe you put too much batter in your pans?