I am having a baking problem. I have gotten a handle on the decorating part of cakes but I am having some serious problems with the baking of the cake. I can not get my batter to rise properly. Once I remove the dome, I am always left with at most 1" layer. Does anyone have any recipes/suggestions for larger layers eg. 2"-3" layers? Thanx

lower your oven temp to 325 and bake it a bit longer - you can also try bake even strips to place around the baking pan

good luck!

What recipe are you using? How much batter are you putting in the pan?

I use this recipe as a guide for how mach batter each pan needs to make a pretty 2in layer.

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

Also, every single kind of cake mix flavor and scratch recipe is a little different as to how much batter is in the pan for a 2-inch cake pan. I have a list of every pan I have used and the flavor of cake/recipe etc and how much batter for THAT recipe because it fluctuates. I weigh my batter, so I have everything in weights.

Tami