SANZ Posted 17 Jan 2013 , 1:10am
post #1 of

I just started to torte a cake.  I used the WASC recipe that I use all the time.  After checking with a tooth pick I pulled them out.  They didn't look like the ones I've baked in the past.  However, thought they were done.  When I began to torte them, I noticed the cake knife was "wet" not runny like raw cake battter.

 

I'm worried about continuing with this cake HOWEVER, I'm really pressed for time.  Any suggestions?!

1 reply
Doritta Posted 17 Jan 2013 , 1:22am
post #2 of

look at this thread icon_sad.gif   http://cakecentral.com/t/724670/wasc-bakers-who-use-betty-crocker-mixes-beware

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