I had recently posted regarding sad streaks which is the bottom of my cakes being gummy and not cooking well and becoming hard once baked.
Im now a unconfident baker , taking on all advise i could get on sad streaks at the bottom of my cakes, the oven temp was higher than I set it too so used a thermometer yet the cake was the same, i also reduced the liquid in the cake, I made sure i co operated the mixture well before baking it and also tried baking in two separate tins for example a 4 egg 6" round cake in two times with 2 eggs mixture at the time and same happened again. 4 cake trials later ive tried everything and yet having the same problem :( any ideas what else it could be? Im using the pound cake recipe which ive used for years and never had a problem.
I thought I remembered you saying you were baking your pound cakes in 3 inch high pans instead of the 2 inch high pans. If you are, that's your problem. Not your recipe.
Yes I think thats the problem because ive ticked off every other reason why it could be and it wasnt any of that only thing left is the cake tin. Thank you. going to invest in 2" high round cake tins is there any particular make you would recommend?
I like the Wilton and Fat Daddio pans. Fat Daddio preferred. I'm in the process of replacing my Wilton pans with all Fat Daddio's.