I've tried baking a sheet cake 11" x 15" twice now and both times the center seems to rise fine in the oven but when I let it cool down the center seems to deflate. I ended up having to use the Wilton leveler to trim down the sides and the cake ended up looking really thin to me. Am I overmixing or undermixing my batter? I also use a heating core while baking. Is that affecting it? My batter is also made from scratch.
post #1 of 10
3/18/06 at 12:51pm