i just baked a double layer cake and when i took it out of the oven both layers had a lip around the edge...they didnt rise up much either...any suggestions on why that happened? i cant use them for what i was going to do now i have to bake again but im still going to use them for practice, but it makes me so mad that it didnt turn out right and id like to know how to keep it from happening again.

Thanks Yall

I'm not really sure what you are talking about - is it not something you can trim off and still have enough cake to use?

it was really really bad...i trimmed it and the cake was like an inch tall by the time i got it level...bab so bad. it hink i must have had bad batter or something cause i just finished making another today and it came out fine...filled the whole pan. i think imma invest in some of the cake strips though i think that might help me some.

Honestly, I use the bake even strips and my cakes still don't rise to the top of my 2" pans. I'm going to try the cake extender and see what happens.

Try more batter! Did you fill the pans 2/3rds?

The lip thing happened to me also. I used a DH cake mix with the super enhanced cake extender. The cake rose beautifully, but it sank when it cooled, and when I took it out of the pans, both had a lip. I looked awful, but I managed to cover it with buttercream icing and then covered it with MMF. You couldn't even tell it was messed up.