I use the version without oil, bake at 325 and I use flower nails. This just started happening when I started using the bake even strips.

I don't have any trouble with the white one.

Any ideas?

anybody?

Don't use them? Or bake from scratch.

I have neve had any problems with sinking for the WASC. Why did you decide to start using the bake strips? Was it turning out for you without them?

I started using them because I was getting a large dome and really had to cut down far to level. There is no problem with the white WASC, just the chocolate.

Would filling it a little less help?
just wondered if anyone else came across this.

LindaF144, I hear ya, maybe someday I'll have time to expewriment with that!