I will buttercream the center thick, and cover that part, (I hope that works). I'm not using a fondant covering. I should've filled the pan with more batter, and stopped them from opening the oven door. It's for a non formal Thanksgiving cake. it's in the freezer now to stabilize it. Maybe when it comes out of the freezer, I can turn it,and it will be more level. The only other time i had trouble with one being level, was when I first began my cake classes early this year, and used the Wilton's leveler. ...never used it since,and never had trouble.
Anyway, no biggie. I've read the word "over leavened." I've looked it up,and can't find it anywhere in google. What is the term over-leavened. I mixed it with my Kitchenaide stand up 4.5 quart mixer.