Hi! Here's my question, if anyone can help out a little:
I baked a 10 inch square cake using the WASC recipe -
Wilton chart says 6 cups of batter (Which i usually find their chart to be less than what i usually put in to get the full 2 inches in height) - I put in 7 cups of batter
Baked at 300deg for 25 minutes - then 325deg for 30 minutes (with one flower nail)
The cake baked perfect all the way thru - except, when leveled, it's only 1 1/2 inches high. I have the fat daddio pans that are 2 inches - It was because the corners /some edges didnt seem to bake up high enough so when i leveled it, i had to cut of .5 inches....
How do i fix this for my next cake to be the exact 2 inches? More batter? Cook slower? Any tips would be greatful - I'll be baking the next cake tonight! I"m using the SPS system w/ the 4inch legs so i have to get it as close to that as possible! Thanks!!!