How do I get layered cupcakes that have even layers, instead of the bottom layer wrapping up to the top, etc.
instead of like this:
Any advice on how to achieve a more even result?
I would put in the bottom batter, tap it even and pop it into the freezer for a bit. Then add the second layer. Just a guess, though.
I use this method for all cakes/cupcakes that need to be layered. The different layers all need to have the same basic baking parameters, such as dividing a recipe and adding different colors. If you take different cake recipes and layer them, make sure those recipes bake the same - same oven temp and same length of time. And I'm not sure why the bottom layer stuck to the liner - was it thoroughly baked?