Do you do the moisture thing where you wrap the WASC cake in plastic wrap and put in into the refrigerator while it's still warm like I saw in another thread I was reading? 
Another question about WASC cakes - Do you wrap the pans with baking strips when you are baking them? And, does anyone have the estimated times for baking these? I just baked a 12", an 8", and a 4". The four inch cake was awful!!!!! It wouldn't get done. 
I finally pulled it out of the oven because the other two were done and it was still soupy! 
The only thing I can figure out is that I used baking strips and the smallest one I have is for an 8" cake, so I double-wrapped it. Is that what I did wrong? My DH's birthday is tomorrow and I was making a 3 tiered WASC with chocolate mousse filling and chocolate buttercream icing, and top it all off with tootsie roll roses. Well, right now I have no top layer! 
I'll have to think up something else quickly. Thanks in advance for any help you can give me!
Hmmm, I have double wrapped pans before when I did not have the smaller set of baking strips but I didn't have any problems with a longer baking time. I am thinking that since this is such a small cake that maybe there isn't enough surface area to cook correctly so you may be right. Do you have any more cake mixes? I have taken half a box of mix and adjusted the recipe down to 1/4 of the total and made sample cakes....It will work just fine. As for a baking strip you could use the wet paper towel wrapped in foil for the smaller cake.
For the other questions....Yes, I always wrap mine with plastic wrap, but after they have cooled some. I don't think its a good idea to wrap while too warm, altho' others say they do all the time. As a science teacher I know that bacteria love warm, moist, enclosed areas and the fridge is not cold enough to kill.
I also always use the baking strips, never had a bad experience with them (plenty without! )
Let me know if you need any thing else. 
HTH
I let mine cool slightly prior to wrapping them and throwing them in the freezer. I always prebake my cakes for time and efficiency.
I used to use the baking strips but I just decided that I did just as well without them.
I bang my cakes to get the bubbles out then I spin the pans a few times to move the batter towards the outer edges. I rarely have great domes.
For your little cake, I would just cook it plain, no strips. It is such a small cake that it should have cooked first so you possibly protected it too much and the heat is not getting into the sides.
If you can pop another one in the oven quick it should not take long.
Good luck and whatever you do, your DH will be happy with the results because they came from you.
Claire
Thanks for all of the helpful information. I've got a caramel cake mix so I think I'll bake it for the topper and make some cupcakes with the rest of the mix.
EME - Thanks for the suggestion about using paper towel and foil. I had never heard of that before. Sounds great! Also, at this point, the cakes are definitely cool enough for me to wrap. 
Claire - Thanks for the idea about spinning the cakes before baking. I always drop them on the counter a few times before I bake them to get out the bubbles but never knew about this! And, you're right! My DH is a great guy. He'd love it if it was a cookie. I think I'll keep him!!! LOL 
Jules - Yes, I was baking them all at the same time, but I have an extra large oven and there was plenty of room. I appreciate the thought though. 
I think it was probably the fact that I had the extra wrap on it and it was a Magic Line and the other pans were Wilton. The Magic Line pans are a lot heavier, but I couldn't find a 4" Wilton pan. Now I wish I had all Magic Line pans, but my inventory is overflowing with Wilton and was before I ever knew about Magic Line.
Anyway, I have again learned something from you all on CC, and I'm so grateful for all of you!
Thanks & Happy Baking/Decorating,
Miquel
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