Do you lower your oven temp when you are making larger rounds (like 12" and 14")?
I made 10" rounds last night and used the heating core ... but I still had a little bit of a hard time getting the center done (outside the core) without overcooking the outside.
325 for me too, PLUS flower nail PLUS bake-even strips!
I view recipe information as "suggestions". They "suggest" 1 tsp of vanilla ... I use 3 tsps. They "suggest" 1 cup of choc chips ... I use 1.5 cups. They "suggest" pouring batter in a greased and floured pan .... I grease only. They "suggest" baking at 350 degrees .... I bake at 325.
I was only curious! 
So if the recipe calls for 350 and you use 325, just bake it a little longer? I've had some browning issues lately and have wanted to convert to "325 baking" but didn't know what I would change or expect.
When I bake at 350, I set the convection convert button on my stove that bakes at 325. If I set the stove to 325 the convert button sets it to 300.
mjs, yes just bake it a little longer. I use the baking strips also, especially on the larger pans. I still have to trim a little but it helps level out the baking (no hard corners). I can't tell you exactly how much longer to bake .... just "until it's done". 
BTW, that drives my 14-year old daughter nuts. She'll ask me "How long do I cook it?" and I'll tell her "Until it's done!" What drives ME nuts is that she can't pop popcorn in the microwave without knowing EXACTLY how many minutes to set the microwave for!
Me too roanoker.
Thanks indydebi!! Times are a guide to me also. I usually bake it until it starts smelling done...... Or pulling away from the sides.
My next cake is Weds and I'm going to try the 325. I think what has me confused is the convection convert button on my stove. Like I said, if the stove is set at 350, the oven temp is 325. But what the heck, I want to try it anyway.
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