Tonight made several cakes using DH butter golden yellow marbled with dark choc. fudge. It threw me because I was expecting the butter to be in it so I wasn't prepared with softened butter. Then I saw it's supposed to be baked at 375 in stead of the normal 350. Called DH, told them what I was doing and wondered if I should drop 25 degrees down to 350 or bake at the usual 325 for these types of cakes. She proceeded to read the back of the box to me! Seemed to have no clue what a stacked cake is. Gave me the 800# for Wilton where I got another "duh" response. Finally baked at 350 and seemed ok, except the two 6" cakes took forever and one 12" turned out pretty flat. I'll rebake in the morning. So what do you do when you're using two cakes calling for two different temperatures?
You mean there are instructions on the back 
. Just joking...I cannot remember the last time I actually looked at the back for the instructions....I always bake my cakes at 350 / 8-9 mins...of course, my layers (for standard 9" pans) are only 1 cup of batter (super thin)....
Here's a bump, maybe someone has a better suggestion .
Well, not matter what the box says I always bake at 325 if the cake is over 10 in and 350 if it is under 10 in. It bakes more even IMO, it just takes longer. HTH.
And I totally understand the frustration of calling those 800 numbers, they have no clue when it comes to baking, they are just customer service... can´t blame them BUT totally understand you and our position as bakers needing answers.
Anyway, HTH
Cakerer...why do you make your layers so thin? So you don't have to torte them? How many of these layers do you use in 1 cake?
I don't do this for every cake...only the choc and choc/caramel 9" cakes. I usually get between 14 and 17 layers - I have several customers who request these and I cannot torte them that thin. Both the choc and caramel filling is thin in between. I actually did a HUGE cake (the 70th bday one in my pics) with the thin layers. I will not do that again 
! I baked all night. Fortunately, I have 12 9" pans. I can get 6 in the oven at a time so I knock them out pretty quick 
Quote by @%username% on %date%
%body%