Here's a silly question:
Is there a difference in baking time with magic line pans and wilton? I notice that magic line seems to be a bit thicker than wilton. Also I notice that my cakes are not as "done" crustwise. Should I increase baking time??? I don't want a dry cake, but I am having cracking problems with the crusts not being very thick.
Any advise will be appreciated!
Lisa
Try lower the temp by 25 degrees and baking until it is done by your standards. I never bake by what the pan says. They are always wrong in my book. My dollar store cake tester is how I know it is done and the directions are more like a rough estimate.
Thanks for the advise! I am finding that my cakes are also sticking to the bottom of the pan more using the wilton pans. And the magic line does take longer to bake. By about 20 minutes.
Here's another stupid question for you too: What are the extenter strips for?? I've seen them and heard ppl talk about them but I don't really understand their purpose.
I await the wealth of knowledge that I know will follow this....
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