I bake my cakes 20-35 minutes depending on the pan size...usually if the cake is starting to pull away from the sides, it's a good indicator that the cake is done. I think my cakes usually cool 30-45 minutes before I wrap them up and then freeze them...I find they only dry out on me when they are thawing when I haven't kept them covered while thawing out.
Cakeatty, I have doubled the DW recipe on many occasions and have never had a problem. I learned of the recipe from my Wilton instructor, who uses it for all her cakes. I love the simplicity of it. I have tried it on all sorts of flavors-white,chocolate, strawberry,butter and have always been pleased.
Quote by @%username% on %date%
%body%