Cake Cracking In 3" Deep Round Pans
Decorating By funfoodie2 Updated 26 May 2007 , 3:24am by aurasmom
funfoodie2
Posted 26 May 2007 , 1:02am
post #1 of 2
This is my second time using Wilton's 3" deep round pans. My cakes are "erupting/splitting". I will use them as the bottoms, of course, but curious to know why it is happening.
I use a flower nail and a strip on each one and bake as instructed at 325.
I had two pans in the same oven (6" & 8") and had it set at 350.
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