Recap: The first oval cake (largest pan used) sunk somewhat in the middle. I didn't use any nails or heating core. The second cake: I put in 3 nails, and didn't mix it as long, and it still sunk once it came out and started cooling. I still don't know what I did wrong....
The cake will have a whip cream filling. Any idea on how to make it look like its level besides chopping it in half? (There will also be a cake (doweled) on a board on top of those two layers.
I had the same problem last week lost 10 boxes of mix so I talked to a baker she said my eggs were to fresh seems it make a difference in the ph bal with fresh eggs I had never heard that before also use extra large eggs stablizes the mix. New to me once my flat of eggs was finished my cakes were fine.
Quote by @%username% on %date%
%body%