Alright, now that everyone is laughing at the subject line, I need some help!! I just baked the Swiss White Chocolate Cake by Bubeiz. (from recipe section). Mixed exactly as written, baked until pick comes out clean, cooled on rack 10 minutes, then turned them out - and they have a waist!! I don't know how to describe this other than that. They are curvy! What did I do wrong??? I was trying this recipe for a wedding cake and would like to try it again - but not with these results. Thanks to all for any help.
Yeah the disaster with the "waist" I know 
I haven't really found out what exactly causes this but with me it helps to put the temperature down for the baking and then raise it after 15 minutes orso.
I also noticed that sometimes when my cake has to bake too long (being not ready after the estimated time) it happens too.
Good luck! 
Lara
Thanks Lara for your reply!! Even after torting, it will take alot of icing to get that nice straight side. When you put the temperature down, do you mena by 25 degrees or how much? You are correct in that the cakes did take longer to bake. Luckily, this cake was for a tasting, so I am not panicking too much 
even though I do have the problem of wanting things perfect. A tough thing for cakes! Thanks again and have a great day!
Janis
Hi, I don't know how long your cake has to stay in the oven but yes 25 degrees or more (in Celsius, by the way 
) and then slowly increasing it.
I have to say that sometimes I am too lazy and put it in at the right temperature and everything goes fine 
Yeah cake can drive you crazy 
Good luck and I hope you made wheeps of icing for this one
Lara
Quote by @%username% on %date%
%body%