Checker Board Pan Users..... Help?
Decorating By OhMyGoodies Updated 8 Jul 2007 , 1:08pm by OhMyGoodies
Oh shoot I'm sorry I forgot to come back and post.... I don't have enough mix lmao I have to wait for hubby to get home so I can go to the store 
. But I did save the trashed cake for him to snack on tonight since today is his birthday lol
OhMyGoodies,
you mentioned how your outer edge got too hard and crispy... do you use Wilton's "Bake Even" strips??? I don't bake without them. They allow the outside edge of the cake to cook at the same time as the middle of the cake. There isn't a "crispy edge" at all... the outer edge of the cake is as soft and moist as the middle of the cake. I love them.
And oh yeah, you mentioned how the different colored "rings" of cake fell apart after you baked them... I just tap the pan on the counter a few times and it helps the colors flow together and I have never had an issue with the cake falling apart and I have done quite a few of these cakes.
I don't use the bake even strips, and I do tap ALOT when using these pans. When I made the second batch of cakes they didn't fall apart AS BAD, but they still sectioned them selves. I've thought about using the bake even strips but I do plan on trying the home made version next time I make a cake.
Could it be that I'm using too much coloring? I use Americolor in white cake mix. The second batch of cakes I made 3 mixes. I colored on entire mix blue and one entire mix red. I barely had any mix left over when finished lol.
I'll try to explain this the best way I can. As you are pouring the batter in you have the 4 little arms that extend out thru each of the rings to the edge of the pan, because of them I have to pour the batter into 4 cavities (so I don't get batter all over the little army thingies lol) I use a plastic wooden shaped (it's a wooden spoon but it's made of plastic lmao) spoon and smoosh and smooth the batter together before removing the ring so that each color blends with itself. After removing the ring I tap it about 5-8 times on the counter, well I don't but my very strong hubby does lmao I tend to bang too hard and fling batter everywhere when I get frustrated lol.
These baked better and didn't get too crispy on the sides but they still seperated where I poured the batter into the pan in 4ths (like mentioned above).
Also I think this cake was doomed from the starting thought of it... Hubby tried to make the yellowish tint in the icing go away by adding white wilton liquid coloring and ended up adding too much and thinned the icing down badly. So bad that by the time we went to cut the cake (3 hours later) the icing had slid down and showed each gap between layers lol.... It turned out good everyone loved it and even said the icing was a little less sweet then normal but was still good lol. They noticed a difference with the icing because of the white coloring... so I've told hubby to make a mental note for next time... measure it out by the tsp depending on how much ya need... and deduct that much milk from the end of the recipe lol... That way it isn't too thinned down like this again.
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