I am rebaking a 6x2 round. . .The last one had hard crispy little edges on top. I had to hack off anout 1 1/2 inch. A lost cause! I am assuming the top over cooked and I need to lower the temp and increase baking time. Any suggestions?
Elle
It seems to me you should not have to lower your temp for a smaller cake but for a larger one. Sounds to me like it baked too long. A 6" cake can cook in as little as 20-25 minutes. I'd start checking around that time and every 3-5 minutes after that depending on how close it is. If you don't feel it baked too long than sure, try lowering your temp by about 25 degrees.
Thanks Alana! I don't do too many 6in cakes. It's a co-workers Birthday and I am taking it to her house later. She needs a pick-me-up!
elle
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