I just baked 2 12 inch cakes and both have crumbling and breakage on the sides only....
I use the cake release recipe and have so in the past without a problem. These are coming out very soft and kinda moist (wet feeling)...could I be putting to much of the release in my pan? I use the same technique applying as before...
Also, I used the baking strips around the pan as well. Don't know if that had an effect or not.
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