I have read many posts about lowering the oven temperature to 325 and to use the Bake Even Strips. By making these two adjustments how should I adjust the baking time? Yep, I realize that many things will change the baking time, I am just looking for a general guideline.
A friend of ours told us that no matter the size, she uses 315 degrees for 1 hour 15 minutes for EVERYTHING. She said she even puts in multiple-sized pans on two racks and never rotates them. We tried just one size and it didn't need to be torted and it came out fine.
I guess there is some truth to that maxim "Low and slow!" LOL
I usually start checking a cake about 10 minutes before the recipe stated time. Each recipe is different and I don't trust my math! LOL