Wiltons Butter Cake

Decorating By KerrieD Updated 28 Jan 2010 , 5:32am by metria

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KerrieD Posted 28 Jan 2010 , 5:19am
post #1 of 2

I made Wiltons Butter Cake recipe and put the entire batch (about 7 1/2 cups) in a 12 inch pan. After I took it out of the oven to cool, the center sank a little. I'm not happy with this! I'm thinking of just getting a DH yellow mix. Do I need to use a flower nail? I tried this one time before and it seemed to not work. Any suggestions? Thanks!

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metria Posted 28 Jan 2010 , 5:32am
post #2 of 2

I've tried that recipe once, but I don't remember if it sank or not. I sank a few DH butter cakes before. I slid the rack out of the oven to see if they were done, but the movement made the whole center practically cave in. I do recall it the Wilton butter cake being similar to pound cake, and my pound cakes usually sink while cooling.

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