I guess they are "falling". I baked a 14" square today with two of the heat cores in it for 1 hr 20 min @ 325. It had fallen before I even opened the door to check it. Any idea why? Only my very smallest cakes seem cooked and don't sag. But it's strange they fall before I even open the oven door....................
Also do you like 2" or 3" pans best for wedding cakes? I have more 3", but I think I like doubling 2" ones better. Get a higher layer.
j.
I like using the 2in pans better. Maybe it is the receipe you are using??? I personally hate using the heat cores. I use the flower nails and have much better results.
definitely try the flower nails!!! Use a few of them for a 14" square.
Are you sure your oven temp. is being regulated?? Because if the heat is changing, raising, dropping, raising, etc. that will make them fall (it's the same as constantly opening the door, smaller cakes seem to be less affected by the temp. change)
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