I am a very beginning cake decorator in progress. Everytime I do a cake, it cracks on the top. Am I overbaking, underbaking? Even after I ice it, the crack opens up on top. Please help
Sounds like overbaking - you should take it out when it barely springs back if you press gently with your finger. A simple solution is to turn it over so the top is the bottom - that will get you a flat surface (the bottom) to crumbcoat and decorate.
This link, http://www.chsugar.com/consumer/secrets_cake.html , says too much flour, not enough liquid or too much mixing.
Betty Crocker says, http://www.bettycrocker.com/products/supermoist-cakes/faq , oven too hot, baked too long, wrong size pan, pans too close to each other, overmixing.
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