I made two batches (one at a time) of WASC (kakeladi) red velvet DH cake. 9x13 and (1) 8 inch (both are wilton decorator preferred) and had batter left over.
I baked the 9x13 first. The top sprung back, toothpick came out clean. I turned it over on the cooling rack and to me the bottom looks weird and is a teeny bit shade darker in the middle but it springs back too. So maybe I'm just paranoid? Just to make sure I put it back in the pan and baked it for 10 extra minutes, I have no idea if that helped any or not.
I baked the 9x13 @ 325..my oven runs hot and make the cakes pull away from the sides. I looked at the wilton batter/baking time guide and it said the next size up 11x15 cooked at 325..so I went by the 35-40 minute for the 11x15..since it was the first sheet cake with a temp of 325. (which is the same amount of time for 9x13 @ 350)
I used the homemade cake release as well.
Did I cook the cake wrong? Could I have used to much cake release? Is Red Velvet always a pain in the butt?
Thanks Y'all....I did check the middle of both..they were good..I was just worried. I haven't mastered torting a 2 inch layer yet..so I just cut the centers..since it didn't have to travel anywhere
It came out perfect...thanks <3 (The extra time didn't hurt or dry it out at all)
I was making this as a surprise for my dad...so I was anxious/overworried.
Here it is!! it's a boiled milk frosting..very good..but I like the clean look of crusting frostings.
I'm so glad it turned out 
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