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SweetSouthernBakery
Posted 23 Jan 2011 , 12:50am
post #2 of 6
Your cake batter has to be room temp before you put it in the oven and that usually helps. I've heard that baking it on a lower temp for a longer time helps as well but I haven't tried that part.
Hope this helps.
If your oven is too hot the outside will cook faster than the inside, then when the inside cooks it pushes up and makes a mound, good for cupcakes not so good for cakes. Double check your oven temp. with an oven thermometer and/or use oven strips to insure even baking. hth
Lower you temperature and use baking strips... I just wrote a post about this on my blog.
http://www.judyscakes.blogspot.com/
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