dst10spr97
Posted 19 Mar 2011 , 2:11am
post #1 of 3
I always use the Original WASC recipe with great success. Today I decided to try something new and added a little of the Lorann Oils Butter Rum Extract. My cakes sank in the middle something terrible. It has never done this before. I bake at 325 degrees, used baking strips, and 2inch Magic Line pans. Do you think it was the extract that caused this?
2
replies
awatterson
Posted 19 Mar 2011 , 2:15am
post #2 of 3
I wouldn't think that an extract would do that. It sounds like it wasn't baked long enough.
dst10spr97
Posted 19 Mar 2011 , 3:00am
post #3 of 3
They were completely done, just sunken in the middle. And not initially. At first they rose nicely, but then closer to being done they just sank. 
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