[quotethat may be the problem.
turn the cake out onto the counter. Cut off the lip vertically with a knife. It doesn't have to be a particularly even cut. Then flip your cake back over (bottom side on counter), set your Agbay to 2" and cut horizontally.[/quote]
Interesting!! I never thought of this before. That makes total sense now that you say that.
I will give that a try!
Thanks!
10 minutes of cooling seems very reasonable to me, I was just wondering if the lip of the pan would prevent the cake from shrinking so much, but apparently not. Shrinking as well as sinking usually results from a lack of structure. If you were baking from scratch, you would need to play with the formula.
I would try baking at a lower temp, around 325 and use a collar. If you move to 3" pans, that can also alter how things bake. Usually is causes you to have to bake even longer to get a 2" cake, plus the added expense of the pans.
This may seem a little obvious, but are you cutting under the lip and across when you level, or do you cut the lip off perpendicularly and then level?
Yes, I was cutting the lip and the top all together. Leah, mentioned this as well. I am going to try cutting just the lip off the baked cake layer and then level if needed.....
This is really a great tip!
I FINALLY did it !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
After 4 da** years, I finally get a 2" high cake!
I went ahead and did a practice cake last night using the collar method. What a difference! This was the first time since I had my Agbay level that I could set it on the 2" mark to level.
I took a picture, look at the end of this message. You can see the difference from the first picture I posted. There is no lip on the cake. The cake was nice and moist. It was actually one line mark about 2". I just can't get over this. Sorry, if anyone is gagging reading this =)
I have been working so hard figuring out what I could do to get a 2" cake. The money alone I am going to save by not having to buy foamcore board to add the extra height I needed is going to help me out a lot!
Thank you so much to ShandraB, Leah and EVERYONE in this thread who helped me with this!
Thanks! Michael =)
Yea! Woo-hah! Congrats, Mikel79! And let that be a lesson to us all about perseverance. I'm going to give the collar method a try myself next time I bake.
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