Today I baked three 6in white cakes. After baking each had a domed top that cracked. My guess is that this isn't normal but I'm not entirely sure. What could have gone wrong during the measuring, baking or mixing process that would have caused this ??
A few things:
Oven too hot.
Oven too dry.
High sugar content in your cake.
Cracked tops are no big deal. You are going to cut them off anyway!
Thanks Fromscratchsf ! P.s. I love your blog !