O.K I made the white sourcream-almond cake batter recipe on here for this pan. I put 2 flower nails in to help with even baking. About how long does this pan take to bake at 325 degrees F? This is the largest pan I have ever used and was curious. Also do you think this recipe would be sturdy enough to torte the 1 layer and fill. I just don't want to try to torte it and it fall apart on me.
do you have an extra cakeboard that size hanging around or a piece of comparable size cardboard?
Just torte your cake as normal and then slip the cardboard/cakeboard betwixt em (make sure you note which side is the front) fill and slip the top back on sliding it right off the cardboard/cakeboard thing.
Hope this helps ya hun.
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