I'm new to baking but very familiar with the recipe I'm making. The recipe calls for a 8x3 pan to be used. The cake came out perfectly (baked wise) every time, except that it created too much of a dome outside of the pan, which although it did not overflow, it seemd a bit too much of waste of cake since I have to trim the top off. I went ahead and switched to a 8x4 pan (different brand) thinking of course it would solve the "mushrooming" issue, but instead, the cake took an extra 5 minutes to bake in center while the outside and rest of cake where a bit too done. Can someone help in telling me what went wrong. Could it have been the different pan? Should I lower temperature?
FYI: 1) I was ok using a taller pan since I preferred to have a taller cake (even though recipe was not really enough for a 4' high), 2) 8x3 pan is by Wilton, 8x4 pan is by Fat Daddios.
Changing from an 8x3" deep to 8x4" deep should not have changed anything - not the amount of time or anything else unless you increased the amount of batter used. I always prefered to bake in 2" deep pans. I baked at lower temps for longer times and almost never had domes/'mushrooming'. If you don't want to or can't bake longer, then why not just consume that 'mushroom' dome when you cut it off? Cake scraps can be used to make a 'triffle' or cake pops.
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