I would appreciate any help I can get with my poor cake results. I have just started baking layer cakes and i get very poor results. The cakes do not seem to rise and deflate when taken out. The skewer is clean when tested but when the cakes are cut into they are gummy and appear to be undercooked. As a result I bought a new stove, but seem to be getting the same result. Can someone help please?
Also: there is some kind of new member delay on being able to "reply" to posts so please start a new thread to continue any discussion -- at some point all of a sudden you will be enabled to "reply" but not for a while -- maybe like 30 days — I think it might have to do with time and activity levels -- please respond in a new thread if you want/need to —
how much batter are you putting in what size pan — the depth and circumference
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