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Hi..I notice when I make 4 and 6 inch cakes, the edges tend to crack more amd break off. I am assuming the top is baking sooner than the sides. Should I use less batter in my pans when making smaller layers? Would this prevent the sides from cracking? This doesnt happen with 8in and 10 inch pans. I bake and make them the same way too. Thnx
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