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Its really hard to say especially without a picture. Sounds like you oven might be need calibration. You might also try using 'cake belts'; you can buy some or make your owns to try. Just wet paper towels, fold to the 2" strips, wrap in foil then wrap that around your pan. This helps keep the metal cool a bit longer until the inner part of the pan heats up -- helps even out the baking.
SandraSmiley
Posted 28 Feb 2021 , 12:22am
post #3 of 3
It is possibly your recipe, but it could also help to use cake nails / heating cores in the middle of the pan.
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