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The Watercooler
Cake Bakers?????
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<blockquote data-quote="slsh" data-source="post: 332408" data-attributes="member: 8"><p>Oven is level. This is more than a hump. I swear, the sides of the cake are about a quarter inch thick, and the center is 2 inches. It's ridiculous. I'm trying again now with another box. We'll see.</p><p> </p><p>I even called Mom - she was trying to tell me my 9" cake pans are too small. ARGH! </p><p> </p><p>What I wanted to do was alternate layers of cherry chip cake with- chocolate cake, kind of like a torte. If I cut off the hump, I'm not going to be left with- much to work with. I probably should've just done a sheet cake marbled. </p><p> </p><p>That's it - I officially retired from making layer cakes. It's sheet cake or cupcakes from now on - or store bought.</p><p> </p><p>by the way, how come my sheet cakes don't get so fat in the middle??? They're always nice and smooth. I'm so confused, LOL.</p></blockquote><p></p>
[QUOTE="slsh, post: 332408, member: 8"] Oven is level. This is more than a hump. I swear, the sides of the cake are about a quarter inch thick, and the center is 2 inches. It's ridiculous. I'm trying again now with another box. We'll see. I even called Mom - she was trying to tell me my 9" cake pans are too small. ARGH! What I wanted to do was alternate layers of cherry chip cake with- chocolate cake, kind of like a torte. If I cut off the hump, I'm not going to be left with- much to work with. I probably should've just done a sheet cake marbled. That's it - I officially retired from making layer cakes. It's sheet cake or cupcakes from now on - or store bought. by the way, how come my sheet cakes don't get so fat in the middle??? They're always nice and smooth. I'm so confused, LOL. [/QUOTE]
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Cake Bakers?????
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