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I am having trouble with my cakes made from scratch. They always seem to take way longer to cook than the recipe says and then when they are finally done in the middle, they are burned around the edges and fall after about 10 min out of the oven. They come out very dry and coarse tasting. All of my other baking is fine..muffins, cookies, loaves, scones, etc. My ingredients are always fresh, as I bake frequently, and I measure more precisely, and never substitute ingredients when I make cakes. Are my 8" pans too small or could it be my oven temp?....and why does it only affect my cakes?
Chocolate Rules!
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dessertqueen
04-02-2006 @ 7:32 PM
