I am now making my third 6" cake. I made a second one, it is lovely, but it didn't completely raise in the middle. I baked it at 300° and it took about an hour. However, it is a lovely shade of brown. It is cooked clear through, but I will not know until I cut into it if it was a success. I am hoping that this issue is simply because the cake is so small and the pan is so deep. It's a 6x3" pan.
The third cake is now in the oven at 325° and is wrapped in tin foil. We shall see how that works out.
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