When i bake a circular layer cake, why does the top split open like the grand canyon?!
Answers: i cooled it properly and everything, what the heck happened? does it mean it didnt bake long enough or what? this bites.
If you have done the following things it shouldn't crack:
1. when cooling, let it rest on it's bottom
2. when cooled, trim off the rounded top.
3. When setting it up (layering it) put the tops down
4 when icing the lower layer, make sure your icing isn't mounded up in the center.
If it does crack, just fill with icing and continue.
probably just because there was a little more batter in that pan and it raised a little more, just use that one for the bottom layer with the crack facing down
When you make cake batter, you're only supposed to mix it long enough to combine the ingredients. Stirring by hand with a wooden spoon or a spatula is always the best way. Using an electric mixer is too much power. The more you mix, the more air you combine with your batter. When you bake, the air has to go somewhere, that's where your cracks come from,
It sounds like you might be baking your cake
at to high temperiture. Bake your cakes at 350*F. when the baking temperiture is to high the cake will dome and some times it will crack or look like a volcano on the top.
If the cake does dome cool upright in pan. then trim the dome off before puting the
layers togeather. Also you might want to check your oven some times they will
get hotter than the setting you choose.
I HOPE THES IS OF SOME HELP TO
YOU. jim b