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Old 03-26-2015, 08:13 PM   #11
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Originally Posted by bakechef View Post
That's why I said almost!
Do you have an answer to his problem? A solution so it won't happen again?
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Old 03-26-2015, 08:43 PM   #12
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Originally Posted by bakechef View Post
This is what's called the reverse creaming method, it doesn't cream the fat and sugar in the traditional way. It helps produce a light moist crumb, in an almost foolproof way.
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Not in Andy's case.
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That's why I said almost!
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Originally Posted by bakechef View Post
I always line the bottom of my pans with parchment. I've seen a trick where you can use the butter wrappers in the bottom of the pans, this will cover most of an 8" pan.

I find that the parchment holds on to the cake in most cases, giving it a bit more stability.
The cake is delicious, with a light moist crumb. That's not the issue.

If you look at the recipe you'll see there is no instruction on how to prepare the pans. It just says to pour the batter into the prepared pans. I assumed that meant greased and floured.

The other part of the issue is that the cake layers broke apart when I inverted the pan and tried to get the cake out. Considering the recipe stressed mixing for certain times to "build structure"...
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