Hi Mia,

It could be a few things! My first guess would be that it’s the type of pans you’re using! Light colored, aluminum pans usually bake best for making cakes. My other guess would be that maybe the bottom of your oven runs a little hot? I’d place an oven thermometer at the base of your oven and see if the temperature is right.

Also – a little browning on the sides and bottom of the cake layers is normal! It actually tastes great too. Another work around is to trim off the browning with a serrated knife. Hope that helps, happy baking!!

Thank you.

A lot of cake recipe bake up with a dome, which is totally normal! Some recipes are formulated to rise less. It all comes down to the recipe that you’re using.

Hi Chelsea,

I always chill my cake once I crumb coat it. I chill it in the freezer until the frosting is firm to the touch (usually 5-10 minutes) then I add on the second layer of frosting. Once I’m done decorating a cake, I usually store it in the fridge unless I’m planning to cut into it and eat it within an hour or two. Hope that helps, happy baking!

Hi Joy,

It’s hard to say without know what recipe you’re using! If you want to make a white cake it’s helpful to use a recipe that use just egg whites, and no egg yolks like my WASC cake recipe: https://chelsweets.com/wasc-cake/

It bakes up bright white on the inside. Hope that helps, happy baking!

Thanks so much for reply. Appreciate it.

Hi Patsy,

It’s hard to answer questions like that when I don’t know which recipe you’re using! But my best guess would be that the zucchini had too much water or the bread is slightly underbaked. Some recipes suggest draining the zucchini and I find that’s always important when making anything with either carrots or zucchini. Sorry I can’t be of more help!

@Nihala, THIS WAS A GREAT HELP AND COVERED ALOT I DID NOT KNOW, THANK YOU…