Hi Rosslyn,
I have had that happen to me before where I over-creamed my butter and sugar and the centers sank. I’d set a timer or consciously try to cream them a little less next time and see if that helps! If not, we can brainstorm some other ideas as to what might be causing it. Fingers crossed that’s it though!!
]]>Hi Lesley,
That is a confusing, especially since you’ve made this recipe several times in the past. Sometimes I find the amount the sides of a cake rise can affect how the center rises too, and that can be influenced by the type of nonstick spray you use and the amount. However, you might be buttering/flouring the pans or using homemade cake release, so i’m not sure that would be it. My only other thought is that maybe your ingredients were a tiny bit cold or not totally at room temperature? That always makes my layers rise less too.
Is there any chance it’s one of those?! If not I’ll keep brainstorming!
]]>*center did not rise…it was already flat when I opened the oven to take out the layers
]]>Hi Lisa,
So sorry to hear that! What recipe are you using?
]]>@Lulu, OH thank you so much. I am at 6700 ft and mine sink often!!
]]>Thanks,
Greg White
@Chrs,
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