Hello everyone.
I have just started to teach myself how to bake.
For background, my father was a gourmet chef and I have worked in top
tier restaurants for 19 years as Front of house staff, so I'm no slouch
when it comes to knowing food.
The problem that I'm having is when I bake a cake I get a little raised
edge around the edge of my 9 inch round cakes.
Is this normal? Am I putting too much batter in the pan? Is my oven too hot?
Thanks for the help.
P