Cake is done baking, the answer to my question for future searchers is YES please do lower the baking temp by 15-25 degrees, I just discovered this the hard way hehe! While it baked nicely, looks soft and moist and delish, the top domed prematurely thus I lost the last 1/2 inch of border in the Fleur de Lis pan, which is so beautiful! Anyways, I think lowering the temp would have allowed it to bake more slowly rising with less doming. It is absolutely useable, I’ll just cut off the dome and use my extra chocolate plastic to make a beaded border to replace the decorative effect it would have had. No biggie! Hope this helps someone out there!