Hi all! I’m hoping someone can give me some feedback… I’ve just made a 10-inch All-Occasion Downy Yellow Butter cake using the Rose factor conversion. I think my calculations were correct; both layers of the cake smell and feel fine but they look so coarse/grainy and the sides didn’t form a crust. Does this look okay?? This cake will be the bottom tier of a two-tier cake that I have to finish today so I’m hoping someone out there can help.
Thanks so much!!!