I have made the 9 x 2 white velvet many times and it comes out beautiful. I need to make a 10 x 2 inch cake - 3 layers (I need a tall cake). I did a practice cake yesterday. I made the batter for 2 10 inch layers. I put baking strips on the first pan. It baked for about 29 minutes and the toothpick came out with 2 or 3 crumbs on it. The cake layer was very light but looked good. The next layer I didn’t put the baking strips on. It browned quite a bit. I also must have put more batter in this pan as it rose up almost to the top of the pan. This layer cracked on the top. I took it out after 33 minutes because it was getting pretty brown. It also only had a few crumbs on toothpick in the middle. However, the toothpick test a few inches away showed no crumbs at all. This layer I sliced off a little area where the crack was and the cake seemed very undercooked in that area. I then baked half of the recipe for another 1 layer. That one I put the cake strips on. It cracked a little on the top. I took it out about 30 minutes. Again only a few crumbs in the middle but the other areas the toothpick was dry. When I sliced off a little section where the crack was again it is very undercooked. Do I have to use a heating core? Should I have baked these layers longer? Could it be my calculations? The batter did seem more liquid than when I have made the 9 inch cake and other Rose recipes. For the 2 layer cake I used 3 1/3 cups milk. I used 6 2/3 tsp baking powder. For the 2/3 tsp I used 1/2 tsp plus 1/8 tsp to get the 2/3. For the 1 layer 10 inch I used 1 2/3 cup of milk and 3 1/3 tsp baking powder. I used 1/4 plus 1/8 tsp to get the 1/3. Can someone let me know if my amounts were off?
I am making the 3 layers because I need the height to put a small 6 inch ball pan cake on top. I am going to fill the layers. I am going to put dowels in to hold up the 6 inch and also a support dowel. Will the bottom layer get squished since I am not putting the dowels in after the 2nd layer?
Thank you so much for your help.