I see, I thought Ski was planning something like this one. I’m still curious how they made this in a block form rather than a circular one.
Matthew, if you look closely, there is buttercream holding it together. The chocolate and vanilla cakes were baked separately, cut into strips and then “glued” together with buttercream. Hope that solves your mystery.
Of course! I should have noticed that before.
One other thing to consider is that the temperature setting on an oven is more like an average, not a constant. From what I have been told, an oven temp continually fluctuates throughout the cooking/baking process and it averages out to be the temperature you have the oven set to. To be honest, though, I am not sure how much the temperature fluctuates in the process. That being said, a 25 degree temperature change does seem a bit much to me. I hope you get things figured out soon so you can finish your cakes with great results.