Thanks for your help, ladies! I’m confused, but am willing to try yet again. I researched extensively on the blog yesterday and I thought what I’d read had said smaller cakes need more BP. Did I completely misread that? I feel like I read it several places and it also says the same on p. 164 of TCB. But, I suppose it’s worth a try. Raising the oven temp is an interesting idea, too. Shall I give it another go? How much would you reduce the BP? The recipe calls for 1 1/4 t.
Julie, to answer your question from above, the layers did not work great, but they were okay. I used the magi-cake strips, but the tops were a little sunken. Also, there was a little strip of cake that peeled away from the perimeter. The same thing happened when I made the Chocolate Butter Cake a couple of weeks ago. Has that happened for any of you who use the cake strips?
For that initial round of baking, I had not adjusted the BP. I think I read something on one post that you think the butter has something to do with the shrinkage - are you still thinking that’s part of it?
I’m trying to get all of my kinks worked out because I think I’m going to sell these babies soon. I want to have some mastered recipes with which to work!!