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First Victoria sponge was a disaster
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[QUOTE="ShuBunny, post: 44706, member: 4675"] Instead of using baking strips for 4” pans, should I have placed them into a 9x13 pan filled with water to mitigate the doming? For normal cake batters, not cheesecake. Or does that throw everything out of whack? Thank you [/QUOTE]
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First Victoria sponge was a disaster
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