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Message: [QUOTE="Norcalbaker59, post: 44611, member: 2340"] When you bake in a deep pan (more than 2“) use a heating core. There’s so much volume, you have to heat the batter from the center out in order to reduce the bake time. Otherwise the cake over bakes. Also when your cake larger than a 10“ cake Since all the cakes expanded significantly above the rim, they probably had too much batter. Don’t feel bad though, it’s always hard to judge with a really small diameter pan. It takes a while to collect all of your baking tools and supplies. I’ve been baking so long I have all my tools. I’m still tempted to buy things now and then. I go into the restaurant supply store and still fight the urge. Now I buy for other people. My niece asked me for a recipe last week. They recently moved to a new state, to a small community. So not very many options for grocery stores. So I am sending her a box of almonds, pecans, macadamia nuts, dried sour cherries, Guittard, Callebaut, and Valrhona dark and white chocolates. My brother also roasted them some coffee. And since she’ll be making cookies, I purchased her a couple of good cookie dishers. [/QUOTE]