The bakers don't make twilight cakes, while six inches and eight inches of twilight are more common sizes. A six-inch cake, small, cute and easy to eat. Some of my experiences with roasting a successful twilight cake: one of the problems with cracking, the cake must be warm, the cake must be warm, the cake must be warm, the last 10 minutes will be warm, the cake will be skinned, so that the baked cake won't get glued off the skin anywhere. The problem with the collapse of the cake: as long as there is no problem with the lack of proteins, the temperature of the oven, the timing, and the assurance that the cake is cooked, the cause of the collapse is the fall of the pile when the cake comes out of the oven — the heat in it comes out, and then the cold comes down, the cake does not collapse (provided, of course, the cake is fully cooked). And I've always loved my mold, and I don't want to break it so hard that it'll fall. Now I'm going to throw it up high as soon as the cake comes out。
