Hello again everyone. I have a question about the ghetto pecan cakes that we have at work. For the last about 10 times I have made them they have came out perfect. They conist of an almond sweet dough base, pecan pie filling (usually with a little flour in it) and the pecans of course. Now these past 3 times we have been trying to bake them the almond sweet dough base has been floating in the mix (or we also suspect that the filling seeps under the base). We have tried everything including par baking the dough (it is usually raw), baking at all sorts of temps (200, 300, 350) in a rotational convection oven and even trying to press the base tightly into the fleximold...but the problem keeps on occuring. If anyone has a solution please please please reply. Thanks.
All perfections have imperfections.