so i bought the CIA pastry book and have tried to make a high ratio cake from the book twice. first time the center was collapsed by the outer edges towards teh pan were very nice. i believe i messed up the amt of milk that i was supposed to use. the second time it came out of the oven looking beautiful.
i let it cook for a few min in the pan then flipped it onto a wire rack and peeled the parchment paper off. the thing shriveled down in size so much! i froze it over night thinking it would be easier to cut then the next day when i did use it, it seemed very gummy.
is this because i froze it? or do you suspect it was anothre reason. thanks!