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Serious question, is a sunken cake worth saving with frosting or should it just get tossed?
Last weekend I made a two layer chocolate cake for my roommate's birthday and the middle caved in so bad it looked like a bowl. I spent almost 3 hours on the whole thing (bake, cool, the works) and then the frosting job took me another 40 minutes trying to spackle over the crater with cream cheese like some kind of drywall guy. One side of me says just cut the top flat, flip it, frost it thick and nobody at a party will know or care. The other side says a sunken cake means the texture is off anyway, so covering it is just hiding a bad bake and you should start over. I've read that opening the oven too early causes this but I swear I didn't touch it until the toothpick came out clean at 32 minutes. So which is it, rescue it with a mountain of frosting or admit defeat and bake a new one? Also how do you even tell a sink from an underbake without cutting into it first?
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