So, I made a cake for my husband last night. He loves his family's jello cake with cool whip topping. The cake is made with white cake mix, following the standard directions, first.
So, when I went to put the two round cakes onto cooling racks, they sort of... cracked up. The split along a bunch of fault lines. The part that was the top when they were in the oven, which was now the bottom as the cake was on the cooling rack, stayed together, and that's basically all that kept them from separating into five parts or so.
Any idea what I did? I've never had this happen before, and I've made a zillion cakes before. I don't make white cake very often, but surely white cake can't be that different from yellow? Did I overcook it? Undercook it? Over-grease the pan? I can't figure it out. The *only* thing that I did differently was to follow the directions a bit more precisely than usual--usually when I make a standard yellow cake for birthday parties and such, I use milk instead of water and I add vanilla flavoring, neither of which I did this time.
I need to make a complicated cake for my oldest daughter's 5th birthday next week (with dinosaurs in fondant icing, maybe a volcano), so I do *not* want this to happen again, if I can possibly figure out what I screwed up.