And as Belsky and Gilovich point out, sometimes the sunk cost fallacy actually works for us. One example they cite is gym memberships. If your aversion to losing your original investment provides the motivation you need to pry yourself off the couch, then that's a good thing. Occasionally the digitization process introduces transcription errors or other problems; we are continuing to work to improve these archived versions. The aging ship was deliberate ly sunk to. In fact, Scott's novels are full of 'sunk,' as in this passage from The Heart of Midlothian (1818): 'Jeanie sunk down on a chair, with clasped hands, and gasped in agony.' Today, the British prefer to reserve 'sunk' for the past participle and use 'sank' for the past tense, so the preferred progression in contemporary British. Sunk definition: 1. Past simple and past participle of sink 2. Experiencing serious trouble, or unable to solve a.
I don't actually use flower nails, heating cores or bake even strips for my cakes. I know a lot of people swear by them and that is fine, I just never found I needed them. I think that as long as you don't overfill the pans and you cook them long enough, you shouldn't get this sinking problem. But by all means, if it gives you better results - go for it.
I don't actually use flower nails, heating cores or bake even strips for my cakes. I know a lot of people swear by them and that is fine, I just never found I needed them. I think that as long as you don't overfill the pans and you cook them long enough, you shouldn't get this sinking problem. But by all means, if it gives you better results - go for it.
I Occasionally Sunk Face
Though some really rich recipes end up with a slight decline in the centre, I would say that in this case - the centre of the cake likely wasn't cooked enough.
I Occasionally Sunk
R résultat keno. Was this a three inch deep cake or two inches?
It sounds like your recipe is fine since you only had this issue with the 12 inch layers. Did you bake several layers at one time or separately? Did you bake on convection? Do you lower your temperature for the larger layers?
I would bake new layers, unless the cake was just for my own home use. I have to agree that I wouldn't want to represent my business by something I knew started out less than perfect. I would worry that even if that part was levelled off, the centre of the cake might not be cooked properly and that might present a safety risk. Or at best might be a bit of a weird texture.
