I've baked these using the canoe pan and they are tremendous. However, I can't quite solve the problem of the bottoms of the "Twinkies" being too rounded. In other words, when I take them out of the pan, they roll around because they've baked too high. Seems I've tried a hundred different fill levels, but they either end up rounded on the bottom (and I have to cut them off, which looks unfinished), or too tiny in appearance. Any suggestions on how to flatten the bottoms and still have the cakes look fresh? Thanks. I'd cut off the rounded top, turn it over, and call it the bottom - no one will see its "unfinished" appearance, and it'll sit flat. PJH

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