Love the comparison - and as always the photography! Made me want to go bake Snickerdoodles. (Was that your ulterior motive?) I would love to see the same kind of test with cake rounds - my all time worst baking problem is having what looks like a perfectly baked cake layer, take it out of the oven, and it collapses while cooling. I usually test with toothpick or an uncooked strand of spaghetti. Have heard I should tap the bottom of my pan. Any special tips on getting perfectly baked cake? If you have a kitchen thermometer, check the cake's temperature! Chocolate or butter cake = 209', jelly roll or sponge = 191-194', chiffon = 210', pound cake = 209'. We hope this helps with cakes baked in your kitchen. Happy Baking! Irene@KAF

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