I have a pink champagne cake that I make for wedding cakes and it’s delish! Unfortunately it wants to sink in the middle as your topic. I have to make several batches this week so I’m going to use your advice and a timer to do every batch more precisely. But, here are my differences than what you mentioned above. The biggest tier (14”) didn’t really sink that much. The 11” a little more, the 8” more, 5” a lot and cupcakes sink all the way like they were a stupid doughnut. It happens at the last 10 minutes of baking. Also, I think the sugar content is pretty high. I bake them all in convection ovens with thermometers. Also, the egg whites are not whipped at all. You guys need this recipe as it’s very popular with brides and you don’t have one! Help me love on it and it’s yours!

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