Myrna’s tip for club members was to bake cakes at 300 degrees to help prevent cracking. Other suggestions were to bake at 295 – 299 degrees and be sure to wrap pans.
Bake cakes higher than cake pans by using parchment to form a “collar” around top of pan. Cut off extra cake so that it is level with top of pan. This allows cake layers to sit level when stacked.
Only use a thin layer of icing between cake layers. Leigh suggested using a tip 127.