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I convinced SWMBO to throw her carrot cake into the egg instead of the oven (electric ovens are an abomination). She was a little worried it would come out tasting smokey, but it was perfect. The recipe calls for 350* in the oven for 20 minutes. It took slightly longer in the egg but it was done to perfection and really retained it's moisture better than the oven.
I had the egg locked in at 350* dome and naturally it dropped when I threw the cold cake in. I figured this is why it took slightly longer. When you bake, do you really need to take the grate temperature? Or raise the dome slightly to allow for the drop? Or just keep the dome exactly as the recipe calls? The cake was perfect - just wondering what your experiences have been.