• Grease your pan properly to avoid any cracks or holes in your cake. This helps the cake to slide through the sides of the pan easily.
• Make sure to use butter, eggs and milk which should be brought at room temperature.
• Do not open oven in the middle of baking time. This allows bringing cool air inside oven which eventually affects baking process.
• While cooking the condensed milk, you may vary the cook time depending on how caramelized you want your sauce to be. Usually it takes 1½ hours to get a light brown color. I baked it for an extra 30 minutes to get a darker color.
• To reuse refrigerated/stored Dulce de leche, microwave it to loosen the sauce.