Originally Posted by MichelleB
It happens to a lot of us. The only recommendation I can make is to turn down the heat a bit. I don't know what temperature you use, but most people bake korkers at 225-275 degrees. Try 200. You may have to bake them longer to compensate for a lower temperature (I've baked for as long as an hour without overdoing it - the ribbon isn't going to burn at such a low temperature). Also, you don't say what brand you are using but that may make a difference.
I asked that a while ago and Michelle told me what to do. Let me see if I can find the link...
Well, I can't find the post about it, but I think she told me to bake it at 225 for 20 minutes. I wrote it down somewhere I just have to find it! Give me some time and I will get it for you. Or just ask Michelle! She will tell you.