How Do I Get My Cakes To Bake More Evenly?
Decorating By tobinx Updated 6 Dec 2005 , 11:02am by littlebubbieschocolates
I made a cake using 2 9" round pans. When they were finished baking, I cut off the top part of the cake from where it was raised in the middle but it still came out lopsided. On one side the outer edge of the cake was about an inch high and on the other side it was only about a half inch high thus contributing to the lopsidedness. Also, I did take care to spread the batter out evenly in the pans before popping them in the oven. I wonder if I should've spread more of the batter out to the edges of the pan? Any tips or suggestions will be greatly appreciated. I hope I'm not confusing anyone. Thanks!
Did you trim the cake while it was still in the pan? That's what I do; just take a big knife or your cake leveler and cut using the pan as your guide. (I like to use something that will go across the entire pan at once so I don't have to try to hold my knife level...does that make sense? 
) If you trim your cakes this way, they'll be level when you take them out of the pan.
As for them not baking level to begin with...there could be several contributing factors to that. The first thing I thought of was that either your oven isn't level, or maybe there's something wrong with it causing it not to heat evenly.
http://cakecentral.com/cake-decorating-ftopict-11624.html
this should help you! It helped me! I lowered my oven temp to 325 and whalah!
I bake at 325 and for bigger pans use a heating core
Did you trim the cake while it was still in the pan? That's what I do; just take a big knife or your cake leveler and cut using the pan as your guide. (I like to use something that will go across the entire pan at once so I don't have to try to hold my knife level...does that make sense?
) If you trim your cakes this way, they'll be level when you take them out of the pan. As for them not baking level to begin with...there could be several contributing factors to that. The first thing I thought of was that either your oven isn't level, or maybe there's something wrong with it causing it not to heat evenly.
My cake teacher showed me the fising line method, just like cakesoncall said trim it while in the pan it's going to be tricky but you have to take time on getting it straight and even you can also torte your cakes but eyeball all the fishing line all the way around the cake.
Once you torte it make sure you put it back the way it came of just in case it the line moved, you can have someone help you for the first couple of times until you get use to it. 
i turn the temp down . plus i use a flower nail. the heating core is such a pain in the butt and it also takes a huge chunk out of ur cake.
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