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Letting the batter rest & domage

post #1 of 5
Thread Starter 
So I've read on several blogs that they believe that letting the batter rest is key to creating a true perfect dome. Not the "sudden blast of heat" method that creates the volcano peak cupcakes. Does anyone have any experience with this method? If so how did it turn out?
post #2 of 5
I've never heard of it. I didn't know you could force a dome! I'm interested to see if anybody answers this.
LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
Reply
LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
Reply
post #3 of 5
Thread Starter 
I did an experiment last night. I cooked 1 batch right away, there was a slight dome. I cooked another batch 30 mins later and I had a perfect dome!!
post #4 of 5
What causes a dome is when the edges of the cake bake before the center. The center continues to rise and usually is higher than the edges. The higher the heat used the more chance of it dome-ing. That's because the edges (part closest to the pan) bakes up before the heat reaches the center of the batter.
One experiment does not really prove much icon_sad.gif
When batter rests the levening is working - causing the whole cake to rise slightly.
post #5 of 5
Leaving your cake batter out for too long can cause problems with the leaveners. Top shelves in the oven also rise more, but it's because of what kakeladi wrote.

Some recipes were written for doming. I prefer taste to the dome.
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