Originally Posted by Tabby75
I recently started using towels around my cake pans and now they are very level. I'm wondering if i still need to cut off the brown tops though. My cakes are the right height now, so I really don't want to shorten them, but I don't want a wedding cake done wrong. Thank you for your help.
Could you please tell us a bit more about using the towels.
I have heard about wrapping old towels in foil to make strips for using around the cake tins.
I do get quite a lot of doming and would like to reduce it, if possible.
I did not realize the cake strips were to prevent doming; I thought they took the place of heating cores.
Keen to learn more about this, please and would welcome any input.