Cake dome - Page 2

Thank you for your help!! It works

This may not be of any help as I am based in the UK and use marzipan underneath rolled fondant wheras it doesnt seem to be used in the US. If a cake domes excessively I turn it upside down so that the flat surface becomes the top and then roll a sausage of marzipan which I push around the bottom of the cake to fill the gap. This keeps the cake tier nice & deep and aviods trimming the cake down.
Amanda x

I agree, the strips are a pain in the a$$ to me.

that's a good idea1

I put my cake release in the pan then throw it in the freezer for 20-30 minutes prior.

Then take it out and put your batter in, then right into your oven. :)

Wao, this is the first time I read something like this?  What is that suppose to do?  If it helps I am going to try it.

Just came across this post and haven't read all the replies.  Baking at a lower temp (300 to 325 F) is all that is necessary.

Use my *original* WASC recipe :)  All the information on proper baking in in that post.  Read ALL the replies on that.  [Sorry I can't link you to the recipe since the new format :( ]

I don't use bake strips, tried them not thrilled. But I do collar my pans with parchment which also results in a more even rise and worry free removal (parchment bottom and sides). Also press cakes immediately after removal from oven and bake at 325 (300 with the convection on). Basically love parchment and love the fact that my cakes do not have that flour shortening goo marring the outside. Get whole sheet size then just sit and cut all my circles and collars at once.

Hello, Here is a link on you tube showing how one lady evens out her domed cakes. I am sure if you have a much bigger cake it would be hard to do this.

I am going to try this on my next cake to see if this helps. I also cut out some cotton terry cloths to put around cake to try. I will just experiment and see what works best for me. On one place where I read on internet said to turn cakes down to 300 degrees and cooks the cake the full amount of time per your recipe plus half the time in order for cake to be done. I do tend to have problems evening out my cakes so I am hoping that by trial and error that sooner or later I will get it right.  

 

http://www.youtube.com/watch?v=kuFsKfOfDDE

One word.

 

Agbay.

Could you please explain what the above means? I am trying to learn more about cakes and I don't understand what you are saying to me.

Thank you
 

 

It is a brand of cake-leveler: http://www.agbayproducts.com/  very highly recommended. However, they are a bit expensive, so it depends on how many cakes you make. I don't have one because I only bake for family and friends. I use wet newspapers wrapped in aluminum foil and held tight with binder clips (no pins, paperclips, velcro): Not messy.

Thank you for the idea about wet newspapers and foil.  Do you find that you have to cook the cake longer by using the wet newspapers with foil? I will also look at the cake leveler. I really don't make a whole lot of cakes either since I too only do for a few neighbors kids and their moms. I am hoping that as I bake more that I will be able to learn from everyone here on this forum.  I am just learning and need all the information that others can give me.  I do appreciate everyone here on the forum who has helped me to learn more. Hopefully one day I will get better at baking. You guys are wonderful!!! Thanks again/Mary
 

anyone ever try the below attached? I am just wondering if this works or is this some kind of thing people buy and then whey they try it, it does not work.  It is a cake cover made in all different sizes that you put on top of the cake while baking. Please let me know if anyone has one of these and how you like it. Thanks/Mary

 

http://www.cakemarvel.com/
 

I haven't heard of it, but I'm starting a new thread to see if anyone else here has.

I bake the cakes, with my newspaper/foil strips at the usually stated temps (e.g., 350).