My cakes are very doomed,.. ive heard of tapping the cake and i always do it. but now ive heard people use pins and towels.. which one is better?
I run a cake business locally so need help :) thank you.
P.S. How do i get my cake edges sharp?
I have tried a number of different recipes during the search for my favorites, and bottom line, some recipes dome more than others. Finding the best recipe is the big first step. To get the most level cake with the recipe that you have, I recommend lowering the temperature by 25 degrees, as recommended above. I also recommend double walled pans or the bake even cake strips to slow down the baking of the outer edge. The longer it takes the outer edge to bake, the higher it will rise. I also use the Ateco heat core nails (that look like flower nails but nice and flat) in anything larger than a 9" to speed up the baking in the center. They might even help with a 9" but I haven't tried it. To get a perfectly flat final cake with sharp edges, there is nothing better than the Agbay cake leveler. Good luck and hope that helps.
I use regular old Fat Daddio pans (and a few Wilton Professional pans too) and have never once used a bake even strip or heating core/flower nail and I have never had issues with doming. I don't think they are necessary.
Baking times vary per recipe, but an 8" cake would bake in about 35 minutes. I usually start checking at 30 minutes or when it smells like it's time to check.
You can bake even as low as 300 degrees F :) For any size pan that uses one cake mix batter try baking at 300 degrees for 15 minutes, then turn it up to 325 for an equal time. Amount of time can vary depending on size of pan and your oven. Use your nose to determin when a cake is done. When you can smell that wonderful aroma (especially in another room) the cake is done :)
I have baked 1000s of cakes w/o using either bake even strips or a flower nail -- up to 16" rounds! Just by using the temps mentioned above. Sure it takes a bit longer, but produces a moist, tasty, flat cake!
What temperature is your oven when you first put the batter in? For a flat cake the temperature for warming the oven should not be that much higher than the temperature you plan to bake the cake at.
I don’t follow any strict baking times/guidelines. I bake at a lower temperature for longer until I get the sweet scent of a baked cake. Then I start checking to make sure it is done but not overcooked.
I do the exact same thing. I place a clean tea or hand towel on the cake while it's still in the pan and press down with a cookie sheet. Leave it for a couple of minutes. When you take the cake out of the pan it will have a flat top. But you have to do this as soon as the cake comes out of the oven or it won't work.
I also use mixes and I have more customers than I can handle at times.
I don't think anyone was even beginning to debate scratch vs. mix being the better option or judging anyone here. The only reason I mentioned it was because results will vary greatly depending on recipes used and I wanted the OP to know where I was coming from just incase they did something different.
If your cakes dome up above the pan you can always trim it right in the pan too. I don't like pressing on the cake before the structure sets as I feel it crates dense spots and can ruin the crumb I strive to get right everytime, but again, we bake totally different so what works for you won't necessarily work for me and vice versa. :)
Well, actually scratch vs. mix DOES come into question here, not as a judgmental thing (I do both, so I have no opinion on this), but because commercial cake mixes have a lot more leavening in them than scratch recipes do, so they tend to dome more. I've baked at lower temps and used bake-even strips and the press-down method for cakes coming out of the oven, and all of them help. Even so, I find I generally have to level most of my cakes to some degree, except for one scratch recipe that I have (basically the 1-2-3-4 cake) - not only does it not form a dome, it won't even rise. It's the No-Fail Sugar Cookie (the ones that won't change shape during baking) of the cake world!
You can buy Bake Even Strips by Wilton - they are insulated strips that you soak in water and put around the outside of your pan. You can pick them up at Michael's or order them on the Wilton website. I use them for all my cakes and it keeps it from getting the dome on top of the cake. Hope that helps.