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Cake Flatness Tips? - Page 2

post #16 of 28

Understand, I'm not talking about anything that could be described as lumpy, or deeply cracked, or lopsided. I'm talking about the smooth, gentle, even doming that's normal for typical emulsion-type cakes, baked in layer or sheet pans. And by extension, the slight hourglassing of the sides that occurs naturally, from the draft angle of the pans, when stacking two untrimmed layers bottom-to-bottom. Nothing "ugly" about those characteristics, any more than there is anything ugly about the slight irregularities to be found in almost any hand-made articles.

 

As to the steeply ridged, deeply split surface that forms on a pound cake baked in a loaf pan or a Bundt mold, well, that's usually the most flavorful part of the cake, and in the case of a Bundt mold, it's the part that, conveniently enough, normally ends up on the bottom anyway, where it's out of sight. Nor am I speaking of the lumpy, deeply-fissured surface that forms at the top of an Angel Food pan (and again, if not cut off, generally ends up on the bottom of the finished cake).

James H. H. Lampert
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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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post #17 of 28

As someone said before, right after they come out of the oven, I use a clean dish towel and firmly press down the dome..works every time!!  But it is hot!!

post #18 of 28
Quote:
Originally Posted by soldiernurse View Post

As someone said before, right after they come out of the oven, I use a clean dish towel and firmly press down the dome..works every time!!  But it is hot!!

I would never do this. I set some cakes upside down before leveling once and they flattened quite a bit. When cut, it was too dense in the middle, where the bump was, but was still regular on the edges, so it was very inconsistent after mashing.

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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #19 of 28

I learned this not long ago on CC. Someone posted about using parchment strips around the pan to get 2" tall cakes and level cakes. It's supposed to make the cakes taller and more level. I have to say I have tried it a couple of times and my cakes are taller and I did not have to level them.

post #20 of 28

I  bake everything at 325 for a longer time and I cut off any dome because my kids and DH like cake scraps.  Just to make sure, OP, you are flipping your cake upside down and using the nice flat bottom as your top, correct?

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I homeschool because I've seen the village and I don't want it raising my children.

 

http://whynotethiopia2.blogspot.com/

 

 

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post #21 of 28
Quote:
Originally Posted by Jess155 View Post

I  bake everything at 325 for a longer time and I cut off any dome because my kids and DH like cake scraps.  Just to make sure, OP, you are flipping your cake upside down and using the nice flat bottom as your top, correct?

lol. The first time I pressed the cake down in the middle and got no dome, my DH was upset. He thought I ate it without him. The first tip I learned on here that he didn't like!

post #22 of 28
Thread Starter 

punkin90, what do you mean by using parchment strips around the pan?

post #23 of 28
Quote:
Originally Posted by bct806 View Post

Quote:
Originally Posted by Jess155 View Post

I  bake everything at 325 for a longer time and I cut off any dome because my kids and DH like cake scraps.  Just to make sure, OP, you are flipping your cake upside down and using the nice flat bottom as your top, correct?

lol. The first time I pressed the cake down in the middle and got no dome, my DH was upset. He thought I ate it without him. The first tip I learned on here that he didn't like!

LOL!

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #24 of 28

I bake at 325, use home made bake even strips and a flower nail if over 9 inches and rarely get a hump.  If I do, I use my cheap Wilton wire leveler.  I understand that the Agbay is fabulous, but as a hobbyist have no need for the expense or an extra thing to store. 

post #25 of 28
Quote:
Originally Posted by bct806 View Post

Quote:
Originally Posted by Jess155 View Post

I  bake everything at 325 for a longer time and I cut off any dome because my kids and DH like cake scraps.  Just to make sure, OP, you are flipping your cake upside down and using the nice flat bottom as your top, correct?

lol. The first time I pressed the cake down in the middle and got no dome, my DH was upset. He thought I ate it without him. The first tip I learned on here that he didn't like!

LOL!

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #26 of 28

There is a thread on CC but I don't know the title. The OP said that she put parchment paper in the bottom and cut parchment strips around the inside edge of the pan. I tried it using just the strips along the inside edge of the pan. I put a little baking spray to get the edges to stick were they meet.  My cakes are taller and more level. I also started baking at 325 instead of 350.

post #27 of 28
Quote:
Originally Posted by punkin90 View Post
 

There is a thread on CC but I don't know the title. The OP said that she put parchment paper in the bottom and cut parchment strips around the inside edge of the pan. I tried it using just the strips along the inside edge of the pan. I put a little baking spray to get the edges to stick were they meet.  My cakes are taller and more level. I also started baking at 325 instead of 350.

Old thread,  Has anyone tried this recently? On cake such as a WASC?  but I've seen this a few times on the denser cake recipes that are cooked longer.  Also in the books from the UK.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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post #28 of 28

I like having the dome and then leveling it....then you for sure have a full 2" cake....

the scraps are yummy too.....This is probably silly to some but if you are not going to tort your cakes

you can just level them with a piece of unwaxed dental floss while they are in the pan....super cheap

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