How Do I Stop My Cake From Rising Too Much?
Decorating By babyoven Updated 16 Feb 2009 , 2:13am by classiccake
Use the bake even strips from Wiltons They make a hec of a difference -you attach them around the outside of the pan- 
Hi and Welcome to CC, babyoven. 
Decoding CC acronyms:
http://www.cakecentral.com/cake-decorating-ftopict-2926-.html
Everything you ever wanted to know to bake, assemble and decorate your first tiered/stacked/layer cake:
http://www.cakecentral.com/cake-decorating-ftopict-605188-.html
The above contains links to Wilton's cake baking & making help, such as cake preparation charts which give batter requirements by pan size (as well as recommended baking times and temps.). And so much more.
It's possible that you're adding too much batter to your pans. (Info is also provided on bake-even strips and inverted flower nails as heating cores.)
HTH
Hi and Welcome to CC, babyoven.
Decoding CC acronyms:
http://www.cakecentral.com/cake-decorating-ftopict-2926-.html
Everything you ever wanted to know to bake, assemble and decorate your first tiered/stacked/layer cake:
http://www.cakecentral.com/cake-decorating-ftopict-605188-.html
The above contains links to Wilton's cake baking & making help, such as cake preparation charts which give batter requirements by pan size (as well as recommended baking times and temps.). And so much more.
It's possible that you're adding too much batter to your pans. (Info is also provided on bake-even strips and inverted flower nails as heating cores.)
HTH
Hi and Welcome to CC, babyoven.
Decoding CC acronyms:
http://www.cakecentral.com/cake-decorating-ftopict-2926-.html
Everything you ever wanted to know to bake, assemble and decorate your first tiered/stacked/layer cake:
http://www.cakecentral.com/cake-decorating-ftopict-605188-.html
The above contains links to Wilton's cake baking & making help, such as cake preparation charts which give batter requirements by pan size (as well as recommended baking times and temps.). And so much more.
It's possible that you're adding too much batter to your pans. (Info is also provided on bake-even strips and inverted flower nails as heating cores.)
HTH
I use them, sometimes they work...other times I still get a slight mound on top...question...maybe Im putting them on wrong...do you put the strips under the edge of the cake pan...around the base, or do you put it to the very edge of the top of the cake pan?
How does putting a rose nail in upside down work as a heating core if its so thin? does it work on larger cakes? good idea though
http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&p=3467363#3467363
Here a link to a thread that explains the science of how and why baking strips work. They do not guarantee a perfectly flat cake ... but they greatly restrict the doming effect.
Three things will help your cakes bake more evenly:
1. Don't overfill the pans.
2. Don't bake too fast (hot).
3. Don't overbeat the batter.
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