Even Rise

Baking By helensally Updated 31 Oct 2007 , 5:15am by aztomcat

helensally Posted 23 Oct 2007 , 7:47am
post #1 of 14

How do I make a Cake rise evenly......Should I use shallowish tins....Do I need one of those thing in the middle of the cake

Thank You

13 replies
jessieg Posted 23 Oct 2007 , 8:12am
post #2 of 14

Shake your pan side to side first, before putting in oven. Check to see if your oven is un-level. Also, Wilton has bake even strips, you can use to correct this issue. If you have a hump in the middle of your cake, this is normal and you can just cut it off.


JanH Posted 24 Oct 2007 , 5:08am
post #3 of 14

Different sized pans (2 & 3" deep) require different amounts of batter:


Wilton cake making/decorating help link:
(How to bake cakes, level, frost, fill and more.)


Cake troubleshooting charts:

(Short list from joyofbaking.com.)

(Long list from Sarah Phillips of baking911.com)


GI Posted 24 Oct 2007 , 5:29am
post #4 of 14

I used two inverted flower nails on my chocolate 10" cake. It rose beautifully and flat to a solid 3" high cake. Didn't have to cut anything off at all.


aztomcat Posted 24 Oct 2007 , 6:59am
post #5 of 14

I use inverted rose nails, bake strips and reduced heat 325 degrees.

I baked tonight and took pictures. Hope this helps you to visualize the process. These were 6" pans. For larger pans use several nails arranged around the center.

Dee icon_smile.gif

aztomcat Posted 24 Oct 2007 , 7:07am
post #6 of 14

Here's the puff you get when baking without a nail or strips. this was just some extra batter in a 5" pan.

GI Posted 25 Oct 2007 , 2:31am
post #7 of 14

Nice photos! Thanks for taking those! It was scary first time I ever used the nail...what, like it was going to attack me?! icon_confused.gif But now can't live without it! icon_lol.gif I know there is a thread somewhere on this site that gives how many nails for the size of pan.

Soon I will get brave and do the wrap, too. I'm just still chicken....

aztomcat Posted 26 Oct 2007 , 2:05am
post #8 of 14

The strips are easy, I've been using them for years. The flower nails are new to me. NOW I USE BOTH.

I hear you can use wet towel strips instead. Just put them in a bowl of water. squeeze out the excess and wrap it around the pan. I connect with a metal paper clip. VOILA.....even rising cakes.

ac2steachk Posted 26 Oct 2007 , 2:13am
post #9 of 14

Thank you for posting the pictures. I've been wanting to try nails--just for the fun of it--but was wondering if my thoughts about using a nail were right. Turns out they are! I'll be trying this on my cake this weekend.

GI Posted 26 Oct 2007 , 4:20am
post #10 of 14

So how do you keep them from dripping? The towels I mean. Perhaps I'll be braver this weekend... icon_confused.gif

sweetreasures Posted 26 Oct 2007 , 4:56am
post #11 of 14

thanks for the visual. Good to see the end result so as not be afraid to give it a try.

aztomcat Posted 30 Oct 2007 , 1:05am
post #12 of 14
Originally Posted by GI

So how do you keep them from dripping? The towels I mean. Perhaps I'll be braver this weekend... icon_confused.gif

Basically with the baking strips or towel strips. You soak them and then squeeze most of the water out so they are damp. surround the pan and clip with a safety pin or paper clip.

They will dry out as they back and keep the temperature even around the pan.

Then you put them away and resoak them the next time.

GI Posted 31 Oct 2007 , 3:49am
post #13 of 14

I tried this on a cake over the weekend. It was the orange dreamsicle cake. I'm sure I'll see a different results in a white cake. But the dreamsicle tasted like it always does -- heavenly! icon_lol.gif

aztomcat Posted 31 Oct 2007 , 5:15am
post #14 of 14


Orange dreamsicle sounds divine. Is the recipe posted here?

Quote by @%username% on %date%