I'm sure you can tell by my question that I am a beginner.

I read somewhere that you can tied a strip of damp fabric around the sides of your cake pan in a tight knot and that will help to create a more flat, less domed cake top. I tried it and it helped a little.

I'm assuming there are pans that would help with this problem. But, in the short term, I'd rather not buy anything new. Is there a way to solve this problem or improve the situation?

M.

Maybe baking at a lower temp, slightly longer time. (325)

Magic strips or bake-even strips do help a lot. People use the wet towels/fabric as an alternative. You may be able to find some cheap on ebay.

How much batter are you putting in the pans?

I bake at 325 until they are ready........varies depending on which kind of cake I am making.....

but I always tap the pans on the counter a few times to take out bubbles and level my batter. after I tap I find if i spin them once or twice it also helps making sure my batter is even.

Then after they are done baking they come out just perfect. I dont ever have to level or cut I just flip out and ice! if there is a slight rise after they are pulled out that tends to lower to the perfect hieght once cooled.

some will disagree because it changes the density of the cake, but, while the cake is hot, i press the top of the cake down to make it even. I have not had anyone complain that my cakes are too dense.

I do use the Wilton Bake Even strips and they really do the job. You can also try using a recipe that includes pudding. It makes for a heavier, moister cake that bakes flatter.

I bake my cakes at a low temp, too (315-325) but still get a dome. I also press my cakes a little right when they come out of the oven and I have never had a complaint with the denseness either.

All of the above suggestions are head-on to help reduce the doming, but I dont' want to leave you with the impression that all of us have cakes come out of the oven perfectly flat. This rarely happens. We reduce the doming with the above tips, but we get our perfectly flat cakes by utilizing the push-down method or by triming off the excess doming.

HEre's a thread that explains the science of the baking strips and why they work: http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&p=3467363#3467363

Thank you! You all have been so helpful. I will definitely try your tips!

I agree with indydebi. Use the tips, but if your cakes still dome cut it.

After I grease my pans I pop them in the freezer while the oven preheats & I mix up the cake. I also spin the pan after i put the batter in.

I like a little bit of a domed top, it gives my some trimmings to munch on .