I am a Wilton instructor, and I often use the round pan... 9" in diameter x 3" high. I can NEVER get this sucker to bake evenly at the top. It always comes up to a dome at the top, and does not rise all the way up to the sides. I bake it @ 325, and today, tried putting a flower nail in the bottom to see if that helps. Still no luck. How do I fix this issue??? I understand a little bit of doming, but I at least want the sides to rise all the way up. Help!
I find that the bake even strips help, as well as the inverted flower nails (which you used).
(It has also been my experience that any baking imperfections that might appear in a 2" pan are exaggerated in the 3" pans.)
Here's what I found....
Flat cake layer help:
Effect of Flour Type and Baking Temperature on Cake Dynamic Height Profile Measurements During Baking:
Why and wherefore of different cupcake shapes using the same batter:
I had the same problem which went away when I switched cake recipes and smooshed down the middle as soon as I took it out of the oven. Now completely flat.
Thank you for your posts, ladies!
I have to say that I was just using a cake mix... so not a certain recipe.
What about the bake even strips... do a lot of people have success with those?
I use the bake even strips and really like them. You might want to try one of the enhanced cake mix recipes, I think they make a big difference (good) in the results.
I add an extra egg, one envelope of powdered whip topping (Dream Whip, only I get the Kroger brand) gives a nice texture and flavor.