I am new to cake decorating and was wondering if their is a way to keep cupcakes from having a dome and keeping them flat when baked?
Keep your temp a little lower, try 325 instead of the 350 normal.
If I need a flat surface on cc's, I only fill the cup half full of batter. Also remember, chocolate batter tends to rise higher than white/yellow. Depending on your oven, you may need to rotate your pan halfway through. HTH
Thanks for your responses. Will give it a try.
As soon as they come out of the oven, I place a clean cloth over them and GENTLY push the center - letting the air out of the cake, making it more dense and also giving me a flat surface. I do fill my cups a little bit more than the norm. I also do this with my cakes and it works for me everytime. Its all in what works for you.
Thanks. I will try that out